Agege Bread SECRET RECIPE EXPOSED for soft, fluffy, stretchy, springy bread Agege bread – Nigerian Food

Published on September 27, 2015 by

tolavilleblog: “A dictionary defines bread as, “A staple food made from flour or meal mixed with other dry and liquid ingredients, usually combined with a leavening agent, and kneaded, shaped into loaves, and baked”. By way of identification, Agege bread is a ‘regular white bread’, baked from flour, margarine (often baking fat), sugar, yeast, and little water. It is known for its softness; it is ‘yeasty’; has hard outer brownish layer and white soft inner part that ‘draws’.
Ingredient
– 4 cups bread flour
– 2 table spoon dried yeast
– 2 table spoon salt
– 4 table spoon sugar
– warm water
How to prepare
Mix all the dry ingredients in a large mixing bowl. Start to add the warm water a little at a time, mixing with your hand as you go along. You want to form a soft and stretchy dough that isn’t too sticky. you can use roughly a third to half a glass of water.
Knead the dough on a lightly floured surface for a few minutes until smooth then place back in the bowl and cover with a damp napkin. Leave to rise for about an hour.
Knead the dough lightly and place in a loaf tin (lined with greaseproof paper, if possible).
Bake in a pre-heated oven, 225c, for 40-45 minutes.
When done, leave to cool . Or tear at it immediately if you really can’t wait (to which I must add: I take no responsibility for burnt fingers).

Some say Agege bread goes very well with stews, beans pottage, talk less of margarine, and a good dip into a mug of beverage like tea or cocoa. *yummy* but i love it with my Agoyin beans”

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“This video will show you the hidden secret of Nigerian popular bread- Agege bread. A Nigerian food that is loved by many. The secret of this thick Nigerian Agege bread eaten with Ewa agooyin is not known to many people as it s contains dangerous additives such as EDC, Potassium bromate and many others. In this video, I will show you an alternative Agege bread improver called- ASCORBIC ACID ( Vitamin C). I am sure you have vitamic C at home somewhere. It’s good in making this bread serving as a natural bread improver.”