Steamed Bread

 Making The Steamed Bread

The South African well known as ujeqe is prepared by having the bread steam in its fluids. Ujeqe is sealed off from from external steam and is not allowed to lose its moisture in the cooking process. As a result the fibres of the bread have moisture sealed within them. Ujeqe is also known to spoil quickly for that very reason. The bread is marked by a distinct golden skin or thin crust .

Ingredients typically include wheat flour,sugar,salt, yeast and warm water. Oil is unnecessary as the bread retains its moisture for days.Maize meal is sometimes added to the dough for a fuller texture .

 For more you can check on: 

Drum: A Magazine of Africa for Africa.2009.p.38. Retrieved 2012-12-21