Ujeqe (Zulu Steamed Bread)

Ingredients

• 500g (4 cups) all-purpose flour, plus extra for kneading
• 2 tsp instant yeast
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp vegetable oil, plus extra for greasing
• 300ml lukewarm water

Before you cook

• Grease a heatproof bowl or empty tin (about 1.5 liter capacity) with oil
• Fill a large pot with a few centimeters of water and set a trivet or upturned heatproof plate in the bottom
• Clear a warm, draft-free spot for the dough to rise

Steps

1. In a large bowl, whisk together the flour, instant yeast, sugar, and salt
2. Make a well in the center of the dry ingredients
3. Pour the oil and lukewarm water into the well
4. Mix with your hands until a shaggy dough comes together
5. Turn the dough out onto a lightly floured surface
6. Knead the dough for 8 to 10 minutes, until smooth, elastic, and no longer sticky
7. Shape the dough into a ball
8. Place the dough ball into the greased bowl or tin
9. Cover with a damp cloth
10. Leave in the warm spot to rise for 1 hour, until doubled in size
11. Punch down the risen dough with your fist
12. Press the dough back into the greased steaming container in an even layer
13. Cover again and let it rise a second time for 20 minutes
14. Bring the water in the large pot to a boil over high heat
15. Lower the covered container of dough onto the trivet inside the pot
16. Cover the pot tightly with its lid
17. Steam over medium heat for 30 minutes
18. Reduce the heat to low and steam for another 30 minutes, topping up the pot with boiling water if it runs low
19. Insert a skewer into the center of the bread to check it comes out clean
20. Carefully lift the container out of the pot using oven mitts
21. Turn the steamed bread out onto a cooling rack
22. Let it cool for 10 minutes
23. Tear into pieces by hand and serve warm