K's Cuisine logo

By

Agege bread -homemade African Bread

As an Amazon Associate, I earn from qualifying purchases. Please read my Full Affiliates Disclosure here.

Last Updated on

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.

Three loaves of Agege bread of tray

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..

Agege bread picture

INGREDIENTS

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.

image

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.

image

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.

image
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????

image

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. 
 
image
 
image
 
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.
 
image
 
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.
 
image
 
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.
 
image
The one on the right is not basted. Best Agege bread recipe
The one on the right is not basted.
 
image
For the top crust lovers.. Agege bread
For the top crust lovers..
I squeezed so the top crust can break and you can see clearly the top crust texture
 
Agege bread
 
image
 
Demonstrating the spring
Demonstrating the spring
Agege bread picture
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

 
Agege bread picture
Print Recipe
5 from 2 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 hr 30 mins
Cook Time35 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
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 on instagram and subscribe to my youtube channel.

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.

Sharing is caring. Share on social media

Reader Interactions

Comments

  4. Ruth says

    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.

    Reply

    • Honey says

      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.

      Reply

  6. Alexandra says

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

    Reply

      • Toyin says

        I’m not sure it’s about saving money though. I bake my bread because I love baking and I enjoy experimenting with the recipes. I started baking my breads about 2 months ago and I have not bought store bread since then. Why not, if one can afford to spend time doing it. It’s just the same way we cook our meals even though we can buy from restaurants.

  8. Olajumoke Folorunsho says

    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

    Reply

  11. Cherie says

    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!

    Reply

    • K's Cuisine says

      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 🙂

      Reply

  12. Genny Olanigan says

    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!

    Reply

  14. hannah says

    Thanks a lot for the recipee. I left the dough for the first 10 mins.. It did rise a little… then shaped it in my loaf pan for 58 min with warm cloth inside the oven with no rise just flat…I did use olive oil but everything else I followed..Please help a sister out.. Thanks.. ps: I divided it into 4 and put 2 of the dough in the fridge.. Gonna try to leave it in oven again for another hr..

    Reply

  15. Ada says

    Hi,
    Thanks for this recipe. I’ve been using it but I have a problem with the dough collapsing when it starts baking. What kind of milk is listed in the recipe? Also the flour and water listed makes a lot more than 200g of tangzhong but you list 200g in the recipe. Which is correct? Thanks.

    Reply

    • K's Cuisine says

      Hello Ada,possible causes for collapsing could be if you open oven door before 1st 1j urea of baking or take out the bread at the rising stage. The weight of the tangzhong varies mildly with scales but yes you use all the tangzhong. Hope this helps and better luck baking next time. Happy new year 🙂

      Reply

  16. pan says

    This is a great recipe… It would have been even better if you explained the origin of tangzhong and credited the creator of this amazing bread improver. I honestly thought it was your creation until I Googled it. Keep up the good work

    Reply

    • K's Cuisine says

      Thank you Pan. If I had created it, I would have named it something Nigerian and definitely not Tangzhong..lol. Thanks for the feedback. Will look into editing to give more info about the origin of Tangzhong

      Reply

      • K's Cuisine says

        Hello honey,
        Yes Tangzhong is all over the internet and it was developed by a Chinese woman as a bread improver. What I have done is use this bread improver to create a recipe for Agege bread. My introduction of the post stated that much.

  17. sherifah says

    Hello K’s Cuisine how are you doing. Please I intend to try this but am not cleared with the ingredient as per sugar. You said we should get 70g (1/3) cup of sugar and while missing you used 1 table spoon.

    Is 70g of sugar the same as 1 tablespoon? Thanks

    Reply

    • K's Cuisine says

      Hello Sherifah
      I’m very well thanks. Sorry for responding to this late. You use the 70g of sugar as stated. The tablespoon of sugar added is for activating the yeast. So total sugar used 70g + 1 tablespoon

      Reply

  20. noni says

    I love this recipe. .. well detailed and straightforward. I halved the recipe, used instant yeast and still got a nice loaf. Only problem was that the base burnt. Maybe I should have reduced the oven setting, but please let me know what you think I should have done differently. Thanks

    Reply

    • K's Cuisine says

      Good to know you love the recipe. As per the burnt base could be type of oven used as mostly it’s the top that is likely to burn with too hot oven in which case u can cover with foil. I advise next time u place pan in middle of oven and also make sure oven temperature is right.Goodluck????

      Reply

  21. Bibi says

    Kscuisine, thank you so much for catering for my son’s naming ceremony we enjoyed the jollof rice, yam pottage and the ayamase they were on point. Quality customer service and discount lol, thank you so much kemi

    Reply

  25. Bissie says

    I just made my agege bread it was fab thanks for the recipe. Husband wouldn’t believe I made this when he came back as he tot I bought it from the store. One sad news is that the dough broke my dough blade! But have ordered another one!!! That won’t stop me tho.

    Reply

  27. Yinka says

    Thanks for sharing this recipe ,looks like it’s going to work, dough already in the mixer, will let you know the outcome

    Reply

  28. Amara Obiefule says

    I’ve been using this recipe for a while now. It turns out well but I have one itty bitty problem it always comes out looking like it has holes in it. It doesn’t come out looking like yours. Please what am I doing wrong? Thanks for your assistance. You rock

    Reply

  29. Simply you says

    Thank you so much. This recipe is a great relief. I am definitely trying this out this weekend, can’t wait to get it done.! Thank you.
    Can I use canola oil instead of the sunflower oil?

    Reply

      • Simply you says

        Thank you. Finally made the bread yesterday, turned out okay but not agegeish….. Fluffy at first but after it gets cold it becomes hard. Don’t really know what was wrong. thought may bé is the quantity of flour used. I used the 3.6 cups but having difficulty in measuring it out. I know 3.5 is 3 and half,how do one measure that.?

      • K's Cuisine says

        It went wrong somewhere as the bread shouldn’t go hard after cooling. Infact it stays soft and fluffy for days. Give it a try once more following the measurements and steps carefully. It might be better to measure in grams with a scale.

  30. Sanchu says

    Can’t wait to try out this recipe. Going to the store to get the raw materials so that I can try the recipe exactly before I start to substitute anything. I will be sure to let you know the result. This long weekend is going to be agegeish…lol

    Reply

      • Sanchu says

        Thank you so much for this recipe. I made agege bread and it turned out perfect. I was lazy to go to the store so I used all purpose flour. I also had to estimate for some measurement as I dint have a proper measuring cup for liquids. The dough was a little sticky and I had to keep dipping my hand in flour to work the dough. However the end result was still definitely agege bread. This is a great recipe, thanks for sharing.

      • K's Cuisine says

        You’re welcome Sanchu. Glad to know it turned out well. If it was great with all purpose flour, it would be super great with bread flour. You see, bread flour has more protein which aids in gluten development and good for the stretchy texture. The dough being sticky is also normal and that’s because of the tangzhong. Avoid adding extra flour next time as it might make the bread dense. Welldone for pulling it off even with the substitutions. I love a confident baker anytime and you come across as one????

  33. uyiasode says

    I am going to try this, thanks for sharing. Pls I have 3 questions
    1. Should I use warm water for the yeast or cold water straight from the tap?

    2. The measurement of the yeast,I want to be sure I understood it, I should measure 3 teaspoon of yeast , the 4th teaspoon, I should share it into 8 parts and take one part of that 8 part, then add it to the 3 teaspoon. Pls Correct me if am wrong.

    3. Pls will it come out OK without the sugar, I am no fan of auger at all.

    Plenty thanks

    Reply

    • K's Cuisine says

      1. Warm water to activate yeast
      2. Yes you’re right. 3 teaspoons and then 1/8 of a teaspoon.
      3. It will come out ok without sugar 🙂
      Happy baking 🙂

      Reply

  34. Favour says

    Whaooooo this is really great the result of this receipe, my husband and mother in-law they loved it they have never tasted any nigerian bread, infact i felt like i won a lottery today …….. I was a real complete woman with is bread receipe.
    Thanks

    Reply

  35. bimpe says

    Hi Kemi, I am trying to bake this bread and I am confused about the tangzhong measurement. Did you use the 200g or the 50g you used for the mixture

    Reply

  36. beautiful says

    Oh my goodness. I never leave comments or review ever but I had to. This recipe is so good. I got my Agege bread on the first try. The taste, texture and smell. I was in Lagos again. My American husband loved it. He said we’re not buying bread again.lol. Thank you sister.

    Reply

    • K's Cuisine says

      Hello Beautiful,
      Thank you for deciding to leave a review. I appreciate it and positive review as this put a smile on my face???? Glad you nailed it at the first try and good to hear your hubby loved it too. I say welcome to the homemade Agege bread club.heheee..

      Reply

  38. Ayla says

    Hello. Thanks for the recipe. I did try it and its the best bread recipe I’ve ever tried but I think I didn’t completely nail it. My question is, can I use a breadmaker as I’m usually looking for easier ways of cooking. Thanks

    Reply

    • K's Cuisine says

      Hello Ayla and thank you 🙂 why did you think you didn’t nail it? Oh yes you can use bread machine for the kneading. It does make it a whole lot easier and that makes us two for always looking for easier way..lol

      Reply

  39. Ayo says

    Hello, just a quick one please, looking to make this tomo morning but when did you add the remaining yeast? you used 1tsp mixed with water…didnt notice where you added the others? pls help maybe i must have missed it somewhere in your writeup but i have looked and looked and cant find it

    Thanks

    Reply

    • K's Cuisine says

      Hello Ayo, I wrote that mix 1 teaspoon of sugar with water and the yeast. All of the yeast but with 1 teaspoon from the sugar reason being that if the yeast does not activate you wouldn’t have wasted all of the sugar. Don’t forget to feedback on the outcome. Happy baking 🙂

      Reply

      • lola says

        Ah don’t mind Me o, infact immediately I sent d message I went back and read it again then realised it’s d sugar that is 1tsp lol

        Thanks will let you know how I get on tomorrow

        Thanks

      • lola says

        I made it and it was so yummy, myself and hubby finished 1 loaf already ……. I was trying to be superwoman and do it by hand but it was too hard so I started with my food processor although it only has a knife blade and finished by hand.

        The only thing is that it was still sticky at d end but not as sticky as d beginning….. I’m not sure it was meant to be like that. Is it that d liquid was too much? I will defo make it again but can you confirm about d stickiness

        Thanks

      • K's Cuisine says

        Welldone Lola. Good to hear you nailed it and lol at hubby finishing 1 loaf already..d bread does that to people 🙂 Like I wrote in the post it’s hard work kneading with hand so Infact that was a superwoman move. Regards the stickiness yes it will be very sticky initially and that’s due to the tangzhong but when well kneaded it’l still be a bit sticky but elastic and not too sticky that u won’t be able to work with it. U do have to roll and shape it on a floured surface though.

  40. Rob says

    Hi Kemi,

    Just wanted to say this is a fantastic recipe. I’ve been looking for a recipe for Agege Bread for ages. I’m a food technologist and have been trying to make Agege for my Nigerian wife for so long. But have had little success!!!!! But this is FANTASTIC!!!!!!!!!!!!!

    No more stocking up when ever we go to the ethnic store. NOw we can make it at home.

    Thank you so much!!!

    Rob.

    Reply

    • K's Cuisine says

      Hello Rob, Good to know u had success with my recipe and thank you very much for the great feedback. Welldone????

      Reply

  41. bola says

    Pls if am using an electric oven do I bake it wit d down button,up button or d up and down pls I nid an urgent reply.tnk u

    Reply

    • K's Cuisine says

      Hello Bola, I do not know the specifics of the electric oven you want to use. I’ll advise you to read the oven manual but what you need is a temperature of 180 degrees to bake the bread. That’s medium heat. Hope this helps 🙂

      Reply

  42. Fofster says

    Hi Again,

    This is now my go to bread recipe and I make it quite often. I’ve tried the rest, but this is the BEST! Made it again today and was totally behind schedule for fixing lunch for the kids. There was just no time to start cooking something from scratch…I needed something fast. In a desperate act I decided to use some of the dough to make mini pizzas… and was blown away! It was so delicious (we make homemade pizza all the time, and this is by far the best dough). It made such a nice fluffy, slightly crispy and chewy crust.). Thank you again!

    Reply

    • K's Cuisine says

      Hello Fofster,Good to hear. Yes it does work great for pizza too but chewy because of the bread flour used. Welldone for your kitchen discovery and stay tuned for more great bread recipes????

      Reply

  43. Kay says

    I followed the recipe well but I think I had issues with the oven temp cos at 180 my oven didn’t bake the bread for 30mins

    Reply

    • K's Cuisine says

      Kay, did u preheat the oven and how long did it take to bake? 180 degrees C is gas mark 4 and I’ve always baked at dis temperature for 30minutes sometimes even lesser time

      Reply

      • kay says

        I did preheat the oven but I think I see the problem right here, your recipe said 180 degrees so I just put it at 180 but now I see you wrote 180 degree C gas and I we use F. So I should have converted to F first. Will try again next time.

  44. Col says

    Hi, I can’t find any follow up recipe using regular all purpose or self raising flour? Pls share that link. Tnx!

    Reply

  45. Chiz says

    I’ve seen many people swear about your agege bread, asin how good it is. I only have all purpose flour, can I use it or are there slight variations to be made? If yes, what are they? Thanks.

    Reply

  47. HisGraceAboundsToMe says

    Hello, I originally saw your recipe on SYTYCC and really loved it. sadly I am the lazy type and to be honest cant need for 50mins so planning to use food processor or mixer. So my question dearie is how long do I knead the dough for in either of those machines.

    Reply

    • K's Cuisine says

      Hello HisGraceAboundsTome, I agree with u it’s not easy task kneading by hand. With food processor I knead for 10-15minutes resting the processor inbetween????. Mixer should take about the same time.

      Reply

  48. Bola says

    Girl, I love you wallahi. I have baked agege bread with so many recipes, none of the outcome compares to the result I got after using ur recipe. The tangzhong sure makes a huge difference.
    Do u know you can mix sugar with the tangzhong and drink like ogi?? My friend who was with me when I was baking on Friday did that. She said it reminded her of ogi…….,lol!!God knows how it tasted . I didn’t taste it. I baked the bread again today and its going down with beans. God bless you for sharing this recipe.

    Also I will like to share this recipe on my blog http://www.borlahstreat. com , if its ok with you. I will reference the recipe to your blog. Thanks again. This bread has made my weekend!! X

    Reply

  49. Tinu says

    Hello Kemi,

    Thanks for sharing your recipe. Please could you put the yeast and salt measurement in the recipe in grams? Not really conversant with cups and 1/8th thingy you used. Sorry for bothering you and thanks in advance….

    Reply

      • Tinu says

        Hi Kemi, thanks for your reply, i actually tried the recipe and realised that your yeast measurement came out way more than what you converted it to in grams. I assume you meant 3 teaspoon of yeast and a 1/8 teaspoon? If that is the case, i decided to go with the teaspoon and weigh it on the digital scale and it came up about 16grams. Was kind of confused but still went ahead with what i had on scale. The bread came out well just smelt too “yeasty” for me. Just thought i should let you know what i discovered. Thanks for your kindness in sharing your recipe.

      • K's Cuisine says

        Hello Tinu, thanks for the feedback.Your yeast measurement was way off.3and 1/8 teaspoons is not 16g. When you convert from spoon to gram there’s always a slight variation but 3and1/8 teaspoons is between 8.8-9.6g. 16g yeast definitely too much and that was y d bread was yeasty. Next time if using digital scale stick to 8.8g ????

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares
%d bloggers like this: