SASKO CORN JEQE (STEAMED BREAD)
2 hours 
8 - 10 
INGREDIENTS
Metric
Imperial
- 7 cups SASKO WHITE BREAD WHEAT FLOUR
- 1 cup sugar
- 1/4 cup canola oil
- 1 packet dry yeast
- 1 tbsp salt
- 1 packet dry onion soup mix
- 2 cans corn, drained
- 1 tsp chili flakes
- 1 - 2 cups of water (may not need it all)
- 7 cups SASKO WHITE BREAD WHEAT FLOUR
- 1 cup sugar
- 1/4 cup canola oil
- 1 packet dry yeast
- 1 tbsp salt
- 1 packet dry onion soup mix
- 2 cans corn, drained
- 1 tsp chili flakes
- 1 - 2 cups of water (may not need it all)
METHOD
- Mix together all the dry ingredients including the onion soup mix and make a well in the center of the mixture.
- Add a little warm water and start mixing until the dough starts coming together. Add more water as needed as well as the corn and knead until you have a soft and pliable but kind of sticky dough.
- Let it rise for up to an hour, knock it down and let it rise again until doubled in size.
- To cook the jeqe, find a strong clean plastic bag without holes.
- Put a spoon full of oil in the bag and spread it around.
- Carefully put the risen dough into the bag.
- Place the bag into a large pot with water in it. The bag should float.
- Loosely tie the top of the bag but do not seal it completely.
- Bring the water to a boil and put the lid on the pot. Let the steam cook the bread for at least an hour before removing.
- Once cooked, remove the bread from the bag and let it cool before serving.
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