Nigerian style bread is very soft, that bread that’s soft, light and a bit elastic you can squeeze a whole loaf into the palm of your hand and it goes so well with margarine. If you like Nigerian agege bread, you’ll love this. It’s that soft bread that makes you eat so much without realizing it. Easy to bake and great because sugar/honey is controlled by you. I added just 2 spoons of sugar to this bread made with 4 cups flour.
INGREDIENTS FOR NIGERIAN STYLE BREAD:
1 Sachet yeast (2 and /1/4 teaspoon)
4 cups plain flour
4 tablespoons warm water
2 cups warm milk
2 tablespoons margarine
2 tablespoons sugar
1 teaspoon salt
1 tablespoon Olive oil
egg and milk for glazing (brushing/egg wash)
BREAD BAKING PROCEDURE:
Mix the yeast with warm water and leave for about 10 minutes or until it looks foamy.
Melt margarine and add to milk (warm the milk too but not hot. Don’t use cold)
Add the yeast mixture, margarine and milk, the salt, and 2 cups of flour to a food processor. If you are making the dough manually, add the ingredients to a large bowl, and get ready to mix and knead. With the food processor, it’s much easier and quicker.
Turn the food processor button to a minimum until all the ingredients mix and combine very well. If manually, mix with a whisk, our hands or wooden spoon until combined.
After everything is mixed, gradually pour in 1 cup of flour again while the machine is running.
Let the machine rest a bit. Then, add the remaining 1 cup flour gradually until dough becomes to combine like into a ball kind of and to come out clean from the sides of the food processor. If you are doing manually, continue to sprinkle and knead until it’s no longer sticky but smooth, a bit soft, and not sticking to the hands but coming off clean. At this time, the dough should be soft, silky, and elastic. If kneading manually, continue to knead for about 10 minutes or more sef. If at this point your dough is still sticky, continue to sprinkle flour and knead until soft and silky.
Roll into a ball and put in a bowl, pour some olive oil on the dough and the sides of the bowl
Leave to rise in a cupboard or airtight dark area (Can be kept in the oven but don’t turn it on at this time). 5 hours later, the dough would have risen very well or doubled in size.
Press the risen dough down to deflate and form it into the shape of your baking pan and bake in a preheated oven. This baked for 15 minutes. Because of my oven type, I baked for 10 minutes, turned off the heat and the bottom, and lit the upper gas for 5 more minutes to brown the top of the bread That’s it.
My Nigerian style soft and delicious bread. Well baked.
These ingredients produced 2 loaves of bread.
Enjoy!
Mixing the yeast with warm water
Melted margarine in warm milk
Ingredients in the food processor
Adding flour to liquid ingredients in the food processor
Adding more flour while mixing/kneading
Taking the dough out, it comes out clean not even sticking to my fingers
See how clean machine looks after taking out the dough, not sticky, not floury
Kneaded on this again for about a minute without even sprinkling flour on the board and there is nothing sticky.
Pouring olive oil on the dough and sides of the bowl before keeping away for 6 hours
Size doubled after staying in the oven for 6 hours
Mixing half a teaspoon of milk to one egg for brushing (glazing. egg wash)
Brushing on the egg lightly before putting in the oven
Baked Nigerian bread
Agege bread lovers will enjoy this fresh from the oven.
Nigerian style well baked bread fresh from the oven
Thanks dear, this is irresistible. Will try it out tomorrow and give you feedback.