Sharing is caring. Share on social media
Nigerian Agege bread is a popular type of Nigerian bread that is loved by many. This African bread can be eaten with Akara, moin moin, stew, on it's own even or while warm spread butter on top...oh la la..lol. This is the best Agege bread recipe.
I wasn't going to put a bread recipe on the blog just yet as I have a backlog of recipe requests that I've been working on. Ermmm... I can only do so much with two adorables under 3years and the youngest being less than 4months????. I'm not complaining because I love both motherhood and blogging???? Just saying that you bear with me if the recipes you requested are not on the blog just yet..we'll get there!
AGEGE BREAD RECIPE ( AFRICAN BREAD)
As I was writing before I digressed, I'm making this post now because on one of the food groups I belong there's been a 'thing' going on about Agege bread and it was obvious so many people wanted the recipe. As I have this tool it would be a sin if I don't share this knowledge with you my readers and them. So here I am giving you the recipe for soft, fluffy, stretchy, springy bread which Agege bread is known for.
It's common knowledge that Agege bread contains additives like pottasium bromate and other chemicals to improve bread and these additives are not particularly healthy. So what I have done is to replace these chemicals with natural bread improvers such as tangzhong and milk (tried, tested and trusted). By now you're probably thinking enough of this story and chemistry just give us the recipe! Lol.. Well, I'll save the chemistry, here you go..
INGREDIENTS
550g (3.6cups) strong bread flour
3 and ⅛ teaspoon (8.8g) active dry yeast
1 and ⅛ teaspoon (6.4g) salt
4 tablespoon sunflower oil
70g (⅓ cup) sugar
150ml milk
80ml lukewarm water
200g tangzhong (Find below how to make tangzhong)
How to make tangzhong:
50g (⅓ cup) bread flour
250ml (1 cup) water
Mix flour in water and stir well so you don't have any lump. Cook on medium-low heat, stir consistently with a spoon or whisk to prevent the mixture from burning and sticking while you cook it.
The mixture will become thicker and thicker. Once you notice lines start to appear in the mixture for every stir you make with the spoon the tangzhong is ready or if you have a thermometer use it to check the temperature. Once it's 65degrees it's done.Remove it from heat.
Pour this mixture into a bowl and cover with a cling film sticking onto the tangzhong. Leave to cool to room temperature.
HOW TO MAKE AGEGE BREAD (NIGERIAN BREAD)
In a mixing bowl mix the flour, salt and sugar.
In a different bowl put the water, 1 teaspoon of sugar and yeast and whisk. Leave the mixture for 5-10 minutes till the yeast foams.
In another bowl, whisk together the milk, tangzhong(all) and sunflower oil.
Make a well in the center of the flour and add in the yeast mixture and milk mixture. Mix and knead until the dough comes together. Keep kneading until the dough is smooth.
Note: The dough will be wet and sticky at first but when you knead and knead well it becomes elastic. Work that arm????
It should not be too sticky on the surface. I kneaded the dough for about 50 minutes by hand. Trust me you want the strongest person in your household for this task.
If you're fortunate to have a mixer , use the dough hook and knead with it or a food processor that has that function. This will take about 15-20 minutes. Rest the processor at intervals.
You need a floured surface because the dough will be wet and sticky at first.
When the dough is ready, you should be able to take a piece of it and stretch it to a very thin membrane before it breaks and the break should be from a circle (Window pane test).
FIRST PROOFING AGEGE BREAD
Knead the dough into a ball shape. Grease a bowl with oil, place dough into the greased bowl and cover with a wet towel. Leave the dough till it's doubled in size. This takes about 50 minutes.
Punch down the dough and put onto a flat floured surface and divide into 5 portions. Knead into balls. Cover with cling film and let it rest for 10
minutes.
Shape and place each of the rolls into greased bread pan, cover with the wet towel and let them rise until double the size. This will take approximately another 50 minutes.
Bake bread in pre heated oven and bake at 180 degrees Centigrade (370F) for 30 minutes. Preheat for 5 minutes. After the 1st 15minutes baste the bread with egg for a shiny glaze. You can skip this part if you wish.
Check the pictures below, the loaf on the right wasn't basted.
That's the bread done. The look, the smell, the texture and taste is definitely Agege bread like!
Take bread out of the pan and put on a cooling rack to cool.
Unlike many homemade breads this bread remains soft and fluffy for days not just when it's out of the oven! Follow the measurements very carefully and follow the recipe and you can even open Agege bread bakery in your house..Your bread will be that 'mean'..lol.
I squeezed so the top crust can break and you can see clearly the top crust texture
If you don't want to use milk , I will post another recipe that uses another 'ingredient' to still give you good result!
MORE RECIPES ON THE BLOG
Meat Pie
Puff Puff
Jollof rice
Egusi Soup
Print Recipe
4.54 from 15 votes
Agege Bread - Homemade African Bread
Nigerian Agege bread is a popular type of Nigerian bread that is loved by many. This African bread can be eaten with Akara, moin moin, stew, on it's own or while warm spread butter on top...oh la la ! This is the best Agege bread recipe.
Prep Time1 hour hr 30 minutes mins
Cook Time35 minutes mins
Course: Bread, Side Dish
Cuisine: African, Nigerian
Keyword: African bread, Agege bread, Agege bread recipe, how to make agege bread, Nigerian Agege bread
Servings: 4
Calories:
Author: K's Cuisine
Equipment
Oven
Ingredients
- 550 g Strong Bread Flour
- 70 g Sugar
- 8.8 g Active dry Yeast
- 1.25 teaspoon Salt
- 4 tablespoon Oil
- 150 ml Milk
- 80 ml Water
- 200 g Tangzhong
For Tangzhong
- 50 g Bread Flour
- 250 ml Water
Instructions
HOW TO MAKE TANGZHONG
Mix flour in water and stir well so you don’t have any lump. Cook on medium-low heat, stir consistently with a spoon or whisk to prevent the mixture from burning and sticking while you cook it.
The mixture will become thicker and thicker. Once you notice lines start to appear in the mixture for every stir you make with the spoon the tangzhong is ready or if you have a thermometer use it to check the temperature. Once it’s 65 degrees it’s done.Remove it from heat.
Pour this mixture into a bowl and cover with a cling film sticking onto the tangzhong. Leave to cool to room temperature.
HOW TO MAKE AGEGE BREAD
In a mixing bowl mix the flour, salt and sugar.
In a different bowl put the water, 1 teaspoon of sugar and yeast and whisk. Leave the mixture for 5-10 minutes till the yeast foams.
In another bowl, whisk together the milk, tangzhong(all) and sunflower oil.
Make a well in the center of the flour and add in the yeast mixture and milk mixture. Mix and knead until the dough comes together. Keep kneading until the dough is smooth.
Note: The dough will be wet and sticky at first but when you knead and knead well it becomes elastic.
When the dough is ready, you should be able to take a piece of it and stretch it to a very thin membrane before it breaks and the break should be from a circle (Window pane test).
Knead the dough into a ball shape.Grease a bowl with oil, place dough into the greased bowl and cover with a wet towel. Leave the dough till it’s doubled in size. This takes about 50 minutes.
Punch down the dough and put onto a flat floured surface and divide into 5 portions. Knead into balls. Cover with cling film and let it rest for 10 minutes.
Shape and place each of the rolls into greased bread pan, cover with the wet towel and let them rise until double the size. This will take approximately another 50 minutes.
Bake bread in pre heated oven and bake at 180 degrees Centigrade (370F) for 30 minutes. Preheat for 5 minutes. After the 1st 15minutes baste the bread with egg for a shiny glaze. You can skip this part if you wish.
That’s the bread done.
The look, the smell, the texture and taste is definitely Agege bread like!Take bread out of the pan and put on a cooling rack to cool.
Notes
Important notes in the post. Do read if you haven't already.
Don’t want to miss a thing?sunscribe to the blog for free weekly recipes in your email. Also follow K’s cuisine oninstagramand subscribe to myyoutubechannel.
If you try this recipe, rate it and leave comment below. Don’t forget to use the share button below and also follow me on instagram@kscuisine
This post was first published February 27, 2014. Republished with few new pictures January 2020.
Related
Sharing is caring. Share on social media
