How to bake Nigerian Popular Agege Bread



Agege, a suburb in Lagos mainland is where this bread started and gained popularity in Nigeria, especially in the western part of Nigeria, This is a name from the Yoruba speaking part of Nigeria and this bread is more popular because of its use by most people both the educated and locals in eating a beans delicacy called Ewa Agoin.

Bread bakers in Nigeria make good money from this local bread type and its recipes are easy to model. You can also make this bread from home.

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Ingredients
500g strong bread flour or strong plain flour, more for dusting
25g Margarine (substitute with 2tbsp olive/vegetable oil)
40g sugar (use less or more depending on your preference)
7g fast action dried yeast
280ml warm water
1tsp salt

Tips
To make warm water for this recipe, use 100ml of warm or semi boiling water then add 180ml cold water to make lukewarm water.

 

Method

1.    Melt margarine and add to 280ml warm water

2.    Add all dry ingredients in a bowl and mix . Avoid bringing yeast and salt in contact. To achieve this, place in opposite sides.

3.    Stir margarine and warm water mixture into the dry ingredients

4.    Transfer the sticky dough into a lightly floured plain surface and knead for 5 minutes. Add more flour if needed but don’t add too much. Knead till dough is no longer sticky but stretchy.

5.    Grease the pans and mold dough into shape and add to pans allowing it to proof or ferment or rise double while covering it with a tick plastic bag  for an hour to two.
6.    Preheat the oven to 200

7.    Bake for 35 to 45 minutes until top is golden brown.


Join our next baking class or take the mentoring and coaching course  or buy your ebook on practical micro bread baking from home 

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