Agege Bread

🧂 Ingredients

• 600g All-purpose flour(Bread flour can also be used for a slightly chewier texture.)
• 100g Granulated sugar(Adjust to taste for a less sweet version.)
• 10g Active dry yeast(Ensure yeast is fresh and active.)
• 50g Unsalted butter(Softened to room temperature.)
• 300ml Whole milk(Warmed to approximately 40-45°C (105-115°F).)
• 5g Salt(Enhances flavor and controls yeast activity.)
• For greasing Butter or oil(To grease the baking pan.)

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the warm milk (ensure it's not too hot, or it will kill the yeast), sugar, and active dry yeast. Stir gently and let it sit for about 10-15 minutes. It should become frothy and bubbly, indicating the yeast is active.

   ⏱️ 15 minutes
2. 2

   Mix the dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture. Add the softened butter. Mix with a spoon or spatula until a shaggy dough forms. Turn the dough out onto a lightly floured surface.

   ⏱️ 5 minutes
3. 3

   Knead the dough: Knead the dough vigorously for about 15-20 minutes. The dough should become smooth, elastic, and less sticky. You can test for readiness by performing the 'windowpane test': a small piece of dough should stretch thinly without tearing. If it's too sticky, add a tablespoon of flour at a time; if too dry, a teaspoon of water.

   ⏱️ 20 minutes
4. 4

   First rise (bulk fermentation): Lightly grease a clean bowl with oil or butter. Place the kneaded dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for about 1.5 to 2 hours, or until it has doubled in size. The exact time will depend on the room temperature.

   ⏱️ 1.5 - 2 hours
5. 5

   Shape the loaf: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Shape the dough into your desired loaf form. For a traditional Agege bread shape, you can form it into a rectangle and then roll it up tightly, or simply shape it into a round or oval loaf.

   ⏱️ 5 minutes
6. 6

   Second rise (proofing): Grease a loaf pan (approximately 9x5 inches or similar) generously with butter or oil. Place the shaped dough into the prepared pan. Cover loosely with plastic wrap or a damp towel and let it rise again in a warm place for about 30-45 minutes, or until it has nearly doubled in size and looks puffy. It should rise slightly above the rim of the pan.

   ⏱️ 30 - 45 minutes
7. 7

   Bake the bread: Preheat your oven to 180°C (350°F). Once the dough has completed its second rise, place the loaf pan in the preheated oven. Bake for 30-35 minutes. The bread is done when it's golden brown on top and sounds hollow when tapped on the bottom. If the top is browning too quickly, you can loosely tent it with aluminum foil.

   ⏱️ 30 - 35 minutes
8. 8

   Cool and serve: Carefully remove the bread from the pan and let it cool completely on a wire rack before slicing. This is crucial for the texture to set properly. Agege bread is best enjoyed when torn apart in strips.

   ⏱️ 1 hour

💡 Pro Tips

• ✓The characteristic density of Agege bread comes from its slightly lower hydration and vigorous kneading. Don't be afraid to knead well!
• ✓For a softer crust, you can brush the top of the bread with melted butter or milk immediately after it comes out of the oven.
• ✓Agege bread is a staple accompaniment to dishes like Ewa Agoyin (mashed beans) or can be enjoyed simply with butter or jam.
• ✓Ensure your milk is warm, not hot, when activating the yeast. Too hot and it will kill the yeast, preventing the bread from rising.

🔄 Variations

• For a softer bread, you can increase the butter slightly or add a tablespoon of oil to the dough.
• To make it less sweet, reduce the sugar to 75g or even 50g, depending on your preference.

🥗 Nutrition

Per serving