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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

  1. Mix together all the dry ingredients including the onion soup mix and make a well in the center of the mixture.
  2. 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.
  3. Let it rise for up to an hour, knock it down and let it rise again until doubled in size.
  4. To cook the jeqe, find a strong clean plastic bag without holes.
  5. Put a spoon full of oil in the bag and spread it around.
  6. Carefully put the risen dough into the bag.
  7. Place the bag into a large pot with water in it. The bag should float.
  8. Loosely tie the top of the bag but do not seal it completely.
  9. 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.
  10. Once cooked, remove the bread from the bag and let it cool before serving.

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