10 g instant dry yeast
1 Tbs white sugar
1 tsp salt
2 ½ cups warm water
1 heat-proof bowl
Softened butter for greasing
Slowly add the water, a little at a time until a soft dough forms (you may need more or less water).
Tip onto a floured surface, and knead until the dough is smooth and elastic (± 10 minutes).
Place into a greased bowl, cover with cling film then allow to prove for 30 minutes or until doubled in size.
Tip out onto a floured surface and knead to knock out the air, then form into a ball.
Placed into the heat-proof dish, cover with cling film, then leave to rise until doubled in size.
Place into a pot filled with boiling water that goes halfway up the dish, cover with a lid, then simmer for 1.5 – 2 hours or until the jeqe is cooked through and springs back to the touch… top the pot up with water if necessary during cooking.