Agege bread is a popular type of bread eaten in Nigeria. It is well-loved by many for its texture and taste. It can be eaten alone or with akara, beans, moi-moi, stew or butter.
There’s something about Agege bread that attracts many lovers, especially when it’s fresh, hit and soft.
It is simple and easy to make. You can make it in the comfort of your home.
ALSO READ: Chin Chin: types, ingredients and recipe
It might not be as healthy as regular store-bought bread because it contains some chemicals like bromate potassium. However, Agege bread can be made healthier with milk instead of bromate potassium and the taste remains the same as the bread made with bromate potassium.
How to make Agege bread without an oven
Yes, it is very possible to make this snack without an oven. The ingredients and directions are the same; however, you will be using a stove or gas cooker instead of using an oven.
To make this bread without an oven, kindly follow the directions in the video below.
Agege bread can be eaten with butter or any spreading of your choice, akara, moi-moi, a hot cup of tea and my all-time favourite ewa agoyin. You can also eat it with a cold bottle of Coca-Cola or any drink. This combination is also known as the bricklayer style. It also goes well with a fried egg.
How to make Agege bread
Agege bread is a popular type of bread eaten in Nigeria. It is well-loved by many for its texture and taste. Agege bread can be eaten alone or with akara, beans, moi-moi, stew or butter.
Keywords: Bread, Agege bread
Recipe Yield: 1
Preparation Time: PT0H20M
Cooking Time: PT0H30M
Total Time: PT0H50M
Recipe Video Name: How to Make Super Soft Bread | Agege Bread
- 3 cups of flour
- 4g Yeast
- A pinch of salt
- A cup of sugar
- A cup of Milk
- Two tablespoons of Oil/margarine
- Lukewarm water
- One egg for egg wash
- warm water
How to make agege bread:
- In a mixing bowl, mix your dry ingredients: flour, salt, and sugar; make sure to serve before using to avoid lumps.
- In a different bowl, mix the wet ingredients that are your milk, yeast, sugar and lukewarm water and leave for some time until yeast starts to form.
- Make a hole in the middle of the flour mixture and add your milk and yeast mixture. Mix properly. It might become sticky at first, but it becomes firm after kneading for a while.
- Knead the dough well until it becomes elastic. Make sure to add a little bit of flour to the board, so the dough doesn’t stick to the board.
- To know that the dough is well kneaded 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 form a circle (Windowpane test).
- Knead the dough into a ball and put it in a bowl greased with oil, and cover with a towel. Leave the dough to rise for a while. Make sure to keep it in a warm place to make the dough rise faster.
- Once the dough has risen, remove the towel, punch the dough into a flat surface, and divide it into smaller parts. Cover with cling film and let it rest for ten minutes.
- Shape the dough and place them in a well-greased oil pan. Cover with a towel and let it rise slightly.
- The dough is time to be baked. Preheat your oven to 370F for five minutes. Use egg wash to baste the surface to give it a radiant look. Then bake for 30minutes.