Pain Togolais (Togolese Breakfast Bread)
The Quirky Foodster Team
Ingredients
- Bread flour — 500 g (4 cups)
- Instant yeast — 7 g (2¼ tsp)
- Sugar — 20 g (1½ tbsp)
- Salt — 10 g (2 tsp)
- Water, lukewarm — 300 ml (1¼ cups)
- Vegetable oil — 15 ml (1 tbsp)
Method
- In a large bowl, whisk together flour, yeast, sugar, and salt.
- Gradually add warm water and oil, mixing until a shaggy dough forms.
- Turn out onto a floured surface and knead for 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1–1.5 hours until doubled in size.
- Punch down the dough and shape into 2 long baguette-style loaves or several smaller rolls. Place on a baking sheet, cover loosely, and let rise again for 30–40 minutes.
- Preheat oven to 220°C (425°F). Score the tops of the loaves diagonally with a sharp knife.
- Bake for 20–25 minutes until golden brown and the loaves sound hollow when tapped on the bottom (internal temperature at least 96°C/205°F). Cool on a wire rack for at least 15 minutes before slicing.
Introduction: Pain togolais reflects the country’s French colonial legacy — a crusty, slightly sweet baguette-style loaf sold fresh each morning from small neighbourhood bakeries.
Cultural Background: Pain togolais reflects the country’s French colonial legacy — a crusty, slightly sweet baguette-style loaf sold fresh each morning from small neighbourhood bakeries. It’s eaten plain, dipped in coffee or hot chocolate, or split and filled with fried egg or avocado for a filling breakfast.
Tips: A shallow pan of water placed in the bottom of the oven during baking creates steam that helps develop a crisp, crackly crust similar to that found in Togolese bakeries.
Variations: A touch more sugar in the dough gives a sweeter loaf favoured by some households for breakfast; a plainer, less sweet version is common for savoury sandwiches.
Storage: Store at room temperature in a paper bag for up to 2 days for best crust texture; freeze whole or sliced for up to 2 months.
Reheating: Refresh in a 180°C (350°F) oven for 5–8 minutes to restore crustiness.
FAQs:
Q: Why is my bread dense instead of light?
A: Under-proofing is the most common cause — make sure the dough fully doubles at both rising stages before shaping and baking.
Q: Is pain togolais the same as a French baguette?
A: It’s inspired by French colonial bread traditions but is often slightly sweeter and softer than a classic French baguette.
Q: Can I make this bread by hand without a stand mixer?
A: Yes, this recipe is written for hand-kneading and does not require any special equipment.
- Bread flour — 500 g (4 cups)
- Instant yeast — 7 g (2¼ tsp)
- Sugar — 20 g (1½ tbsp)
- Salt — 10 g (2 tsp)
- Water, lukewarm — 300 ml (1¼ cups)
- Vegetable oil — 15 ml (1 tbsp)
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