• Skip to main content
  • Skip to primary sidebar

K's Cuisine logo

  • Home
  • Recipe Index
  • About
    • Privacy Policy
  • Shop
    • K's Cuisine E-Cookbooks
      • Food O' Clock
      • Food O' Clock Super
      • Food O' Clock + Food O' Clock Super Combo package
  • Recipe Videos
  • Contact

Home » Cakes and Breads » Agege bread -homemade African Bread

Published: Jan 22, 2020 by K's Cuisine · This post may contain affiliate links ·

Agege bread -homemade African Bread

Sharing is caring. Share on social media

403 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

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 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.

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
4.59 from 17 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 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.

Share this:

  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on Pinterest (Opens in new window) Pinterest

Like this:

Like Loading...

Related

« Zobo drink - Sorrel drink
Shito Pepper - Shito Sauce »

Sharing is caring. Share on social media

403 shares
  • Share
  • Tweet

Reader Interactions

Comments

  1. Agnes says

    September 12, 2024 at 10:22 am

    5 stars
    It's yummy 😋. Perfect bread in the end

    Reply
  2. Karen C says

    September 08, 2024 at 11:56 pm

    5 stars
    I LOVE this recipe. The bread has such a chewy, fluffy texture and delicious favor. It's the best sandwich loaf I've ever made.

    Reply
  3. Bobby says

    April 23, 2023 at 6:34 pm

    4 stars
    Thanks for sharing this recipe. It was very sticky but I added flour to it. I baked for 25 mins but it turned out abit dark top.
    It was very nice and amazing.

    Reply
    • Diana says

      August 07, 2023 at 11:52 am

      i only just looked up what this bread is as i haven’t heard of it and yours is the first link i tried and i’m so glad because it looks amazing AND your instructions are so detailed. thank you so much 🩵🩷

      Reply
  4. Nkiruka says

    March 29, 2023 at 8:04 am

    This is 2023 9 years after you made this post, I hope you get to see this. Ah!! This recipe is a life saver, tried so many recipes online but none came close to yours. I can't thank you enough. I was eating the bread and praising myself for a job well done. I've bookmarked this site. Thank you so much

    Reply
  5. Eberechukwu says

    September 09, 2022 at 10:53 pm

    5 stars
    I made my first Agege today using your recipes and directions. Infact, it was a huge suçcess. I doubled all the ingredients' measurements and it still came out well. Thank you very much for empowering me. No more buying if bread in my house.

    Reply
  6. Chinenye Mercy says

    January 25, 2022 at 2:18 pm

    Nice one ma'am will like to try it someday. But ma'am should I take a portion of the flour measurement used for the bread production to make the tangzhong or will I measure the 250g of water and 50g flour separately? Also ma'am what measurement of flour and sugar will I use to produce tangzhong that will be used for the production of bread using about 1-2kg of flour. And how do I calculate the the measurements to use for other ingredient you listed. Thanks in anticipation for your respond

    Reply
  7. ochanya oduh says

    January 12, 2022 at 12:28 pm

    Pls i want to start bread business i need secrets n recipes

    Reply
  8. Shannon says

    May 17, 2021 at 1:54 am

    I have a friend from Nigeria that misses Coconut Bread! Can I put coconut flakes in this and substitute the milk with coconut milk? Or do you have a Agege Coconut Bread Recipe?

    Reply
  9. Kate says

    August 13, 2020 at 3:07 pm

    I tried the recipe, followed everything to the latter but it didn’t come out Agege like. It was tasteless and even the texture was a No No, I’m so sad because I don’t know what to do to improve it

    Reply
  10. hys says

    June 10, 2020 at 7:21 pm

    It really turned out well.very nice and soft.

    Reply
    • K's Cuisine says

      June 11, 2020 at 1:29 am

      Thank you for the feedback Hys.

      Reply
  11. Ronke says

    April 12, 2020 at 11:37 pm

    5 stars
    Wowzer!!!! Thank you so much.Came out perfect!Can i increase sugar next time

    Reply
    • K's Cuisine says

      April 13, 2020 at 2:48 pm

      Glad it was perfect for you and Yes you can increase sugar. Many thanks for the feedback.

      Reply
      • Hafsat Idris says

        July 19, 2020 at 3:00 pm

        I’m trying out this recipe tomorrow or next and I’m increasing the sugar, lol. I lowkey love sugary breads. I’ll be sure to leave a feedback if it comes out well.

      • Kukumi says

        August 06, 2020 at 8:25 pm

        Good evening ma, please what if I dpnt want to divide the bread into three can I just roll it into one, also please it I'm using elsctric hand mixer how many minutes do I knead it in the mixer for. Amazing recipe. My hands are itching me to try this.

      • K's Cuisine says

        August 07, 2020 at 2:40 am

        Hi Kukumi, Yes you can make it into a single loaf. Knead till it has the texture as decribed in the post.

  12. andre says

    April 06, 2016 at 9:00 am

    nice ..tnx alot for the tips

    Reply
  13. Ruth says

    March 24, 2016 at 3:25 am

    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
    • Audrey says

      September 04, 2022 at 2:11 am

      Ruth,
      You can actually divided the dough and freeze it to be baked later. After the first rise, shape the dough and place it in the desired pan. I suggest using disposable foil pans for this. Cover with cling wrap and place in the freezer. When you are ready to bake the bread, take it out of the freezer at least two hours before and let it come to the second rise then bake as usual.

      Reply
    • Jennifer says

      July 10, 2023 at 7:07 am

      Lovely recipe. Thanks so much. The best I’ve tried so far. I’m definitely opening that bakery 🤣God bless you.

      Reply
  14. ijeoma says

    December 31, 2015 at 5:18 pm

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

    Reply
    • Honey says

      February 29, 2016 at 5:38 am

      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
  15. Alexandra says

    December 06, 2015 at 9:59 am

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

    Reply
    • K's Cuisine says

      December 08, 2015 at 12:58 am

      That's good to know. Welldone Alexandra and thanks for the feedback

      Reply
  16. lillian says

    September 06, 2015 at 7:55 pm

    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

    Reply
    • olu william says

      December 01, 2016 at 10:03 pm

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

      Reply
      • Toyin says

        July 01, 2020 at 1:25 pm

        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.

  17. Olajumoke Folorunsho says

    August 16, 2015 at 5:09 pm

    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
    • K's Cuisine says

      August 23, 2015 at 11:27 pm

      Hello Olajumoke. Thank you so much for the prayer and feedback. God bless x

      Reply
    • Chinenye Mercy says

      January 25, 2022 at 2:10 pm

      Thank you ma'am for this wonderful recipe, will try it some day. But ma'am I'm I to take some portion of flour measurement used for the bread production to make tangzong or I should measure it separately? Also ma'am what measurement of flour and water should I use to make tangzong that will be used for the production of bread with about 1-2kg of flour

      Reply
  18. Sbabe says

    June 22, 2015 at 9:21 am

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

    Reply
  19. Kristina says

    June 18, 2015 at 4:21 pm

    Can i use butter instead of sunflower oil?

    Reply
    • K's Cuisine says

      June 19, 2015 at 11:15 pm

      Hello Kristina,Yes you can use butter in place of sunflower oil.

      Reply
  20. Cherie says

    June 15, 2015 at 12:18 pm

    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

      June 19, 2015 at 11:22 pm

      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
  21. Genny Olanigan says

    May 26, 2015 at 11:51 pm

    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
  22. Fatimah says

    April 08, 2015 at 5:29 am

    Hi k cuisine,pls my sis can I use multipurpose flour? Thanks

    Reply
    • vic says

      July 02, 2015 at 6:20 pm

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

      Reply
  23. hannah says

    February 22, 2015 at 6:08 am

    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
    • K's Cuisine says

      February 26, 2015 at 1:02 am

      Hello Hannah,
      It could be the yeast used. I will advice you try the recipe again without substituting the ingredients

      Reply
  24. Ada says

    December 21, 2014 at 4:33 am

    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

      January 02, 2015 at 2:40 am

      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
  25. pan says

    November 29, 2014 at 2:20 pm

    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

      December 09, 2014 at 12:48 am

      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
    • honey says

      January 02, 2015 at 8:50 pm

      Tangzhong is everywhere on the internet and from the name anyone would know its an Asian thingy.

      Reply
      • K's Cuisine says

        January 02, 2015 at 9:38 pm

        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.

  26. sherifah says

    November 23, 2014 at 3:06 pm

    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

      December 09, 2014 at 12:55 am

      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
  27. Honey says

    November 17, 2014 at 6:47 pm

    Can i use instant yeast for the bread?

    Reply
    • K's Cuisine says

      December 09, 2014 at 1:06 am

      Hello Honey,
      Yes you can use instant yeast. Adjust measurements accordingly for this. Thanks

      Reply
  28. betty says

    November 08, 2014 at 2:09 pm

    This is great but what's the size of the baking pan.

    Reply
    • K's Cuisine says

      November 10, 2014 at 9:53 pm

      Hello Betty and thanks. The loaf tin was 9lb.

      Reply
      • betty says

        November 11, 2014 at 10:57 am

        Thank you I'm trying it today ll let u know how it turned out.

  29. noni says

    November 06, 2014 at 11:28 pm

    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

      November 10, 2014 at 9:48 pm

      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
  30. Bibi says

    November 04, 2014 at 12:12 am

    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
    • K's Cuisine says

      November 10, 2014 at 9:41 pm

      You are welcome and thanks for the feedback. K's Cuisine always aim to please and ensure quality service????

      Reply
  31. funmibadejo says

    November 03, 2014 at 3:04 pm

    I idly typed in agege bread recipe and voila! Would really love to try this recipe, nice blog! 🙂

    Reply
    • K's Cuisine says

      November 10, 2014 at 9:37 pm

      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????

      Reply
  32. iyobo says

    October 20, 2014 at 3:46 pm

    Wow amazing recipe. Will def try it out. But for how long can the thangzhong stay refrigerated or frozen?

    Reply
    • K's Cuisine says

      October 23, 2014 at 12:31 am

      Thanks Iyobo. You can store in the fridge for up to two days

      Reply
  33. ebere says

    October 17, 2014 at 7:33 am

    Thanks for sharing your recipe, pls what is the substitute for milk in the bread. God bless

    Reply
    • K's Cuisine says

      October 23, 2014 at 12:42 am

      You're welcome Ebere.You can substitute water for milk

      Reply
  34. Bissie says

    October 03, 2014 at 7:40 pm

    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
    • K's Cuisine says

      October 06, 2014 at 11:39 pm

      welldone Bissie and thanks for the feedback. Sorry about your dough blade xx

      Reply
  35. matto says

    September 23, 2014 at 7:52 pm

    Pls that tangzhong is not clear, can I use strong flour for it.

    Reply
  36. Yinka says

    August 25, 2014 at 3:26 am

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

    Reply
  37. Amara Obiefule says

    August 13, 2014 at 7:04 pm

    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
    • K's Cuisine says

      August 14, 2014 at 8:51 pm

      Have you been using plain flour instead of bread flour? what you described with the holes happens with plain flour

      Reply
  38. Simply you says

    August 07, 2014 at 5:07 pm

    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
    • K's Cuisine says

      August 08, 2014 at 9:32 am

      You're welcome. Yes you can use canola oil. Let me know how it turns out when u do try it????

      Reply
      • Simply you says

        August 12, 2014 at 4:26 pm

        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

        August 13, 2014 at 10:41 am

        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.

  39. Sanchu says

    August 01, 2014 at 4:51 pm

    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
    • K's Cuisine says

      August 02, 2014 at 1:28 pm

      Lol at weekend is going to be agegeish. I think you'll nail it and I'm so waiting for the feedback????

      Reply
      • Sanchu says

        August 03, 2014 at 6:08 am

        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

        August 03, 2014 at 9:46 pm

        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????

  40. temi says

    July 03, 2014 at 8:43 pm

    Besutiful post k????bread in process .thanx a bunch

    Reply
  41. uche says

    June 26, 2014 at 3:38 pm

    please where can i get sunflower oil and is there another name for it...

    Reply
  42. uyiasode says

    June 14, 2014 at 4:30 am

    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

      June 15, 2014 at 1:17 am

      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
  43. Favour says

    May 20, 2014 at 7:53 pm

    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
    • K's Cuisine says

      May 23, 2014 at 9:53 am

      You're welcome Favour. Lol @ winning lottery and a real complete woman..glad you all loved it. Welldone and thanks for the fredback????

      Reply
  44. bimpe says

    May 16, 2014 at 12:30 am

    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
    • K's Cuisine says

      May 16, 2014 at 5:58 pm

      Hello Bimpe, the 50g flour gives 200g of tangzhong so use up all of it.

      Reply
  45. beautiful says

    May 09, 2014 at 8:02 pm

    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

      May 10, 2014 at 1:56 pm

      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
  46. Eshalomi Daniela says

    April 29, 2014 at 2:53 pm

    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

    Reply
    • K's Cuisine says

      April 30, 2014 at 12:02 pm

      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

      Reply
  47. Ayla says

    April 28, 2014 at 5:55 pm

    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

      April 28, 2014 at 8:36 pm

      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
  48. Ayo says

    April 25, 2014 at 6:44 pm

    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

      April 25, 2014 at 6:49 pm

      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

        April 25, 2014 at 10:23 pm

        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

      • K's Cuisine says

        April 25, 2014 at 10:53 pm

        Lol..no worries. It sometimes happen to misread a statement till you go back and re read 🙂

      • lola says

        April 26, 2014 at 4:57 pm

        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

        April 27, 2014 at 1:41 pm

        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.

  49. Rob says

    April 06, 2014 at 1:16 am

    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

      April 06, 2014 at 8:02 pm

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

      Reply
  50. bola says

    April 03, 2014 at 12:51 pm

    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

      April 03, 2014 at 1:14 pm

      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
  51. Fofster says

    April 02, 2014 at 7:15 am

    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

      April 03, 2014 at 1:29 pm

      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
  52. Kay says

    March 25, 2014 at 8:55 am

    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

      March 25, 2014 at 1:55 pm

      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

        March 25, 2014 at 2:26 pm

        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.

      • K's Cuisine says

        March 26, 2014 at 1:01 am

        oh I see.. I have now edited to make it clear 🙂

  53. Col says

    March 21, 2014 at 5:34 pm

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

    Reply
    • K's Cuisine says

      March 25, 2014 at 2:02 pm

      Col, I've not posted recipe using all purpose flour. I will soonest????

      Reply
    • Nne says

      August 08, 2022 at 1:44 am

      Thank you K cuisine. I must say, you are such an amazing teacher. My bread came out so so good. Love the details. I somehow managed to get some of my bread to see the next day. Thank you again.

      Reply
  54. Chiz says

    March 21, 2014 at 10:43 am

    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
    • K's Cuisine says

      March 25, 2014 at 1:56 pm

      Hello Chiz, yes there are slight variations to be made. I will post the recipe soon 🙂

      Reply
  55. crownsncastles says

    March 19, 2014 at 5:08 pm

    Baking this right now.. wld let u know how it goes. Thanks for sharing 🙂

    Reply
    • K's Cuisine says

      March 19, 2014 at 6:07 pm

      Crowncastles, awaiting ur feedback. My pleasure????

      Reply
  56. HisGraceAboundsToMe says

    March 19, 2014 at 12:26 pm

    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

      March 19, 2014 at 2:24 pm

      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
  57. Bola says

    March 09, 2014 at 2:57 pm

    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
    • K's Cuisine says

      March 09, 2014 at 3:14 pm

      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.

      Reply
      • bolaawe2014 says

        March 20, 2014 at 10:14 am

        Thanks for letting me share this recipe, Link here http://borlahstreat.com/2014/03/20/homemade-agege-bread/

        Thanks again

  58. Tinu says

    March 06, 2014 at 1:41 pm

    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
    • K's Cuisine says

      March 06, 2014 at 7:47 pm

      Hello Tinu, I'l do the conversion and update the page. it's no bother at all???? Thanks

      Reply
      • Tinu says

        March 20, 2014 at 10:04 am

        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

        March 20, 2014 at 1:03 pm

        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 ????

  59. Fofster says

    March 05, 2014 at 6:49 am

    Thank you for sharing your recipe! I made this tonight and it was perfection.

    Reply
    • K's Cuisine says

      March 05, 2014 at 2:05 pm

      Fofster, my pleasure. Good to hear it was perfect and thanks for the feedback 🙂

      Reply
  60. lois says

    March 04, 2014 at 12:00 am

    This looks sooo good! Can i use regular all purpose flour? If I do, what modifications should i make?

    Reply
    • lois says

      March 04, 2014 at 12:05 am

      also, can i substitute sunflower oil with vegetable oil? thank you

      Reply
    • K's Cuisine says

      March 04, 2014 at 2:56 pm

      Hello Lois, I'll be posting in few days the recipe using plain white flour.

      Reply
      • lois says

        March 04, 2014 at 3:55 pm

        Thank you! You're awesome!

  61. Abbey says

    March 02, 2014 at 7:39 am

    Hi, I can't find the recipe. Please

    Reply
    • K's Cuisine says

      March 02, 2014 at 11:28 pm

      Hello Abbey, Sorry about that . it's back on now. The fault was due to site upgrade

      Reply
  62. Tolu J says

    March 01, 2014 at 10:01 pm

    I thought I was the only one. Been looking for the recipe..

    Reply
    • K's Cuisine says

      March 02, 2014 at 11:27 pm

      The Agege bread recipe is back on now. The error was due to site upgrade. Sorry for the inconvenience

      Reply
      • Tolu J says

        March 13, 2014 at 5:22 am

        Thanks ma'am. Gone through it and I'm excited and looking forward to baking it.

      • K's Cuisine says

        March 13, 2014 at 12:48 pm

        You welcome Tolu. Do try it and let me know how it goes????

  63. Joyce Ayeni says

    March 01, 2014 at 7:30 am

    hi, i can't see the recipe,i only saw your introduction

    Reply
    • K's Cuisine says

      March 01, 2014 at 11:35 am

      Joyce, the problem is caused by the site upgrade. Please check back in few hours.

      Reply
    • Joyce Ayeni says

      March 03, 2014 at 7:29 am

      Thanks

      Reply
  64. arinola says

    March 01, 2014 at 5:54 am

    OMG!!I am eating freshlymade agege bread at 5am.thank you kemi.

    Reply
    • K's Cuisine says

      March 01, 2014 at 11:45 am

      Arinola, Good to hear it turned out well. Enjoy it

      Reply
  65. Taiwo says

    February 28, 2014 at 10:13 pm

    Thanks for posting this. Used your recipe and it really turned out well.

    Reply
    • K's Cuisine says

      March 01, 2014 at 11:47 am

      Taiwo, Good to hear it turned out well and thanks for the feedback

      Reply
  66. kemi says

    February 28, 2014 at 5:25 pm

    Thanks Kemi, this is wonderful. God bless dear

    Reply
    • K's Cuisine says

      February 28, 2014 at 9:30 pm

      Amen. Thank you Kemi????

      Reply
  67. moe says

    February 28, 2014 at 2:31 pm

    Quick Question Girl, Why did you cook the flour first to thicken. Just curious.

    Reply
    • K's Cuisine says

      February 28, 2014 at 3:05 pm

      Moe..It serves as a bread improver Which is important step in getting the Agege texture????

      Reply
      • moe says

        February 28, 2014 at 3:47 pm

        Thanks a lot babes. Really love the website.

  68. temi says

    February 28, 2014 at 3:59 am

    The 900g pan is that the 9x5 inch loaf pan? Is each loaf the size of agege bread?

    Reply
    • temi says

      February 28, 2014 at 4:00 am

      By the way, hello and wonderful website...

      Reply
      • K's Cuisine says

        February 28, 2014 at 8:55 am

        Hello and thank you Temi????

    • K's Cuisine says

      February 28, 2014 at 8:54 am

      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

      Reply
  69. arinola says

    February 27, 2014 at 9:03 pm

    Wats d size of your pan kemi,I will like to know . How many bread / this recipe made.thanks

    Reply
    • K's Cuisine says

      February 27, 2014 at 9:47 pm

      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.

      Reply
      • arinola says

        February 28, 2014 at 12:39 pm

        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?

      • K's Cuisine says

        February 28, 2014 at 3:03 pm

        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.

  70. arinola says

    February 27, 2014 at 8:42 pm

    Wowza!!! Dis reminds of sako bread,v soft.God bless you dear,definitely having a go of dis ,dis weekend.well done

    Reply
    • K's Cuisine says

      February 27, 2014 at 9:44 pm

      Thanks Arinola. It's very soft, fluffy and yummy. Try it and feedback????

      Reply
      • arinola says

        February 28, 2014 at 9:18 pm

        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

      • K's Cuisine says

        February 28, 2014 at 9:21 pm

        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?

  71. BIBI says

    February 27, 2014 at 8:35 pm

    Very 'Agege-sque' bread!

    What does the tangzhong do?

    Thanks!

    Reply
    • K's Cuisine says

      February 27, 2014 at 9:42 pm

      @ Bibi ..I like that word Agege-sque..lol. The tanzhong gives it the softness and fluffiness and it remains this way for some days

      Reply
4.59 from 17 votes (12 ratings without comment)

Leave a Reply Cancel reply

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

Recipe Rating




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

Primary Sidebar

Chicken

Easy Chicken Stir Fry. Simple and quick recipe ready in 10 minutes

Easy Chicken Stir Fry (Simple Stir fry recipe)

Best Jollof spaghetti recipe.

Jollof Spaghetti (Spaghetti jollof recipe)

Chicken Piri Piri (Peri Peri Chicken)

Chicken Piri Piri - Peri Peri Chicken

easy chicken curry rice recipe

Chicken Curry Rice

Nigerian Chicken Stew

Nigerian Chicken Stew (Nigerian Tomato Stew)

instant pot chicken thighs

Instant Pot Bbq Chicken Thighs Recipe

Hello and welcome to my K's Cuisine. I'm Kemi, the founder, recipe developer, and food photographer. Thanks for visiting. Stay a while and browse around

More about me →

Chicken Recipes

You must use the category name, not a URL, in the category field.

Air Fryer Recipes

You must use the category name, not a URL, in the category field.

Footer

↑ back to top

About

  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Shop
  • Work with us

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 K's Cuisine

403 shares
 

Loading Comments...
 

    %d

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.