Go Back
+ servings
Agege bread picture
Print Recipe
5 from 5 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


  • Oven


  • 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



  • 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.


  • 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.


Important notes in the post. Do read if you haven't already.