Agege bread is very popular in Nigeria, it’s a Nigerian style of sandwich bread. I would say it is a staple of most homes. Some people always target most Agege bread hawkers coming out of the bakery to buy it fresh from the oven. You can eat Agege bread with anything edible, just name it, is it groundnut, sardines, beans, tea, stew, fried or boiled egg, soup, or just by itself? Now, you don’t need to wait for bread sellers or go to the bakery yourself. Get into the kitchen and prepare yourself the famous Agege bread.
If you need to convert the measuring cups use US Cups conversion
You might want to try;
- 4 1/2-5 Cups Bread Flour/All- purpose flour (plus more for dusting)
- 2 1/4 Teaspoons Active Yeast (1 packet)
- 1/4 Cup Sugar
- 1/2 Cup Water
- 1 1/2 Cup Whole milk
- 2 Tablespoons Butter
- 1 Large Egg
- 1 Teaspoon Salt
- 1/2 Teaspoon Ascorbic acid (Vitamin C)
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Proof yeast: In a small bowl, dissolve yeast in warm water, sprinkle a little sugar over it, and set aside for about 5 minutes or until it foams. If you're using instant yeast you don't need to proof the yeast, just add it to the flour directly.
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Sift flour in a large bowl, add sugar, salt, and vitamin c, and mix.
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In a small bowl, melt butter beat egg into it, add milk and whisk together.
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Mix wet ingredients with dry ingredients; mix flour, yeast, and egg mixture to make a soft dough. You can use a stand mixer or an electric hand mixer for the process. Sprinkle more flour if you need to because the humidity in your kitchen will determine if you need to add more or less. Start adding flour from 4.5 cups of flour then add more as you continue.
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If you're using a mixer after you've with dough mixing, transfer the dough onto a floured surface and knead until the dough smoothes and elastic. Or just mix until dough is stretchy and elastic; that's the key to making bread. As a matter of fact, if you don't use egg and milk and knead the dough very well you would get a very good end result.
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Grease a bowl and place the dough in it. Cover and put in a warm place to rise until it doubled. About 1- 1.5 hours.
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Grease the baking pan and set it aside. Bring the dough out.
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Deflate the dough and place on a floured surface knead the dough for about 5 minutes.
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Cut into two and form each dough into a loaf shape and place in the greased baking pan.
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Brush melted butter on the dough and cover with a clean kitchen towel and place in a warm place to rise the second time for about 1 hour.
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Preheat the oven to 350 degrees F for about 10 - 15 minutes. Place the dough into the oven and bake for about 25 -30 minutes.
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Bring the bread out and brush melted butter and keep warm.
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Enjoy.
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Serve with mashed beans. Enjoy.
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You can also enjoy it with stew or your favorite side dish.
Tip: I usually warm my oven for a few minutes ahead and place the dough in it to make it rise faster.
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Nice I’m trying ur recipe now
love the recipe can not wait to try it out
love the recipe can not wait to try it out
Very straight forward recipe I will try and give you a feedback thanks so much
Adapted this to be used with bread machine and it came out perfectly! The secret is Evaporated milk and Organic egg.
Great! Thank you for the tips.
Pls the vitamin c is it the ones we buy from pharmacy
Yes.
Hi,
thank you for the recipe. How many people would this recipe roughly serve?
is it 2 big loaves or two small loaves
I used 9×5 loaf pans.
please why can’t instant yeast be proof.
my reason I bought instant yeast and I didn’t proof it but my bread didn’t rise. I want know where I made mistake
Hi Cynthia,
The reason is that it is going to lose it’s fast-rising ability if you proof it.
Perhaps the yeast is expired/dead.
which of vitamin c is it the one they are selling at chemist
Hello Tunmise,
Yes.
Can the milk and egg be omitted completely. Also can you proof it for 2hours straight?rather than breaking after 1hr and kneading?
Hello Anonymous,
No, you can’t omit egg and milk in the recipe.
Please, check the at the attached link you can replace the milk with water. https://aliyahsrecipesandtips.com/white-sandwich-bread/
Also, you can’t do it at once, one is required before you shape the dough and the second on after you shape the dough.
Hello 👋🏽
Please I would like to know what size of loaf pans you used for the bread
Hi,
In this recipe, I used 8×4 but you can as well use 9×5 loaf pan.
Thanks
Hello and thanks for the recipe. I want to try this sometime. Does it freeze well for later use?
Hello Enrica,
Yes, it freezes well. You can slice (if you desire) and wrap in a plastic wrap tightly followed by aluminum foil or freezer paper then freeze. You don’t want freezer air to penetrate.
Bring it out and leave in a refrigerator a night before the day you’ll eat it because you want it to be room temperature.
Unwrap when you’re ready and reheat in the oven and enjoy it immediately.
Do you have a book on recipes and tips, I will like to have it. Please reply to anelehben@gmail.com call/WhatsApp 08033121067
Thank you, Chief. I do not have it at the moment.
I also reply to your email.
Hello! Thank you for posting your recipe. I tried it but found that the 1 tablespoon of salt made the bread too salty! Was it meant to be tbsp or tsp?
Thanks!
Hello Susan,
I’m so sorry and thank you for catching the error it was supposed to be 1 teaspoon. I’ve edited it to reflect the correct measurement.
I tried your recipe and it was fine. The only problem encountered was little rise of the dough.
Augustine
Hi Augustine,
Thank you for your feedback.
About the little rise, did your yeast proof and did you place the dough in a warm place to rise for the time stated?.
What kind of flour did you use. What kind of yeast?
All purpose, unbleached or bleached, strong flour, strong white bread flour? Instant or active yeast?
Hi Whitney,
Bread flour/all-purpose is suitable for it. I used active yeast reason for the yeast proofing. If you’re using instant yeast you don’t need to proof it.
Thank you! I spend a lot of money buying from the store, hopefully this will save me a bunch!
You’re welcome!
nice I’m trying your recipe now
Hello Charles,
Hope you would share your feedback. Thanks!
thanks for the recipe. I tried it and it came out good.
Hello Mer,
I’m glad it came out good! Thanks for your feedback.
Pls help me with measurements convert
Like (Oz,cup) to kilo and grams
have tried on internet but not getting it.
The bread I tried baking the outcome was wrong. Please help as I love your bakings.
Thanks.
Hi Ade,
Below is the link to use for conversion.
https://aliyahsrecipesandtips.com/us-cups-to-grams-and-ounces-for-common-ingredients/
What’s the purpose of Vitamin C for this recipe?
Hi Sheri,
It is used as a bread improver…let me just say it helps to trap the bubbles inside the bread.
When you open up an Agege bread you will notice like bubbles or holes… that’s what it helps with.
Thanks for stopping by.
It came out great!
Thanks for sharing Aliyah!
Awesome! Thank you for your feedback. I’m glad it came out great.
Where do I buy this vitamin c.
Any store where you can find supplements.
Pls can you teach me how to bake bread , I need your contact
You’re actually commenting on one of my bread recipes. You can use the search box for more recipes.
You can contact me @ aliyahrecipesandtips@gmail.com
Thank you for stopping by.
I have a question, can the egg be omitted from the recipe due to allergy and replaced with milk? Will that affect the end product?
Hi Olutoyin,
Yes, you can omit the egg and use the tangzhong method.
To make Tangzhong method, mix about 2/3 cup of water and 1/4 of bread/all-purpose flour.
Make sure there’s no lump and cook over medium heat until it thickness.
Pour into a bowl and cover with a plastic wrap/ cling film because you don’t want any skin on tangzhong and allow it to cool.
Then you can use it when it cools down.
Thanks for the question I will make a bread recipe for it and share.
Please, let me know if you have any question. Thank you.
You should use bread flour.
Thank you for the suggestion, I would try it with the bread flour and see how it turns out and make another post about it.
Thanks for stopping by.
I don’t have a bread pan. Can I use baking tin as a replacement?
Yes, just follow the recipe and use the baking pan you have for the baking.
Good luck.
I love Agege bread, but i have miss it, will try it out at home. Thank you
I love Agege Bread,… very sweet & soft….. Yummm , Thanks
You’re welcome.