Agege Bread

Name: Agege Bread
Yield: 13
Cuisine: Nigeria
Ingredients: Bread flour — 625 g (1 lb 6 oz); Active dry yeast — 2 tsp; Sugar — 65 g (2.25 oz); Warm milk — 480 ml (16 fl oz); Butter, softened — 60 g (2 oz); Salt — 2 tsp

The Quirky Foodster Team

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Servings

Ingredients

Bread flour — 625 g (1 lb 6 oz)
Active dry yeast — 2 tsp
Sugar — 65 g (2.25 oz)
Warm milk — 480 ml (16 fl oz)
Butter, softened — 60 g (2 oz)
Salt — 2 tsp

Method

Dissolve the yeast and sugar in the warm milk and let sit for 10 minutes until foamy.
Combine the flour and salt in a large bowl, then add the yeast mixture and softened butter.
Knead for 12–15 minutes until very smooth and elastic — this bread benefits from extended kneading.
Cover and let rise in a warm place for 1.5 hours, or until doubled.
Punch down and shape into a loaf, placing it in a greased loaf tin.
Let rise for a further 40 minutes.
Preheat the oven to 180°C (350°F) and bake for 35–40 minutes until golden and hollow-sounding when tapped.

Introduction: A soft, dense, sweet white bread with a distinctive springy texture, one of Nigeria's most iconic and beloved everyday breads.

Cultural Background: Named after the Agege area of Lagos where it was first popularised, this bread has become a nationwide staple, its dense, springy crumb and slight sweetness making it a favourite for sandwiches and simply eaten on its own.

Tips: Extended kneading is key to Agege bread's distinctively dense, springy, slightly chewy crumb. Let the loaf cool fully before slicing for the cleanest cuts.

Variations: Shape into individual rolls for smaller portions. Add a touch more sugar for a sweeter version, as some bakeries prepare it.

Storage: Store at room temperature wrapped in a bag for up to 3 days.

Reheating: Toast slices as needed; the loaf itself is not otherwise reheated.

FAQs:

Q: Why does Agege bread have such a dense texture?

A: Extended, thorough kneading develops the gluten fully, giving the bread its characteristic dense, springy crumb.

Q: Where does Agege bread come from?

A: It's named after the Agege area of Lagos, where it was first popularised before spreading nationwide.