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.
Agege bread is a sweet, soft, buttery yeast bread that I personally find irresistible at any time of day. This popular treat is a staple in many Nigerian households because of its unmistakable taste and texture, and how versatile it is. This recipe fits a standard Pullman loaf pan, so it makes a lot. Serve the bread in nice thick slices alongside some obe ata and scrambled eggs, or butter and toast it to enjoy dunked into milk tea.
Agege bread history actually begins with a Jamaican immigrant to Nigeria named Amos Shackleford. Shackleford came to be known as the "Bread King of Nigeria" after inventing the dough break, which created the super fluffy texture we know and love. This bread is mostly produced commercially so it's highly standardized. The bakery loaves are commonly baked in rectangular lidded pans so they are nearly flat on all sides. In addition to a distinctive shape, the agege bread taste is also unmistakable.
Here's a comprehensive guide to making this delightful bread at home.
Key Features of Agege Bread
- Simple to Make: You won't need a bread machine or any special tools or technique to make this simple agege bread recipe.
- Classic Taste: Growing up in Houston, Texas, we called it "Nigerian bread" or simply "sweet bread." Because it is, indeed, sweet...and dense, and pillowy!
- Super Indulgent: It's so easy to break off a big chunk and just chew and enjoy with no regard for the nutritional content.
Super Easy Bread Recipe | Agege Bread at Home | Nigerian Bread Recipe | Proof Only Once
Ingredients:
- 5 cups plus 4 tablespoons/715 grams bread flour, plus more for dusting the work surface
- ¾ cup plus 2 tablespoons/175 grams granulated sugar
- 1 tablespoon milk powder
- 1 tablespoon kosher salt
- 2 large eggs, lightly beaten
- 4 tablespoons/55 grams unsalted butter, softened, plus more for greasing the pan
- 1 tablespoon active dry yeast
- 1 cup/240 milliliters warm water or whole milk (110 degrees)
Ingredient Substitutions
- Bread Flour: Has a higher protein content than all-purpose flour. This results in more structure in the bread, giving it a nice, chewy texture.
- Milk: Can be dairy milk or a plant-based milk like almond milk or oat milk. But I don't recommend buttermilk because of it's acidity which can throw off the chemistry in this recipe.
- Instant Yeast: Makes this recipe quicker with no activation required.
- Tangzhong: Is a mixture of water and bread flour and it makes Agege bread very fluffy and soft at home without a dough break tool. This ingredients also gives the bread a longer shelf life!
- Egg: Optional for creating an egg wash on the bread as it bakes.
Instructions
Step 1: Preparing the Yeast Mixture
In the bowl of a stand mixer fitted with a dough hook, add the yeast, warm water or milk, 2 tablespoons flour and 1 tablespoon sugar. Let stand, undisturbed, until foamy, 8 to 12 minutes.
Read also: Traditional South African Bread
Step 2: Combining Dry and Wet Ingredients
In a separate bowl, whisk together the remaining flour and sugar with the milk powder and salt. Once the yeast is foamy, add the eggs and the flour mixture. Stir with a wooden spoon just until a shaggy dough forms, then add the softened butter.
Step 3: Kneading the Dough
With the mixer on medium-low, knead the mixture until it comes together into a stiff but stretchy dough, about 12 minutes. Shape into a smooth ball, cover the bowl with plastic wrap and let stand until the dough doubles in size, 1 to 2 hours.
Step 4: Shaping and Proofing the Dough
Grease a standard 4-by-13-inch Pullman loaf pan and the inside of the lid with butter. Punch the dough down to deflate and turn out onto a lightly floured work surface. Shape the dough into a 10-by-12-inch rectangle and roll tightly into a 12-inch log. Transfer the dough, seam-side down, to the buttered loaf pan. Cover with a clean dish towel and allow the dough to rise again until it is just below the top edge of the pan, 1 to 2½ hours, depending on the temperature of your kitchen.
Step 5: Baking the Bread
Heat the oven to 325 degrees. Slide on the lid and allow dough to continue rising for another 20 minutes. Resist the urge to peek at this point! The dough will have doubled in size and fill the pan, touching the lid. Any attempts to move the lid will deflate the dough, so trust the process. Transfer to the oven and bake the bread until it's set, about 30 minutes. Carefully slide off the lid and bake until the bread is just golden brown and sounds hollow when the surface is tapped, 15 to 20 minutes. An instant-read thermometer should read 190 degrees when inserted into the center of the loaf.
Step 6: Cooling and Serving
Transfer to a wire rack, allowing the bread to cool slightly in the pan, about 20 minutes. Unmold and let the bread cool completely on the rack. Serve warm or toasted.
Read also: The Story of Sourdough Bread
Tips and Notes
- Vegan Option: You can make vegan agege bread by using plant-based butter and milk in identical proportions to the written recipe!
- Dough Consistency: 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).
- Rising Time: The dough will take its time to rise, but it can be prepared up to 1 day in advance and slow-proofed in the refrigerator, which will develop the dough’s flavor.
- Cooling: Cooling on a wire rack , the top crust is a little dark because I double egg washed.
- Freezing: Baked bread can be frozen for up to 2 weeks.
How to Store Agege Bread
Because of the tangzhong, this bread will stay fresh at room temperature for up to five days. Beyond that, I recommend refrigerating in an airtight container up to three more days.
Can I Freeze Agege Bread?
Yes, you can freeze it. I recommend separating the sections or slicing the bread and wrapping each piece in aluminum foil. Place the wrapped pieces in an airtight, freezer-safe container before freezing and they will keep for up to one month once frozen.
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