Entree: South Africa – Zulu Cuisine – Ujeqe (Steamed Bread) (A soft, slightly sweet traditional Zulu steam-baked bread cooked in a covered pot)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 50 min

Additional 2 hrs

Total 3 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 cups (500 g) all-purpose flour
- 2 tsp (7 g) active dry yeast
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 g) fine salt
- 1 1/4 cups (300 ml) warm water (about 105–115°F / 40–46°C)
- 1/2 cup (120 ml) warm milk
- 3 tbsp (45 ml) unsalted butter, melted, plus extra for greasing
- 1 large egg, approx. 1 3/4 oz (50 g) (optional, for richer dough)
- Extra flour or cornmeal for dusting (no measurement required)

Show original ingredient measurements

- 4 cups (500 g) all-purpose flour
- 2 tsp (7 g) active dry yeast
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 g) fine salt
- 1 1/4 cups (300 ml) warm water (about 105–115°F / 40–46°C)
- 1/2 cup (120 ml) warm milk
- 3 tbsp (45 ml) unsalted butter, melted, plus extra for greasing
- 1 large egg, approx. 50 g (optional, for richer dough)
- Extra flour or cornmeal for dusting (no measurement required)

Instructions

1. In a small bowl combine warm water, warm milk, sugar, and yeast; let sit 5–8 minutes until foamy.
2. In a large bowl whisk together flour and salt. Make a well, add the yeast mixture, melted butter, and egg (if using); mix until a shaggy dough forms.
3. Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic; alternatively knead with a stand mixer using the dough hook for 6–8 minutes.
4. Lightly grease a bowl, place the dough inside, cover with plastic wrap or a damp cloth, and let rise in a warm place until doubled, about 1–1 1/2 hours.
5. Punch down the dough gently, shape into a round loaf, and place in a greased heatproof cake pan or bowl that fits inside your steaming pot; dust top lightly with flour or cornmeal. Cover and let rest 20–30 minutes for a short second rise.
6. Prepare a large heavy-bottom pot with a metal trivet or a ring of balls of foil and add enough water to come just below the rack; bring to a simmer. Place the loaf pan on the rack, cover the pot tightly with a lid, and steam over the lowest heat setting for 35–50 minutes until the loaf sounds hollow when tapped and an instant-read thermometer inserted into the center reads about 190°F (88°C).
7. Turn off heat and let the bread sit, covered, in the pot for 10 minutes to settle. Remove loaf, unmold, and brush the top with a little extra melted butter. Cool slightly before slicing and serve warm.