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 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.
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.
FIRST PROOFING AGEGE BREAD
MORE RECIPES ON THE BLOG
Agege Bread – Homemade African Bread
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
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This post was first published February 27, 2014. Republished with few new pictures January 2020.
nice ..tnx alot for the tips
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.
I Notice u didn’t use egg.Some bread recepie use egg in making bread(apart from the egg used to glaze the bread).
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.
Bread came out brilliant….jolly proud of myself! My husband and kids have got a taste of Nigerian bread. Thanks K.
That’s good to know. Welldone Alexandra and thanks for the feedback
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
Never buying bread again? why? All those time and energy just to save a few bucks? common.. my friend.
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
Hello Olajumoke. Thank you so much for the prayer and feedback. God bless x
Hi K cuisine,thanks for this. I did it over the weekend. Alas I baked bread. I’m so happy.
Can i use butter instead of sunflower oil?
Hello Kristina,Yes you can use butter in place of sunflower oil.
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!
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 🙂
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!
Hi k cuisine,pls my sis can I use multipurpose flour? Thanks
Yes you can use all purpose flour. I’ve tried it with all purpose flour and it was perfect.
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..
Hello Hannah,
It could be the yeast used. I will advice you try the recipe again without substituting the ingredients
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.
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 🙂
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
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
Tangzhong is everywhere on the internet and from the name anyone would know its an Asian thingy.
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.
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
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
Can i use instant yeast for the bread?
Hello Honey,
Yes you can use instant yeast. Adjust measurements accordingly for this. Thanks
This is great but what’s the size of the baking pan.
Hello Betty and thanks. The loaf tin was 9lb.
Thank you I’m trying it today ll let u know how it turned out.
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
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????
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
You are welcome and thanks for the feedback. K’s Cuisine always aim to please and ensure quality service????
I idly typed in agege bread recipe and voila! Would really love to try this recipe, nice blog! 🙂
Thank you Funmi Badejo. Do try the recipe and let me know how you get on with it????.I checked out your blog too and I love it. Welldone????
Wow amazing recipe. Will def try it out. But for how long can the thangzhong stay refrigerated or frozen?
Thanks Iyobo. You can store in the fridge for up to two days
Thanks for sharing your recipe, pls what is the substitute for milk in the bread. God bless
You’re welcome Ebere.You can substitute water for milk
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.
welldone Bissie and thanks for the feedback. Sorry about your dough blade xx
Pls that tangzhong is not clear, can I use strong flour for it.
Thanks for sharing this recipe ,looks like it’s going to work, dough already in the mixer, will let you know the outcome
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
Have you been using plain flour instead of bread flour? what you described with the holes happens with plain flour
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?
You’re welcome. Yes you can use canola oil. Let me know how it turns out when u do try it????
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.?
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.
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
Lol at weekend is going to be agegeish. I think you’ll nail it and I’m so waiting for the feedback????
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.
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????
Besutiful post k????bread in process .thanx a bunch
please where can i get sunflower oil and is there another name for it…
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
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 🙂
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
You’re welcome Favour. Lol @ winning lottery and a real complete woman..glad you all loved it. Welldone and thanks for the fredback????
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
Hello Bimpe, the 50g flour gives 200g of tangzhong so use up all of it.
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.
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..
Great!thx a lot.d bread turn out jst fyn even though I replaced d sunflower oil wit margirine n used all purpose flour.thx again
Eshalomi Daniela,
You’re welcome. Good to know it came out well with all purpose flour. I’ve also had some feedback to that effect. Welldone
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
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
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
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 🙂
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
Lol..no worries. It sometimes happen to misread a statement till you go back and re read 🙂
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
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.
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.
Hello Rob, Good to know u had success with my recipe and thank you very much for the great feedback. Welldone????
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
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 🙂
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!
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????
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
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
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.
oh I see.. I have now edited to make it clear 🙂
Hi, I can’t find any follow up recipe using regular all purpose or self raising flour? Pls share that link. Tnx!
Col, I’ve not posted recipe using all purpose flour. I will soonest????
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.
Hello Chiz, yes there are slight variations to be made. I will post the recipe soon 🙂
Baking this right now.. wld let u know how it goes. Thanks for sharing 🙂
Crowncastles, awaiting ur feedback. My pleasure????
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.
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.
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
Awww..m chuffed with ur comment. Thanks a bunch. Ehnehn imma try the ‘Ogi’ version.lol. Feel free to share the recipe on ur blog with reference and link to K’s Cuisine ofcourse???? Welldone girl.
Thanks for letting me share this recipe, Link here http://borlahstreat.com/2014/03/20/homemade-agege-bread/
Thanks again
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….
Hello Tinu, I’l do the conversion and update the page. it’s no bother at all???? Thanks
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.
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 ????
Thank you for sharing your recipe! I made this tonight and it was perfection.
Fofster, my pleasure. Good to hear it was perfect and thanks for the feedback 🙂
This looks sooo good! Can i use regular all purpose flour? If I do, what modifications should i make?
also, can i substitute sunflower oil with vegetable oil? thank you
Hello Lois, I’ll be posting in few days the recipe using plain white flour.
Thank you! You’re awesome!
Hi, I can’t find the recipe. Please
Hello Abbey, Sorry about that . it’s back on now. The fault was due to site upgrade
I thought I was the only one. Been looking for the recipe..
The Agege bread recipe is back on now. The error was due to site upgrade. Sorry for the inconvenience
Thanks ma’am. Gone through it and I’m excited and looking forward to baking it.
You welcome Tolu. Do try it and let me know how it goes????
hi, i can’t see the recipe,i only saw your introduction
Joyce, the problem is caused by the site upgrade. Please check back in few hours.
Thanks
OMG!!I am eating freshlymade agege bread at 5am.thank you kemi.
Arinola, Good to hear it turned out well. Enjoy it
Thanks for posting this. Used your recipe and it really turned out well.
Taiwo, Good to hear it turned out well and thanks for the feedback
Thanks Kemi, this is wonderful. God bless dear
Amen. Thank you Kemi????
Quick Question Girl, Why did you cook the flour first to thicken. Just curious.
Moe..It serves as a bread improver Which is important step in getting the Agege texture????
Thanks a lot babes. Really love the website.
The 900g pan is that the 9×5 inch loaf pan? Is each loaf the size of agege bread?
By the way, hello and wonderful website…
Hello and thank you Temi????
Yes Temi. Each loaf is 1/3 of the 9 by 5 pan size. Made it 3 in a loaf pan so there won’t be need for slicing.If you’d like you can make it 1 single loaf in the pan
Wats d size of your pan kemi,I will like to know . How many bread / this recipe made.thanks
The loaf pan I used is 900g.The recipe made 5 . 3 of them in a loaf pan. I used another pan for the remaining 2.
thank you dear.pls is it possible to start the process like today and finish off the next day.and at what point can i stop?
Arinola, do it same day. The only part you can do a day before is making the tangzhong. Keep in the fridge and bring bak to room temperature before using.
Wowza!!! Dis reminds of sako bread,v soft.God bless you dear,definitely having a go of dis ,dis weekend.well done
Thanks Arinola. It’s very soft, fluffy and yummy. Try it and feedback????
HELP!!!! i have done everything up to the shaping in pan,i have just dump it in the greased pan and it is not rising at alll.where have i gone wrong pls
Arinola, Did it rise the first time and the second rise did u cover wit wet towel and how long v u waited for it to rise?
Very ‘Agege-sque’ bread!
What does the tangzhong do?
Thanks!
@ Bibi ..I like that word Agege-sque..lol. The tanzhong gives it the softness and fluffiness and it remains this way for some days