Leqebekoane (Basotho Steamed Bread)
In short: A soft, lightly sweet yeast loaf steamed for about an hour instead of baked, with a tender pale crumb and no crust. It takes about 1 h 20 min in total and makes 8 servings.
- Prep
- 25 min
- Cook
- 55 min
- Resting
- 1 h 30 min
- Total
- 1 h 20 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 255 kcal
Leqebekoane is Lesotho's steamed bread: a soft, slightly sweet loaf of yeast dough cooked in steam instead of an oven. It has no crust, a pale, tender crumb and a clean wheaty flavor, and it is cut into thick slices to eat with jam or peanut butter, or alongside a stew. Steaming takes about an hour but needs very little attention, and an ordinary large pot with a lid is enough to do it.
Instructions
- Mix the flour, yeast, sugar and salt in a large bowl. Add the oil and warm water and stir to a shaggy dough.
- Knead on a lightly floured surface for 10 minutes, until smooth and elastic. The dough should be soft and just slightly tacky.
- Put the dough in an oiled bowl, cover and leave in a warm place for 1 hour, until doubled in size.
- Punch the dough down and shape it into a tight round. Set it on a piece of oiled parchment in the steamer basket, cover with a towel and let it puff for 30 minutes.
- Pour 5 cm (2 inches) of water into the pot and bring it to a gentle simmer. Set the steamer over it, making sure the water does not touch the bread. Wrap the lid in a clean towel to catch drips and cover the pot.
- Steam over medium-low heat for 50 minutes. Do not lift the lid for the first 40 minutes, and top up with boiling water if the pot runs low.
- The loaf is done when it feels springy and a skewer comes out clean, or it reaches 94 to 96°C (200 to 205°F) inside. Cool on a rack for 20 minutes before slicing.
Tips
- Steamed bread has no crust. For a golden finish, toast the slices in a dry pan or brush them with a little oil and grill them briefly.
- Day-old leqebekoane is excellent toasted, or steamed again for 5 minutes to soften it.
Questions and answers
Can I bake leqebekoane instead of steaming it?
Yes. Bake it at 200°C (400°F) for 30 to 35 minutes, but you will get a crusty loaf, which is a different kind of bread.
How long does steamed bread keep?
Wrapped well, it keeps for 2 days at room temperature. Freeze sliced leqebekoane for up to 2 months and toast it from frozen.
What do you eat leqebekoane with?
Jam or peanut butter at breakfast, or alongside soups, stews and cooked greens. It is also good for mopping up sauce.
How long does it take to make Leqebekoane (Basotho Steamed Bread)?
About 1 h 20 min in total: 25 min of preparation and 55 min of cooking.
How many calories are in Leqebekoane (Basotho Steamed Bread)?
About 255 kcal per serving, with 7 g of protein, 51 g of carbohydrates and 2 g of fat. These values are estimates.
Nutrition per serving
| Calories | 255 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 51 g |
| Fat | 2 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 290 mg |
Estimated values, calculated from the ingredients.
