Breads
Ghanaian Sugar Bread (Tea Bread)
The Quirky Foodster Team
Ingredients
- 500 g (4 cups) bread flour
- 80 g (1/3 cup) sugar
- 7 g (2 1/4 tsp) instant yeast
- 1 tsp salt
- 60 g (1/4 cup) butter, softened
- 250 ml (1 cup) warm milk
- 1 egg
- 1 egg, beaten, for glazing
Method
- Combine the flour, sugar, yeast and salt in a large bowl.
- Add the softened butter, warm milk and egg, and mix until a dough forms.
- Knead for 10 minutes until smooth and elastic, then cover and let rise for 1 hour until doubled.
- Punch down the dough, shape into a loaf, and place in a greased loaf tin. Cover and let rise for a further 45 minutes.
- Brush the top with beaten egg and bake at 180°C (350°F) for 30-35 minutes until golden brown and hollow-sounding when tapped.
- Cool on a wire rack before slicing.
Introduction: Sugar bread is a soft, mildly sweet white loaf sold by bakeries and bread vendors across Ghana, often eaten for breakfast with butter or alongside a cup of tea.
Cultural Background: Sugar bread is a soft, mildly sweet white loaf sold by bakeries and bread vendors across Ghana, often eaten for breakfast with butter or alongside a cup of tea. Its pillowy crumb and light sweetness have made it a household staple nationwide.
Tips: A warm, draft-free spot speeds up rising; the dough is ready when a poked finger leaves an indent that slowly springs back.
Variations: Add raisins or a swirl of cinnamon sugar through the dough for a festive variation.
Storage: Store in an airtight bag at room temperature for up to 4 days.
Reheating: Toast slices lightly or warm briefly in the oven before serving.
Nutrition: Calories: 240 kcal, Protein: 6 g, Carbs: 40 g, Fat: 6 g, Fibre: 2 g
FAQs:
Q: Why is my bread dense instead of fluffy?
A: This usually means the dough was under-proofed; ensure it doubles fully at each rising stage.
Q: Can I make this bread without eggs?
A: Yes, though the crumb will be slightly less rich; replace with a splash of extra milk.
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