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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