Nigeria Bread Recipe Making
Nigerian Agege bread is a popular type of Nigerian bread that is loved by many. This African bread can be eaten with Akara, moin moin, stew, on it's own even or while warm spread butter on top...oh la la..lol. This is the best Agege bread recipe.
I wasn't going to put a bread recipe on the blog just yet as I have a backlog of recipe requests that I've been working on. Ermmm... I can only do so much with two adorables under 3years and the youngest being less than 4months????. I'm not complaining because I love both motherhood and blogging???? Just saying that you bear with me if the recipes you requested are not on the blog just yet..we'll get there!
As I was writing before I digressed, I'm making this post now because on one of the food groups I belong there's been a 'thing' going on about Agege bread and it was obvious so many people wanted the recipe. As I have this tool it would be a sin if I don't share this knowledge with you my readers and them. So here I am giving you the recipe for soft, fluffy, stretchy, springy bread which Agege bread is known for.
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It's common knowledge that Agege bread contains additives like pottasium bromate and other chemicals to improve bread and these additives are not particularly healthy. So what I have done is to replace these chemicals with natural bread improvers such as tangzhong and milk (tried, tested and trusted). By now you're probably thinking enough of this story and chemistry just give us the recipe! Lol.. Well, I'll save the chemistry, here you go..
Mix flour in water and stir well so you don't have any lump. Cook on medium-low heat, stir consistently with a spoon or whisk to prevent the mixture from burning and sticking while you cook it.
The mixture will become thicker and thicker. Once you notice lines start to appear in the mixture for every stir you make with the spoon the tangzhong is ready or if you have a thermometer use it to check the temperature. Once it's 65degrees it's done.Remove it from heat.
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Pour this mixture into a bowl and cover with a cling film sticking onto the tangzhong. Leave to cool to room temperature.
In a different bowl put the water, 1 teaspoon of sugar and yeast and whisk. Leave the mixture for 5-10 minutes till the yeast foams.
Make a well in the center of the flour and add in the yeast mixture and milk mixture. Mix and knead until the dough comes together. Keep kneading until the dough is smooth.
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Note: The dough will be wet and sticky at first but when you knead and knead well it becomes elastic. Work that arm????
It should not be too sticky on the surface. I kneaded the dough for about 50 minutes by hand. Trust me you want the strongest person in your household for this task.
If you're fortunate to have a mixer , use the dough hook and knead with it or a food processor that has that function. This will take about 15-20 minutes. Rest the processor at intervals.
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When the dough is ready, 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 be from a circle (Window pane test).
Knead the dough into a ball shape. Grease a bowl with oil, place dough into the greased bowl and cover with a wet towel. Leave the dough till it's doubled in size. This takes about 50 minutes.
Punch down the dough and put onto a flat floured surface and divide into 5 portions. Knead into balls. Cover with cling film and let it rest for 10
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Shape and place each of the rolls into greased bread pan, cover with the wet towel and let them rise until double the size. This will take approximately another 50 minutes.
Bake bread in pre heated oven and bake at 180 degrees Centigrade (370F) for 30 minutes. Preheat for 5 minutes. After the 1st 15minutes baste the bread with egg for a shiny glaze. You can skip this part if you wish.
Unlike many homemade breads this bread remains soft and fluffy for days not just when it's out of the oven! Follow the measurements very carefully and follow the recipe and you can even open Agege bread bakery in your house..Your bread will be that 'mean'..lol.
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If you don't want to use milk , I will post another recipe that uses another 'ingredient' to still give you good result!
Nigerian Agege bread is a popular type of Nigerian bread that is loved by many. This African bread can be eaten with Akara, moin moin, stew, on it's own or while warm spread butter on top...oh la la ! This is the best Agege bread recipe.
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If you try this recipe, rate it and leave comment below. Don’t forget to use the share button below and also follow me on instagram@Sweet Milk Bread – Nothing whets the appetite like the aroma of a yeast bread baking in the oven. This white bread is soft, slightly chewy, milky and sweet.
Growing up, we lived a couple of blocks away from the bakery so we had access to fresh Bread almost every time, so when I lefthome a couple of years ago I began to crave for that sweet, soft and slightly chewy Bread that I grew up with.
I searched different grocery stores but I did not get exactly what I wanted. The only choice I had left was to start trying out recipes. I tried out a ton of Bread recipes both online and in books, and years after (yes you read right, years!) I was able to come up with this beautiful sweet milk bread recipe after a lot of trials, fails and now, success!
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You can make this Sweet white Bread with or without a mixer. However, in order to achieve a perfect result, you need to useBread Flourbecause it has a higher gluten content compared to the all-purpose Flour.Though I’ve used all-purpose flour a couple of times and it turned out good but I will favor the outcome of Bread flour over that all-purpose flour because the difference is clear.
The first thing to check is the capability of your machine. A large stand mixer will successfully handle about 7 to 8 cups of flour. However, if you have a smaller stand mixer, I will advise that you divide this recipe into two.
Another important fact is that there is a very high tendency for you to over-knead the dough while using a stand mixer. Therefore, I will advise you to start checking how the dough is doing after about five minutes from the time you started the kneading process.
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To use the stand mixer, simply add all the ingredients into the mixing bowl and start mixing together using the dough hook on low speed till a mass of dough is formed. Continue to process until the dough cleans up the sides of the dough.
If all your ingredients are correctly measured, you will have no need to add more liquid. However, if there’s a need to add more flour, feel free to do that (a little at a time) until you achieve a soft and elastic but not sticky dough.
This bread loaf can also be made with no stand mixer. You will need a clean table with a comfortable height and of course, some elbow strength! This hand kneading method should take about 10 minutes.
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Mix all the ingredients together in a large bowl, once everything is well combined, turn the dough to a lightly floured work surface and begin to knead until the dough is no longer sticky and it becomes soft, smooth and elastic.
Just like I stated for the machine method above, if you measure all your ingredients correctly, you will have no need to add more liquid. However, for the hand kneading method, you will need to add more flour – a little at a time as needed until you achieve a soft and elastic but not sticky dough.
Please note that you need to induce steam into the Oven by pouring water in a pan and placing it on the bottom rack of the oven. This will ensure that the bread bakes well and rises to its full potential before the crust is formed. It also helps to achieve that soft crust.
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This is not a quick bread method, but the wait time is well worth it, therefore, let the dough rest well. This rest period will allow the gluten to develop well. Don’t hasten or shorten the rest time and you will be rewarded with a perfectly soft and chewy sweet loaf of bread.
There are a whole lot of yeast types that you can use in bread making. However, I will be talking about the two main types that are common to the home
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