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**

Update 2019: For this bread  here , I made use of the ‘ Scalded flour” method. But in recent times I have been interchanging it with the ”Tangzhong” method because it is more dependable , no matter the weather condition (heat or humidity).

The picture below are breadrolls made with Tangzhong 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)


For the Main Dough:-

  • 350 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
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  • 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 water.


To prepare the Scalded flour Dough enhancer:

a. Pour all the boiling water into a bowl containing the 100gr bread flour.

b.  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.

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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.

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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 this recipe 🙂

Also check out our other bread  and cake recipes.


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  1. Olajide Omowumi
    September 27, 2023 / 10:58 am

    Please my bread isnt rise

    • September 28, 2023 / 11:34 am

      Hi Olajide, sorry that your bread didn’t rise as expected. This can happen due to several factors.
      Make sure your yeast is fresh, use the right water temperature (around 110-115°F),
      knead the dough properly, allow it to proof in a warm, draft-free place,
      and ensure the dough consistency is correct. Additionally, be mindful of
      environmental factors like temperature and humidity.
      And also check your flour’s freshness .
      I hope this helps for your next baking attempt

  2. Ify
    August 31, 2022 / 8:18 am

    Hi Lily,
    Thanks for the recipe. I have a Kitchenarm bread machine and would like to use it for this recipe. Can you please tell me how to modify it? Specifically, should I use the dough or Knead setting, and when to add the butter and tangzhong?
    Thanks again and keep up the great work!

  3. Carol
    August 16, 2022 / 12:11 pm

    Amazing! This is the best result I’ve ever had with any Agege bread recipe! I used bread improver the first time but the second time I made the loaf just with thangzhong and a longer rise and it turned out even better! I added nutmeg for taste and slightly increased the sugar to 70g as well as using clarified butter for a more buttery taste 😉 and it’s just perfection! I used to own a bakery but have always struggled with sweet breads and this just changed my life ? I’m married into an Igbo family and am German and Greek myself, my mother and sister in law as well as my daughter love this so much! Thank you!!

    • August 16, 2022 / 1:26 pm

      Thank you so much Carol for your delightful feedback
      you truly made my day and I am so glad you tried and enjoyed
      the agege bread recipe. It is truly a hit with family and friends.

  4. Audrey
    May 16, 2022 / 2:48 am

    Hi Lillian,

    I had never heard of Agege bread until it appeared as one of my suggested videos on YouTube. I watched the documentary and was intrigued. I did a google search and found your recipe. I followed it exactly, weighing my ingredients. Like some commenters posted, the yudane (scalded dough) was too dry with just 100 ml of water. I added a teaspoon at time until I got the right consistency. In total, I used 140 ml of water. Like you said, baking results depend on many factors including the temperature of your kitchen, the brand of flour you are using, and the weather. I used 11.7% APF from King Arthur. I also mixed it in my bread machine. The bread is definitely worth the 30 minutes of kneading time.

    The Agege bread was delicious. Soft, and pillowy and slightly sweet yet able to be used for savory dishes/sandwiches. I expected the loaf to last at least three days, but my family devoured 90% of it within an hour. I just prepared another yudane to make a loaf tomorrow. This time, I will bake it in a covered pullman pan for the traditional rectangular shape.

    Thank you so much for sharing this recipe with us. I am exploring your blog and looking forward to trying more of your delicious recipes. Continue the great work.

    • May 20, 2022 / 6:21 pm

      Thank you so much Audrey for trying out the Agege bread recipe.
      I am so glad you nailed it and also enjoyed baking the bread
      I can’t wait to hear your feedback on the other recipes
      you try out on the blog.

  5. Kace
    March 31, 2021 / 10:41 pm

    Funny thing my comments aren’t getting posted but I keep updating.

    Latest update I learnt a very important lesson today – double is not same. So after a very successful agege yesterday I proceeded to double the recipe today and bake in one big pan. Huge error! At the end of the 30 minutes my beloved bread was raw? so I begin searching frantically and discovered I need to modify baking time and temperature when modifying recipe size. At the end of the day, I lowered to about 165 for an additional 20 minutes. It was yum but not yesterday’s texture but a good different I must admit. Never again sha. If I double I bake in separate pans

    • April 2, 2021 / 2:50 pm

      Just saw your comments in spam.
      Kace, I enjoyed reading through your experiment.
      Doubling the ingredients is not the problem,
      but the baking time also changes and honestly
      some ovens handle large dough better than others.
      I realized that my bread don’t bake so good if
      I am working with a ” double”recipe ingredient and
      using a large rectangular pan. So I stick to using two pans.
      Honey, thanks so much for your updates, and please let me
      know if you try out any more recipes.

  6. Kace
    March 30, 2021 / 5:43 pm

    So first try was with 100g tangzhong big error got a batter not a dough tasted like buns. Retried with the scalded flour and guys this is perfect exactly like store bought. Jija is great but I prefer this one

    Thanks Nky Chukwu gozie gi

    • April 2, 2021 / 3:06 pm

      Kace, so you are in the scaleded flour team..hehehe
      I truly want to convince you to try the tangzhong but
      my dear if the scalded flour method works for you, then don’t change it 🙂
      and thank you again for your beautiful experiment and insights too.
      Dalu Nne

    • Lorena Luna
      April 26, 2022 / 8:02 pm

      Is there a video of your process? I am more of a visual learner. Thank you in advance!

  7. kace
    March 30, 2021 / 4:15 am

    After having success with jija I decided to try this? wanted to make use of tangzhong instead of scalded flour. I made 100g tangzhong and still followed the recipe. Huge mistake I guess the water is too much so I got a batter rather than a dough and it’s rising as I type. I have baked very sticky dough and it turned out great but never a regular bread batter (my keto bread is in batter form). I then googled and discovered batter bread was a thing so I would report the results of my accident. Next time I do 20g tangzhong so I make use of just 100ml water or what do you advise ma’am

  8. Kalu
    March 6, 2021 / 4:07 am

    Hi,your recipe is great.
    What if I want to make bread in large quantity with 25kg flour? Does the recipe change? What quantities of sugar,salt,butter and egg do I add? Do I increase the quantity of preserve and bread conditioner that I use?

  9. Ann
    September 2, 2020 / 5:26 am

    Hi, pls is it necessary to cover up the bread pan while baking cos am using a local oven. Thanks!

    • September 2, 2020 / 4:03 pm

      A local oven heats up really fast; don’t cover it for the first 15 minutes,
      then after that you cover with a foil paper or the lid of the pan, so that
      it doesn’t brown so much or burn before the whole bread is done baking

  10. Marian
    May 1, 2020 / 11:01 am

    I had difficulty using this recipe and technique. My dough was too soft. The scaled flour did not look same as above, 100grms flour to 100ml water didnt seem like the right ratio.

    I kneaded the dough with my stand mixer for 30mins, 350grams flour 140ml water made the dough very very soft. It was difficult to shape into a loaf. I might have been able to work it if I was experienced at making bread.

    I made adjustments for the second attempt, 330grams flour to 100ml milk and 35grams butter. For the scaled flour I added a little more water.

    Happy Baking

    • May 5, 2020 / 2:07 am

      Hi Marian, the recipe works just as it it written,
      but with baking a lot of factors are to be considered.
      Humidity, heat ,condition of baking products and a lot more.
      I am glad you were able to make adjustments too.
      Thanks for the feedback

  11. Shelley-Ann Charlton
    April 13, 2020 / 6:20 am

    bread came out great!! The closest I have made that taste similar to the Agege Bread I had in Nigeria.

    • April 13, 2020 / 3:04 pm

      Thanks for your feedback Sherlley-Ann.
      You made my day.
      I’m so glad you tried and enjoyed our Agege bread recipe
      and glad to be of help ??

  12. Bobby vee
    December 10, 2019 / 10:34 pm

    Hi, can someone tell me where to by in bulk a modern commercial bread baking pan in Lagos. Thank you.

  13. Lola O
    October 27, 2019 / 1:10 am

    This is the best bread recipe I’ve ever tried….thanks. I’ll look into other recipes to try

  14. MissH
    September 25, 2019 / 7:32 pm

    5 stars
    Thanks for sharing your recipe . Please can you share your recipe for sugarless bread

    • September 27, 2019 / 11:52 am

      You’re welcome MissH. I saw your other comment asking for wheat bread too.
      I will have those recipes up as soon as possible
      Thanks for checking in.

  15. @eidar
    September 9, 2019 / 12:50 pm

    Hello. Thanks for the recipe. I’d like some clarification though as I seem to be lost when to incorporate the butter.

  16. Ife
    September 4, 2019 / 3:35 pm

    Hi, I know this might be asking too much, but, any advice on how to modify this recipe using a bread maker from start to finish ??

    • September 6, 2019 / 11:54 am

      Hello Ife, I’m here for you hun ? let’s see how we can work it out.
      There are different types of bread machine with different features too.
      What’s yours like?e.g brand and model
      And what features(buttons) does it have?

  17. Emelda Iwueke
    April 14, 2019 / 7:03 pm

    Hi Niky I love what you do keep it up! Pls I’d like to ask how many cups of flour equals to 350g and 100g for the dough enhancer? Just give them to me in plain English thanks.

  18. Raufikat
    January 2, 2019 / 2:58 am

    Hi! I tried this recipe and I love the bread. The only thing is perhaps you need to re-check the quantity of water for the scalded dough and the bread itself. They were both dry and I had to add a lot more. Otherwise, excellent texture and taste! Thank you

    • January 6, 2019 / 9:47 am

      Hi Raufikat, thanks for the feedback.
      As for the water, the measurement is right.
      Did you use the dough enhancer?
      If you did, you won’t need to add more water to your dough.
      But I am glad that it all turned out well for you

      • Raufikat
        January 6, 2019 / 7:41 pm

        Thank you for responding! I did use the enhancer, but what is it supposed to feel/look like? Like a thick batter or a stiff dough? Thanks again

        • January 9, 2019 / 1:19 pm

          It is more like a light but stiff dough and sticky too(I don’t know how best to describe it?)
          If yours comes out too tough, you can add about 25ml water to it and let rest for a while before use.
          I also like to add that weather(bothe heat and humidity) also affect the flour and the liquid content.

          If you find it challenging, I also recommend the ‘Tangzhong” method, this is easier to work with and gives great results too.
          See the bread rolls I made with it here
          Hope this helps.

          • Raufikat
            January 9, 2019 / 10:08 pm

            Excellent! Thank you very much. I’ll try the jija bread and let you know.

  19. Nigeria For life
    December 19, 2018 / 12:37 am

    You dont put milk in agege bread you bomba!!

    • December 20, 2018 / 8:05 am

      You Bomba to you too!!?‍♀️(If that’s a kind of greeting wherever you live?)
      Nigeria for life,did you even read the recipe?
      If you had, you would have seen all details there.
      Agege bread does not require milk , but most people would be making it at home
      and for their beloved family, and might want to add milk for extra richness
      Adding milk doesnt take anything away from the recipe.
      So feel free to use lukewarm water as indicated in the recipe.

  20. Promise
    December 9, 2018 / 8:54 am

    Hello ma’am, thanks for your recipe.. Please if I may ask, if I use the dough conditioner you used here, I need not use another preservatives for commercial purpose? Or can I use both instead?

    • December 12, 2018 / 9:22 am

      Hello Promise, the dough conditioner acts as a softener and gives the Agege bread that stretchy and soft feel ,
      it also keeps the bread fresh for 3 to 4 days, but for commercial purpose,
      if you want the bread to remain fresh for longer than that
      you’ll have to opt for preservatives.

  21. Adaeze Femi-Olekanma
    November 20, 2018 / 4:18 pm

    Hi. Tried your scaled dough enhancer.. it didn’t come out like yours..
    But I have bread improver powder.. my question is.. how much of the bread improver powder can I substitute for the scalded dough enhancer?
    Hope am making sense

    • December 7, 2018 / 7:13 am

      Hi Adaeze, sorry you could not get it right.
      Did you follow the recipe ”as it is”?
      How did yours turn out?
      As for the bread improver, you can follow the manufaturers direction,
      I think it is always written on the label.

  22. Unknown
    October 18, 2018 / 3:14 am

    Thanks for your patience in your explanation. I tried mine with your method and it didn't fail me.keep the good job. From USA

  23. Recipe hunter
    September 5, 2018 / 9:45 am

    Hi. I know this is an old post, but on the 4th item in the recipe pls;- The use of dough machine or food processor, is that in place of the 20 mins hand kneading with butter or is it an additional step after the kneading has been done? Thank you.

  24. Anonymous
    August 17, 2018 / 1:23 am

    Thanks for the recipe have been baking this bread every other day for 2 weeks now….

  25. Anonymous
    August 17, 2018 / 1:23 am

    Thanks for the recipe have been baking this bread every other day for 2 weeks now….

  26. Charles
    June 19, 2018 / 4:11 pm

    please its urgent. I want to find out what may be the possible causes for the reduction of my bread's shelf life. They go bad in less than 3days and my customers are seriously complaining. thanks.

  27. Unknown
    May 22, 2018 / 2:54 pm

    Wow! Nice job. Can't wait to try this. But can I use a cake pan cos I don't have any bread pan dat looks like urs.

  28. Francesca Sarubbi
    April 26, 2018 / 5:21 am

    hi! I love your blog! can I use yeast instead of instant yeast?

  29. Elizabeth
    January 24, 2018 / 11:21 pm

    Hi, I made this and the bread texture was good but doughy in places and this remained the case when I put it in for longer until it was overcooked. The top of my bread was also firmer than how yours looks. What did I need to do?

  30. Selene Urena
    September 19, 2017 / 1:06 pm

    It's likewise conceivable to spare inclinations to your clock settings. Thusly, you can have it cut up your bread in any capacity you need, contingent upon how it will be utilized. top 5 toastmaster machines

  31. Prex
    September 13, 2017 / 2:02 pm

    *нєℓℓσ.. gяєαт ѕтυff…**ρℓєαѕє ωнαт ιѕ тнє gяαмѕ σf тнє fℓσυя ιи ¢υρѕ… αи∂ нσω ∂σ ι ѕυвѕтιтυтє gσσ∂ σℓ∂ α¢тινє ∂яу уєαѕт fσя тнє тωσ αи∂ нαℓf тєαѕρσσиѕ σf ιиѕтαит ∂яу уєαѕт???*

  32. Dark Mode
    September 8, 2017 / 8:09 pm

    I want to try kind of bakery business in Nigeria. I need bakery equipment, and have nice place to start. I new to this business, can you give me some advice? Can i buy used equipment? There are a lot of used machines on online marketplaces, i want to buy here i find some in “new” condition and low price. But is it worth buy used machines?

  33. Unknown
    May 29, 2017 / 11:46 am

    Thank you for this great recipe… i was trying so many diffrent once, but urs is far the best…keep up ur great work..remain blessed :*

  34. Anonymous
    May 22, 2017 / 7:11 pm

    I just made this bread.thanks so much.hubby liked it.i used a food processor but i still kneaded on a flat i still need to do this even with a food processor?Thank you

  35. Thelma
    May 13, 2017 / 1:30 pm

    I tried the sausage and fish roll and it was nice, my hubby loved it and I have to make it every weekend. All thanks to you am getting better at it. Nice on my list is the agege bread…. God bless you for creating this platform

  36. dadwithnoisykids
    May 11, 2017 / 1:54 am

    Do you have a printer friendly version of this recipe? My son brought some of this bread home, thanks to a Nigerian friend of his. I googled 'Nigerian bread' and your page showed up first.

  37. Anonymous
    April 14, 2017 / 12:54 pm

    hello sis, pls when are we suppose to put the butter because in the mixture it never says we when i should add the butter, will it be together when i put the sugare, yeast or when.

  38. AsRealAsItGets
    March 12, 2017 / 8:49 am

    Thank you for your recipe. I made the bread and it tastes like Agege bread but the next day the bread was hard. What can i do so it remains soft and stretchy the following day.Thanks

  39. tessy
    March 6, 2017 / 4:38 pm

    Wow!!! Thanks for this recipe, my trial came out perfectly.

  40. elizabeth obebeduo
    January 18, 2017 / 6:22 pm

    Hello beauty. Love all your videos. Please can you make a how to bake video to this agege bread. We will really appreciate it thanks

  41. Ola
    December 30, 2016 / 2:22 pm

    Thank you for this great recipe, can't wait to try it . Just wondering if the same recipe and method can be used for sliced bread. Thank you

  42. slim
    December 18, 2016 / 7:07 pm

    Enter your comment…great recipe! only thing I get confused with is the scale of measuring. eg. 300g plain flour, 50g sugar, what's its equivalent in our nigerian cups.

  43. melisa
    December 2, 2016 / 4:02 am

    Enter your comment…hi Nky,i made mine n it wonderful,my kids n hubby loves it so much,,may God continually addin more knowledge to u

  44. Omolola
    October 5, 2016 / 9:46 pm

    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

    • Nky Lily Lete
      October 7, 2016 / 5:56 pm

      I'm glad to hear that OmololaThanks for your feddback hun.God bless you too 🙂

  45. Onyinye
    August 11, 2016 / 5:48 pm

    Thanks for your recipe Nky. My bread was very delicious

    • Nky Lily Lete
      August 12, 2016 / 4:10 pm

      Thanks for your lovely feedback Onyinye 🙂

  46. Anonymous
    August 5, 2016 / 4:14 pm

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

    • Joy
      August 12, 2016 / 4:30 pm

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

  47. Butter House
    August 1, 2016 / 9:30 pm

    Keep up the good work!

    • Nky Lily Lete
      August 12, 2016 / 4:27 pm

      thanks 🙂

  48. Mary
    July 7, 2016 / 5:03 pm

    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��

    • Nky Lily Lete
      August 12, 2016 / 4:19 pm

      Aww Mary, thank you so much dear. You made my day.And I'm glad you enjoyed the recipe 🙂

  49. Anonymous
    June 23, 2016 / 3:35 am

    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

    • Nky Lily Lete
      August 12, 2016 / 4:14 pm

      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.

  50. ifeoma scholar
    June 17, 2016 / 3:23 pm

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

    • Nky Lily Lete
      August 12, 2016 / 4:11 pm

      Hi Ifeoma, feel free to ask your questions here.

  51. ifeoma scholar
    June 17, 2016 / 3:18 pm

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

  52. Vicky
    June 2, 2016 / 2:25 pm

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

    • Nky Lily Lete
      June 2, 2016 / 9:42 pm

      Thanks Vicky, I'm working on the video dear, you'll see it on this page very soon 🙂

  53. Nifemi Aluko
    May 21, 2016 / 11:56 am

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

    • Nky Lily Lete
      June 2, 2016 / 9:41 pm

      Hi Nifemi, thanks for your lovely feedback 🙂

  54. Unknown
    May 21, 2016 / 11:54 am

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

    • Nky Lily Lete
      October 7, 2016 / 5:59 pm


  55. David Agu
    April 21, 2016 / 8:25 pm

    nky your the best.

    • Nky Lily Lete
      June 2, 2016 / 9:40 pm

      Thanks David 🙂

  56. Anonymous
    April 10, 2016 / 7:41 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

  57. babyblogger
    April 9, 2016 / 6:36 pm

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

    • Nky Lily Lete
      April 13, 2016 / 7:51 pm

      Thanks hun 🙂

  58. Ekene Ike
    April 9, 2016 / 4:23 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.

    • Nky Lily Lete
      April 13, 2016 / 7:49 pm

      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 🙂

    • Augustina Olayinka
      September 4, 2016 / 7:49 am

      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

    • Augustina Olayinka
      September 4, 2016 / 7:49 am

      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

    • Nky Lily Lete
      October 7, 2016 / 5:59 pm

      Thank you so much Augustina, God bless you too hun 🙂

  59. RUKKY
    April 9, 2016 / 4:13 pm

    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.

    • Nky Lily Lete
      April 13, 2016 / 7:45 pm

      Thanks for your patience Rukky , I'll be expecting a feedback 🙂

      • Chioma osifo
        August 11, 2020 / 2:53 pm

        Please can you clarify the measurement? I’m using peak milk cup and regular spoon to measure. Thanks so much