Ujeqe | South African Steamed Yeast Bread

Mix the flour, yeast, sugar, and salt in a bowl; do not pour the salt directly onto the yeast. Add the warm water and oil, then knead with a spoon at first and by hand for 10 minutes. The dough should be soft and slightly sticky. It is kneaded enough when you can stretch a small piece between two fingers into a thin membrane without tearing. Cover and let rise.

Punch down the risen dough and knead it on the counter for 1 minute to bring it together. Grease a metal or heatproof glass container for steaming and place the dough in it as one piece; the container should hold twice the dough’s volume. Cover with parchment paper and let it rise again.

Pour enough water into a wide, deep pot to keep it from touching the bottom of the dough container, then bring it to a boil. Place a small upside-down plate or a metal trivet inside the pot; if the dough container sits directly on the bottom, the base will scorch. The water should boil steadily, not vigorously.

Set the container on the trivet, cover the pot, and steam for 45 minutes without opening it. When the time is up, lift the lid: the surface should look matte and dry, and a skewer inserted in the center should come out clean. Let the loaf rest in its container for 5 minutes, then turn it out. Bring it to the table whole and serve by tearing off pieces by hand.