Agege bread (How to make soft - stretchy Nigerian bread)

Nigerian Agege bread , Agege bread recipe, Nigerian bread, nigerianfoodtv
Agege Bread- The Nº1 Nigerian Bread

  Agege bread recipe, yay, at last! Right?

  Agege bread is one of the most popular Nigerian bread, known for its soft, stretchy and chewy texture.


   In dad's bakery, bread was made with chemical dough improvers and preservatives such as
(Edc 2000, E-281 &E-202). These chemicals give the bread its unique stretchy texture, but are usually sold in large quantity for industrial use.

  Dad is now with the Lord, and mom wasn't so sure of how to get that chewy feel without confectionery additives. So I had to turn to thefreshloaf and Christine's recipe where I learnt about ''Scalded flour'' and ''Tangzhong'' .
And after trying them, I can assure you that, these are two of the best natural dough enhancers you will ever find.

 Not only do they enhance the dough, they also serve as natural preservatives and keep the bread, soft and stretchy for  3 to 4 days.
**click to know more about these dough enhancers**

For this recipe I used the '' Scalded flour'' method.


Nigerian Agege bread , Agege bread recipe, Nigerian bread, nigerianfoodtv

Makes one 9 by 4 inch loaf or  three 3 by 4 inch(like mine)

Ingredients
For the Main Dough:
- 370 gr Bread Flour/Plain flour (bread flour makes a more chewy bread)
- 30 gr Bread Flour/Plain flour (for kneading)
- 50 gr Sugar
- 1 teaspoon Salt
- 7 gr instant dry Yeast(
2 &1/2 teaspoon)
- 140 ml lukewarm Water/Whole Milk, adjust as needed
- 50 gr Butter, at room temperature(cut into smaller pieces)
For the Scalded flour Dough enhancer:
- 100 gr Bread Flour/Plain flour
- 100 ml boiling water

Tools:
- 2 bowls
- A bread pan
- A plastic dough scraper
 

Tip for using milk:
- Milk is not added to agege bread, but since it is a homemade bread, you can add a little to make the bread richer and softer, so if you'll like to use powdered milk, dissolve 2 heaping tablespoonful in  the 140 ml water used in the recipe.
 If you're using evaporated milk(peak milk) add 4 to 5 tablespoonful in 130 ml wate
r.

 
Steps

To prepare the Scalded flour Dough enhancer:
- Pour all the boiling water into a bowl containing the 100gr bread flour.
- Stir the mixture quickly until well combined, then cover with a lid or cling film and leave to cool to room temperature(takes about 1 hour depending on the weather).

Don't worry if the dough looks rough, after 1 hour the flour would have absorbed all the water and look smoother.
Tip: the scalded flour is usually left for 12 hours before use, but I always get the same results if I use it after 1 hour.

making the dough enhancer for Agege bread  Nigerian bread)
 
Now to prepare the main dough:

1. Sift the bread flour into a wide bowl.
Add the sugar, salt and the instant dry yeast, and mix well.

Tip: if you're not sure about the potency of your yeast, you can proof/test it by combining the yeast, water and sugar together in a bowl. Leave for 10 minutes or until it starts to foam, form bubbles and look creamy.  Then add it to the flour, but if it doesn't foam, you know the yeast is bad.

2. Now, make a well in the center of the bowl and pour in the prepared scalded flour and gradually add the lukewarm water/milk; mix together until you get a slightly sticky dough.


steps for Agege bread

Let the dough sit for 10 minutes, so that the flour will completely absorb the liquid you used.

3. Then transfer the sticky dough, onto a lightly floured table.
Knead for about 20 minutes, using the ''stretch, slap and fold method''(in this method the sticky dough is stretched, folded over itself, lifted up and thrown back down onto the table  repeatedly until the dough is less sticky and elastic)... you'll need a scraper to help bring the sticky dough together while kneading.
The dough will be very sticky at first, but keep on kneading, and incorporating as little flour as possible. Too much flour will result in a hard bread. So resist the urge to add more flour.. use the scraper to remove sticky flour from your fingers.

 
4. Now, knead the butter into the dough for another 20 minutes until well incorporated and you get a soft, smooth and stretchy dough that does not break easily when stretched. This is surely a lot of work, but one with a benefit.
(at this stage you'll notice the difference in the texture of the dough).

Tip: the oil/butter stops the formation of gluten, that's why it is added last, after the gluten has been formed. 
If you have a dough/ bread machine you can use it. Knead on medium speed for 30 minutes, using the dough hook , until you get a smooth and stretchy dough. For a food processor, knead for  3 to 5 minutes and check the doughs elasticity every 30 seconds.

5. Form the now elastic dough into a ball, place in a greased bowl, cover with a cling film or damp towel and leave to rise until doubled in size(takes about 1 hour or more, depending on the weather).


kneading  Agege bread

6.  After 1 hour, punch down on the risen dough and transfer to the work surface.
Divide the dough into small rough balls. I divided mine into 4
(3 for the loaf pan and 1 for my daughter to practice with).
 Then cover the balls with a damp cloth and leave to rest for 10 minutes, while you grease the pan you'll be using.

7. Now shape each of the balls into a long roll and place in the greased pan.

If you'll like to shape it like mine, then using a rolling pin or your hands(because the dough might be a tad bit sticky), roll out each ball into a long oval shape. Join the 2 sides together;

Nigerian Agege bread : first proofing and molding

And pinch up the meeting point, then turn over, so that the seam(closure) is facing down; then flatten with the rolling pin and roll up the dough, just as you see in the pictures below.


 8. Place the shaped dough into the pan, cover again with the damp cloth or cling film and let it rise again for another 1 hour or until it doubles in size or almost reaching the top of the pan.

Nigerian  bread : first proofing and molding agege bread


9. Preheat the oven for 5 minutes at 180ºC  (370ºF).

10. Finally brush the risen bread with egg wash(raw egg+2 tablespoon water) or melted butter(to give it glow/shine) and bake in the preheated oven for 30 minutes or until done(when it is golden brown).

Nigerian  bread : second proofing and baking agege bread
Take out of the oven, leave to cool a bit and transfer onto a rack.

And now you have a yummy Agege Bread, to enjoy with Ewa Agoyin, Akara or any other meal or beverage of choice.



popular Nigerian  bread


Please let me know what you think and I'll be expecting your feedback if you try the recipe :)


33 comments:

  1. Yes o at long last. I am always patient cos I know that your recipes have never failed me.
    Thanks for this, i will lrtbu know how it goes.

    ReplyDelete
    Replies
    1. Thanks for your patience Rukky , I'll be expecting a feedback :)

      Delete
  2. Ekene Ike6:23:00 PM

    Hey Nky, this is your cousin Ekene, good work your,re doing here.I miss all those loaves your parents used to give us anytime we visit.
    Miss you too and keep it up, your dad will be very proud of you.

    ReplyDelete
    Replies
    1. Wow,Ekky it's been like 10yrs, na wa ooo, it's really been ages.
      Happy to see you again, just got your number from ND, be expecting my call hun, we have a lot of catching up to do :)

      Delete
    2. Sister happy Sunday to May the Almighty Father in heaven continue to bless and favour you on every side and strengthening you at all times.Amen.Love ❤ you with the Love of God

      Delete
    3. Sister happy Sunday to May the Almighty Father in heaven continue to bless and favour you on every side and strengthening you at all times.Amen.Love ❤ you with the Love of God

      Delete
    4. Thank you so much Augustina, God bless you too hun :)

      Delete
  3. Wow i refuse to come here without leaving a comment. Nice looking agege bread.

    ReplyDelete
  4. Anonymous9:41:00 AM

    Nky I must try this ooh as I am a bread lover. The names of things to buy though! Lol. Please can I get all of the ingredients to use in pAris? Some of the names are strange

    ReplyDelete
  5. I made this today and it was so beautiful and tasted exactly like Agege bread. Was really impressed with it.thanks for the recipe

    ReplyDelete
  6. I made this today and it was so beautiful and tasted exactly like Agege bread. Was really impressed with it.thanks for the recipe

    ReplyDelete
    Replies
    1. Hi Nifemi, thanks for your lovely feedback :)

      Delete
  7. just read about your mom. sorry for your loss.
    Please, how can we get a video for the agege bread

    ReplyDelete
    Replies
    1. Thanks Vicky, I'm working on the video dear, you'll see it on this page very soon :)

      Delete
  8. hi please i will like to chat with you, its important. How do reach you

    ReplyDelete
  9. hi, i like your post and i would like to know more and ask some question. please how can i reach you.Thanks

    ReplyDelete
    Replies
    1. Hi Ifeoma, feel free to ask your questions here.

      Delete
  10. Pls ma, a video for the agege bread will be perfect thank u and God continue to keep you for us...so we can have lot and lot of good way to cook, i must say u made me who i am today when it comes to cooking,i was formally that mummy's little 24 year old who knws how to do nothing....thanks alot

    ReplyDelete
    Replies
    1. Thanks for your beautiful comment Damilola, I'm glad to be of help-

      A video for Agege bread is surely coming up, so stay tuned to our youtub channel hun. www.youtube.com/nigerianfoodtv

      Delete
  11. Hello NKY, your recipe is the best that I've come across. I love bread so much n how to make it was just the problem. I've googled how to make it on many occasions, but the day i came across ur recipe all my bread making problem ended. Seriously speaking, you are the BEST.... Weldone. I love you like kilode��

    ReplyDelete
    Replies
    1. Aww Mary, thank you so much dear. You made my day.And I'm glad you enjoyed the recipe :)

      Delete
  12. Anonymous6:14:00 PM

    Hi Nky, can baking powder be used in place of yeast? Thank you

    ReplyDelete
    Replies
    1. No, only yeast can be used for Nigerian Agege bread.

      Delete
  13. Onyinye7:48:00 PM

    Thanks for your recipe Nky. My bread was very delicious

    ReplyDelete
    Replies
    1. Thanks for your lovely feedback Onyinye :)

      Delete
  14. Made this today and it turned out well. I have tried making bread in the past but this is the first that actually tastes like the store bought bread. God bless you

    ReplyDelete
    Replies
    1. I'm glad to hear that Omolola
      Thanks for your feddback hun.
      God bless you too :)

      Delete

Hello lovely reader,
I appreciate your comments & feedback.Please kindly use a pen-name or nickname when commenting or asking questions regarding any of our recipes.
All ‘ANONYMOUS’ comments will now be ignored to help cut down spamming.. thanks for understanding.
With love...
Nky :)

Sponsored links