Agege Bread (in a spring form pan)

If you’re a Nigerian or familiar with Nigeria, you would know that Agege bread isn’t just any type of bread, as a matter of fact, it is a whole citizen of Nigeria. Growing up all I wanted to feed on was Agege bread, because of its draggy texture, smooth feel and delicious taste. There are times where I fed on this bread for days and my parents would freak out that my carbohydrate intake was too much and I could get kwashiorkorlol. This bread could be paired with variety of foods such as eggs, butter, milk, hot choco, stew, just to mention a few. It can also be eaten alone on its own as it is always filling and satisfying.

Without further ado, let’s recreate memories.

Ingredients

1 cup of warm water

1 cup of powdered milk

3 tbsp of yeast

14 tbsp sugar

2 cups of flour

8 tbsp melted butter

1/4 cup warm water

Directions

In a bowl combine warm water, milk and yeast (Proof test)

Whisk briefly

Add 2 tbsp sugar

Whisk briefly

Allow to rest for 5 to 7 mins

In another bowl add flour and melted butter

Add yeast mix

Add the remaining 14 tbsp of sugar

Add 1/4 cup of warm water

Mix together

Transfer into a kneading surface (knead with some oil)

Knead for 15 mins

Check for dough elasticity, make sure it’s stretchy

Then mould dough well and transfer into the bowl

Cover and put in a warm dry place for 1 hour

Deflate (punch out excess air)

Roll out into desired shapes

Place in a greased pan (I used a spring form pan)

Cover for 1 hour

Bake for 15 to 20 mins at a temperature of 355°

NB: The reason we cover it is to let it rise, if you cover it and it doesn’t double in size, then your yeast failed the proof test.

©️Afroedibles 2019

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