Agege bread (How to make soft - stretchy Nigerian bread)
Nigerian Food Recipes TV |
Nigerian Food Recipes TV |
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 1 Nigerian Bread
  • 3 to
  • 4 days
  • 9 by 4 inch loaf or
  • 3 by 4 inch (like mine)
  • 370 gr Bread Flour
  • 30 gr Bread Flour
  • 50 gr Sugar
  • 1 teaspoon Salt
  • 7 gr instant dry Yeast
  • 1/2 teaspoon
  • 140 ml lukewarm Water
  • 50 gr Butter, at room temperature
  • 100 gr Bread Flour
  • 100 ml boiling water
  • 2 bowls
  • 2 heaping tablespoonful in
  • 140 ml water used in the recipe
  • 4 to
  • 5 tablespoonful in
  • 130 ml water
  • 12 hours before use, but I always get the same results if I use it after
  • 1. Sift the bread flour into a wide bowl
  • 2. Now, make a well in the center of the bowl and pour in the prepared scalded flour and gradually add the lukewarm water
  • 3. Then transfer the sticky dough, onto a lightly floured table
  • 4. Now, knead the butter into the dough for another
  • 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
  • 6. After
  • 3 for the loaf pan and
  • 1 for my daughter to practice with
  • 7. Now shape each of the balls into a long roll and place in the greased pan
  • 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.
  • 9. Preheat the oven for 5 minutes at 180ºC
  • 10. Finally brush the risen bread with egg wash(raw egg

Instructions

Comments

Log in or Register to write a comment.