7 Jun 2015 19:54
South African Steamed Bread - Part 3 The third recipe I tested was tucked away in the comments for the ujeqe. It didn't come out the way it was supposed to because I didn't make any adjustments when
South African Steamed Bread - Part 3
This is the bread in the black mug with blue stripes, 550 mL capacity.
The recipe for this bread is mentioned in the comments section of the ujeqe page (South African Steamed Bread part 2) as an alternative to such a wet dough. It is a much drier mixture, but the dough also felt very stiff. All the ingredients were incorporated but it was difficult to knead. For any other bread, I would normally add more water/liquid but I wanted to see what would happen.
It didn't want to rise. This was the first dough I mixed together, before the ujeqe, because I wanted to give it the longest rising time. Two hours later, I couldn't tell if the yeast had done anything. The other two versions had risen nicely in the hour I'd given them and I wanted to steam all three versions at the same time. I decided to cook it anyway.
This one ended up as a dense lump instead of being soft and chewy. I'm pretty sure it's because didn't add enough water since yeast needs moisture to work. It's easy enough to fix but I prefer the flavour of the other two over this one. There is more salt than sugar in this recipe and you can taste the difference. I wouldn't say that it's salty, but it's missing that hint of sweetness.
The recipe can be found in the comments on this page - https://kwakhehla.wordpress.com/2011/12/26/traditional-south-african-steamed-breads/
It is given as follows:
just under 2 cups water
1 teaspoon sugar
3 teaspoon salt
1 packet of dried yeast
5 1/2 cups white bread flour
Knead the dough well, pulling and stretching and folding it back repeatedly for a good 10 to 15 minutes before covering it with oiled plastic and a towel on top (to keep it dark) to let it rise in a warm place for at least an hour. If its rising place is too hot you will kill the yeast and have flat bread. When it has doubled in size it is ready to be knocked down, re-shaped into a ball and steamed in a plastic bag in a colander over lightly boiling water in a large pot.
South African Steamed Bread, Part 1 can be found here - http://moby.to/pv5q25
South African Steamed Bread, Part 2 can be found here - http://moby.to/9unsq5
I did come across another jeqe recipe that uses much more sugar than the others. I didn't try it because my steamer didn't have room for another mug. I might try it next time to see if I like a sweeter version.
This is the bread in the black mug with blue stripes, 550 mL capacity.
The recipe for this bread is mentioned in the comments section of the ujeqe page (South African Steamed Bread part 2) as an alternative to such a wet dough. It is a much drier mixture, but the dough also felt very stiff. All the ingredients were incorporated but it was difficult to knead. For any other bread, I would normally add more water/liquid but I wanted to see what would happen.
It didn't want to rise. This was the first dough I mixed together, before the ujeqe, because I wanted to give it the longest rising time. Two hours later, I couldn't tell if the yeast had done anything. The other two versions had risen nicely in the hour I'd given them and I wanted to steam all three versions at the same time. I decided to cook it anyway.
This one ended up as a dense lump instead of being soft and chewy. I'm pretty sure it's because didn't add enough water since yeast needs moisture to work. It's easy enough to fix but I prefer the flavour of the other two over this one. There is more salt than sugar in this recipe and you can taste the difference. I wouldn't say that it's salty, but it's missing that hint of sweetness.
The recipe can be found in the comments on this page - https://kwakhehla.wordpress.com/2011/12/26/traditional-south-african-steamed-breads/
It is given as follows:
just under 2 cups water
1 teaspoon sugar
3 teaspoon salt
1 packet of dried yeast
5 1/2 cups white bread flour
Knead the dough well, pulling and stretching and folding it back repeatedly for a good 10 to 15 minutes before covering it with oiled plastic and a towel on top (to keep it dark) to let it rise in a warm place for at least an hour. If its rising place is too hot you will kill the yeast and have flat bread. When it has doubled in size it is ready to be knocked down, re-shaped into a ball and steamed in a plastic bag in a colander over lightly boiling water in a large pot.
South African Steamed Bread, Part 1 can be found here - http://moby.to/pv5q25
South African Steamed Bread, Part 2 can be found here - http://moby.to/9unsq5
I did come across another jeqe recipe that uses much more sugar than the others. I didn't try it because my steamer didn't have room for another mug. I might try it next time to see if I like a sweeter version.
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