Agege bread -homemade

Agege bread is a popular type of Nigerian bread that is loved by many. You can eat Agege bread in many ways. With Akara, moin moin, stew, on it’s own even or while warm spread butter on top…oh la

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!

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..


550g (3.6cups) strong bread flour

3 and 1/8 teaspoon (8.8g) active dry yeast

1 and 1/8 teaspoon (6.4g) salt

4 tablespoon sunflower oil

70g (1/3 cup) sugar

150ml milk

80ml lukewarm water

200g tangzhong (Find below how to make tangzhong)

How to make tangzhong:

50g (1/3 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.


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.


Activated yeast
Activated yeast

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).
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’
The one on the right is not basted.
The one on the right is not basted.
For the top crust lovers..
For the top crust lovers..
I squeezed so the top crust can break and you can see clearly the top crust texture
Agege bread
Demonstrating the spring
Demonstrating the spring
If you don’t want to use milk , I will post another recipe that uses another ‘ingredient’ to still give you good result!
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152 thoughts on “Agege bread -homemade

  1. Hi love your posts but please for theses agege bread any alternative recepies for a loaf of bread for those that are single or live alone. Thank you.

  2. I Notice u didn’t use egg.Some bread recepie use egg in making bread(apart from the egg used to glaze the bread).

    1. Yes some bread recipe use egg but with this bread you won’t miss the egg. The bread made with eggs is a little crumbly like the sliced breads in Naija. Making it without egg will give you the agege experience.

  3. Bread came out brilliant….jolly proud of myself! My husband and kids have got a taste of Nigerian bread. Thanks K.

  4. Thanks so much, initially I felt there were just tooooo ,Many steps but tried the recipe today and bread came out perfect. Never buying store bread again

    1. Never buying bread again? why? All those time and energy just to save a few bucks? common.. my friend.

  5. Hi K cuisine thank you so much for this , you might not know you are empowering so many woman out there God bless you and bless your work .I’ve learned alot from you Thank you

  6. Hi K cuisine,thanks for this. I did it over the weekend. Alas I baked bread. I’m so happy.

  7. hi K’s cuisine. I’m making your agege bread for my book club meeting ( we’re discussing Americanah – by Chimamanda Ngozi Adichie this week) I want to make something else to go with it, not a main dish – maybe a snack? Or some kind of spread to go with the bread. Can you recommend a typical Nigerian snack? We are in the US. Thanks for the great blog!

    1. Hello Cherie, oh that’s lovely. This made me long for those days I had time to read loads☺. I will suggest you make suya to go with it. You can’t go wrong with Agege bread and suya. Suya recipe can be found on the blog. Enjoy the meeting and ofcourse the food 🙂

  8. Hello,
    Thank you for this recipe! I need some clarification please. In your recipe you say to add a teaspoon of sugar to the yeast, but you responded to a comment made in november by Sherifah and said to add a tablespoon of sugar. Which is correct? Thank you very much in advance!

    1. Yes you can use all purpose flour. I’ve tried it with all purpose flour and it was perfect.

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