Agege bread, Nigerian agege bread, Agege bread loaf,

Agege Bread (Nigerian Agege Bread)

Agege bread is very popular in Nigeria, it’s a Nigerian style of sandwiches 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

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4.8 from 5 votes
Agege bread, Nigerian agege bread, Agege bread loaf,
Agege Bread (Nigerian Agege Bread)
Prep Time
20 mins
Cook Time
30 mins
Total Time
55 mins
 
Course: Breakfast
Keyword: Nigerian Agege bread
Servings: 2 Loaves
Ingredients
  • 41/4 Cups Flour (plus more for dusting)
  • 2 1/4 Teaspoons Yeast (1 packet)
  • 1/4 Cup Sugar
  • 1/2 Cup Water
  • 1 1/2 Cup Whole milk
  • 2 Tablespoons Butter
  • 1 Large Egg
  • 1 Tablespoon Salt
  • 1/2 Teaspoon Ascorbic acid (Vitamin C)
Instructions
  1. 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.

    Agege bread, Nigerian agege bread, Agege bread loaf,
  2. Sift flour in a large bowl, add sugar, salt, and vitamin c and mix.

    Agege bread, Nigerian agege bread, Agege bread loaf,
  3. In a small bowl, melt butter beat egg into it, add milk and whisk together.

  4. 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.

  5. 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.

  6. 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.

    Agege bread, Nigerian agege bread, Agege bread loaf,
  7. Grease the baking pan and set aside. Bring the dough out.

    Agege bread, Nigerian agege bread, Agege bread loaf,
  8. Deflate the dough and place on a floured surface knead the dough for about 5 minutes.

  9. Cut into two and form each dough into a loaf shape and place in the greased baking pan.

    Agege bread, Nigerian agege bread, Agege bread loaf,
  10. Brush melted butter on the dough and cover with clean kitchen towel and place in a warm place to rise the second time for about 1 hour.

  11. 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.

    Agege bread, Nigerian agege bread, Agege bread loaf,
  12. Bring the bread out and brush melted butter and keep warm. 

    Agege bread, Nigerian agege bread, Agege bread loaf,
  13. Enjoy.

    Agege bread, Nigerian agege bread, Agege bread loaf,
  14. Serve with mashed beans. Enjoy.

    Agege bread, Nigerian agege bread, Agege bread loaf,
Recipe Notes

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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19 thoughts on “Agege Bread (Nigerian Agege Bread)”

  1. 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.

    1. 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.

  2. 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?

    1. 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.

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