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 la..lol
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
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.
DIRECTIONS FOR 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.