Sharing is caring. share on social media nigerian Agege boodle is a popular type of nigerian bread that is loved by many. This african bread can be eaten with Akara, moin moin, fret, on it ‘s own even or while warm spread butter on top … ohio lanthanum la..lol. This is the best Agege boodle recipe .
Three loaves of Agege bread of tray
I was n’t going to put a bread recipe on the blog equitable so far as I have a reserve of recipe requests that I ‘ve been working on. Ermmm … I can only do sol a lot 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 !

AGEGE BREAD RECIPE ( AFRICAN BREAD)

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 do n’t share this cognition with you my readers and them. so here I am giving you the recipe for balmy, downy, stretchable, springy bread which Agege boodle is known for.

It ‘s common cognition that Agege bread contains additives like pottasium bromate and early chemicals to improve boodle and these additives are not particularly healthy. So what I have done is to replace these chemicals with natural boodle improvers such as tangzhong and milk ( sample, tested and trusted ). By now you ‘re credibly thinking enough of this history and chemistry good give us the recipe ! Lol.. Well, I ‘ll save the chemistry, here you go..
Agege bread picture

INGREDIENTS

550g ( 3.6cups ) strong bread flour
3 and ⅛ teaspoon ( 8.8g ) active voice dry yeast
1 and ⅛ teaspoon ( 6.4g ) salt
4 tablespoon sunflower vegetable oil
70g ( ⅓ cup ) boodle
150ml milk
80ml halfhearted water
200g tangzhong ( Find below how to make tangzhong )
How to make tangzhong:
50g ( ⅓ cup ) bread flour
250ml ( 1 cup ) water
Mix flour in water system and stir well so you do n’t have any swelling. Cook on medium-low inflame, stir systematically with a smooch or whisk to prevent the concoction from burning and sticking while you cook it .
The mixture will become thick and thick. Once you notice lines start to appear in the assortment for every stimulate 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 .
Pour this mix into a bowl and cover with a cling movie sticking onto the tangzhong. Leave to cool to room temperature .

HOW TO MAKE AGEGE BREAD (NIGERIAN BREAD)

In a mix bowl mix the flour, strategic arms limitation talks and sugar .
In a unlike stadium put the body of water, 1 teaspoon of sugar and yeast and whisk. Leave the assortment for 5-10 minutes till the yeast foam .
Activated yeastActivated yeast
In another bowling ball, whisk together the milk, tangzhong ( all ) and sunflower oil .
Make a well in the center of the flour and add in the yeast concoction and milk mix. Mix and knead until the boodle comes together. Keep kneading until the boodle is smooth .
note : The dough will be wet and muggy at first base but when you knead and knead well it becomes rubber band. work that sleeve ? ? ? ?
It should not be excessively gluey on the surface. I kneaded the dough for about 50 minutes by hand. Trust me you want the strongest person in your family for this tax .
If you ‘re fortunate to have a mixer, use the boodle hook and massage with it or a food processor that has that function. This will take about 15-20 minutes. Rest the processor at intervals .
You need a flour surface because the boodle will be wet and awkward at first .
When the dough is ready, you should be able to take a man of it and stretch it to a identical dilute membrane before it breaks and the break should be from a circle ( Window paneling screen ) .

FIRST PROOFING AGEGE BREAD

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

minutes.

form and locate 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 .

image
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 bright glaze. You can skip this region if you wish .
Check the pictures below, the bum on the right was n’t basted .

That ‘s the boodle done. The search, the smell, the texture and taste is decidedly Agege boodle like !

Take boodle out of the pan and put on a cooling rack to cool .

Unlike many homemade breads this boodle remains indulgent and downy for days not merely when it ‘s out of the oven ! Follow the measurements very carefully and follow the recipe and you can flush open Agege bread bakery in your house..Your bread will be that ‘mean’..lol .

imageThe one on the right is not basted. Best Agege bread recipeThe one on the right is not basted.

For the top crust lovers.. Agege breadFor the top crust lovers..
I squeezed so the peak crust can break and you can see clearly the top crust texture

Demonstrating the springDemonstrating the spring

If you do n’t want to use milk, I will post another recipe that uses another ‘ingredient ‘ to still give you good consequence !

MORE RECIPES ON THE BLOG

Meat Pie
Puff Puff
Jollof rice
Egusi Soup

Agege bread picture
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Agege Bread – Homemade African Bread

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.

Prep Time

1

hr

30

mins

Cook Time

35

mins

Servings:

4

Calories:

Author:

K’s Cuisine

Equipment

  • oven

Ingredients

  • 550 deoxyguanosine monophosphate potent Bread Flour
  • 70 gigabyte boodle
  • 8.8 gigabyte active dry yeast
  • 1.25 teaspoon salt
  • 4 tablespoon oil
  • 150 milliliter milk
  • 80 milliliter water
  • 200 g Tangzhong

For Tangzhong

  • 50 thousand Bread Flour
  • 250 milliliter water

Instructions

HOW TO MAKE TANGZHONG

  • 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 65 degrees it’s done. Remove it from heat.

  • Pour this mixture into a bowl and cover with a cling film sticking onto the tangzhong. Leave to cool to room temperature.

HOW TO MAKE AGEGE BREAD

  • In a mixing bowl mix the flour, salt and sugar.

  • 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.

  • In another bowl, whisk in concert the milk, tangzhong ( all ) and sunflower anoint. Make a well in the center of the flour and add in the yeast mixture and milk mix. Mix and knead until the dough comes together. Keep kneading until the boodle is politic. notice : The boodle will be wet and awkward at first but when you knead and knead well it becomes rubber band .
  • 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 minutes.

  • 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 glazed sugarcoat. You can skip this partially if you wish. That ’ s the boodle done. The look, the smell, the texture and taste is decidedly Agege bread like ! Take bread out of the pan and put on a cooling rack to cool .

Notes

Important notes in the post. Do read if you haven’t already.

Don ’ t want to miss a thing ? sunscribe to the blog for free weekly recipes in your e-mail. besides follow K ’ s cuisine on instagram and subscribe to my youtube  channel .
If you try this recipe, rate it and leave remark below. Don ’ thymine forget to use the share button below and besides follow me on instagram @ kscuisine
This post was first published February 27, 2014. Republished with few raw pictures January 2020 .

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