Agege Bread Recipes
AGEGE BREAD
Agege bread is a soft but dense sweet white bread made from a rich, low-yeast dough. This dough will take its time to rise, but it can be prepared up to 1 day in advance and slow-proofed in the refrigerator, which will develop the dough's flavor. This recipe fits a standard Pullman loaf pan, so it makes a lot. Serve the bread in nice thick slices alongside some obe ata and scrambled eggs, or butter and toast it to enjoy dunked into milk tea.
Provided by Yewande Komolafe
Categories breakfast, dinner, lunch, snack, breads, side dish
Time 1h30m
Yield 8 to 10 servings (Makes one 4-by-13-inch loaf)
Number Of Ingredients 8
Steps:
- In the bowl of a stand mixer fitted with a dough hook, add the yeast, warm water or milk, 2 tablespoons flour and 1 tablespoon sugar. Let stand, undisturbed, until foamy, 8 to 12 minutes.
- In a separate bowl, whisk together the remaining flour and sugar with the milk powder and salt. Once the yeast is foamy, add the eggs and the flour mixture. Stir with a wooden spoon just until a shaggy dough forms, then add the softened butter.
- With the mixer on medium-low, knead the mixture until it comes together into a stiff but stretchy dough, about 12 minutes. (At this point, the dough can be stored in a resealable plastic bag and slow-proofed in the refrigerator overnight. When ready to bake, remove from refrigerator and let sit to remove the chill, about 30 minutes.)
- Shape into a smooth ball, cover the bowl with plastic wrap and let stand until the dough doubles in size, 1 to 2 hours.
- Grease a standard 4-by-13-inch Pullman loaf pan and the inside of the lid with butter.
- Punch the dough down to deflate and turn out onto a lightly floured work surface. Shape the dough into a 10-by-12-inch rectangle and roll tightly into a 12-inch log. Transfer the dough, seam-side down, to the buttered loaf pan. Cover with a clean dish towel and allow the dough to rise again until it is just below the top edge of the pan, 1 to 2 1/2 hours, depending on the temperature of your kitchen.
- Heat the oven to 325 degrees. Slide on the lid and allow dough to continue rising for another 20 minutes. Resist the urge to peek at this point! The dough will have doubled in size and fill the pan, touching the lid. Any attempts to move the lid will deflate the dough, so trust the process.
- Transfer to the oven and bake the bread until it's set, about 30 minutes. Carefully slide off the lid and bake until the bread is just golden brown and sounds hollow when the surface is tapped, 15 to 20 minutes. An instant-read thermometer should read 190 degrees when inserted into the center of the loaf.
- Transfer to a wire rack, allowing the bread to cool slightly in the pan, about 20 minutes. Unmold and let the bread cool completely on the rack. Serve warm or toasted. (Baked bread can be frozen for up to 2 weeks.)
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- 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.
- 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.
- 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).
- After 1 hour, punch down on the risen dough and transfer to the work surface. Divide the dough into small rough balls.
- 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.
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