Agege Bread (Nigerian Soft Sweet Loaf)
In short: A tight-crumbed, slightly sweet loaf kneaded long and baked until golden, the soft bread Nigerians eat with akara, eggs or tea. It takes about 1 h 5 min in total and makes 10 servings.
- Prep
- 30 min
- Cook
- 35 min
- Resting
- 1 h 50 min
- Total
- 1 h 5 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 240 kcal
Agege bread takes its name from Agege, a district of Lagos. It is a soft, slightly sweet loaf with a tight crumb and a thin golden crust, much denser than an everyday sandwich loaf. Nigerians eat it with akara, moi moi, fried eggs, ewa agoyin or just butter and tea. A long knead is what gives the loaf its signature chewy-soft texture.
Instructions
- Mix the flour, sugar, yeast, salt and milk powder in a large bowl. Add the warm water and stir to a shaggy dough.
- Add the butter and knead for 12 to 15 minutes by hand, or 8 to 10 minutes in a stand mixer on medium-low, until the dough is smooth, firm and elastic and a small piece stretches thin without tearing.
- Shape into a ball, place in an oiled bowl, cover and let it rise in a warm spot for about 1 hour, until doubled.
- Grease a 23 x 13 cm (9 x 5 inch) loaf pan. Press the dough into a rectangle, roll it up tightly into a log and place it seam-side down in the pan.
- Cover and let it rise for 40 to 50 minutes, until the dough crowns about 2.5 cm (1 inch) above the rim. Heat the oven to 190°C (375°F) in the meantime.
- Slash the top once lengthwise with a sharp blade and brush with the milk. Bake for 35 minutes, until deep golden and hollow-sounding when tapped (93°C / 200°F inside).
- Cool in the pan for 5 minutes, then turn out onto a rack and cool for at least 30 minutes before slicing.
Tips
- Do not cut the knead short. The long knead gives the tight, chewy-soft crumb that sets Agege bread apart from fluffy sandwich bread.
- Wrap the cooled loaf in a clean towel to keep the crust soft, and slice it thick. It also makes excellent toast the next day.
Questions and answers
What makes Agege bread different from regular white bread?
It has a denser, tighter crumb and a slightly sweet flavor, because the dough is firm and kneaded for a long time. The crust is thin and soft rather than crisp.
What is Agege bread eaten with?
Common partners are akara, moi moi, ewa agoyin, fried eggs, butter and tea. It is also good with stew or sliced as toast.
How should I store Agege bread?
Wrap it and keep it at room temperature for up to 3 days, or slice and freeze for 2 months. Refresh slices in a 160°C (325°F) oven for 8 minutes.
How long does it take to make Agege Bread (Nigerian Soft Sweet Loaf)?
About 1 h 5 min in total: 30 min of preparation and 35 min of cooking.
How many calories are in Agege Bread (Nigerian Soft Sweet Loaf)?
About 240 kcal per serving, with 7 g of protein, 44 g of carbohydrates and 4 g of fat. These values are estimates.
Nutrition per serving
| Calories | 240 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 44 g |
| Fat | 4 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Sodium | 400 mg |
Estimated values, calculated from the ingredients.
