Scribd Logo
Upload

Welcome to Scribd!

  • 278 views

    Agege Bread Recipe - NYT Cooking

    Uploaded by

    Reyes Mitter
    This document provides a recipe for Agege bread, a sweet white bread from Nigeria. The recipe yields 8-10 servings and takes 1.5 hours to make, plus rising and cooling time. It uses a rich dough made from bread flour, sugar, milk powder, salt, eggs, and butter. The dough is shaped into a log and baked in a Pullman loaf pan. The finished bread is soft but dense with a nice crumb. It is traditionally served with obe ata (pounded yam) and eggs.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Agege Bread Recipe - NYT Cooking

    Uploaded by

    Reyes Mitter
    278 views1 page
    This document provides a recipe for Agege bread, a sweet white bread from Nigeria. The recipe yields 8-10 servings and takes 1.5 hours to make, plus rising and cooling time. It uses a rich dough made from bread flour, sugar, milk powder, salt, eggs, and butter. The dough is shaped into a log and baked in a Pullman loaf pan. The finished bread is soft but dense with a nice crumb. It is traditionally served with obe ata (pounded yam) and eggs.

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document provides a recipe for Agege bread, a sweet white bread from Nigeria. The recipe yields 8-10 servings and takes 1.5 hours to make, plus rising and cooling time. It uses a rich dough made from bread flour, sugar, milk powder, salt, eggs, and butter. The dough is shaped into a log and baked in a Pullman loaf pan. The finished bread is soft but dense with a nice crumb. It is traditionally served with obe ata (pounded yam) and eggs.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    278 views1 page

    Agege Bread Recipe - NYT Cooking

    Uploaded by

    Reyes Mitter
    This document provides a recipe for Agege bread, a sweet white bread from Nigeria. The recipe yields 8-10 servings and takes 1.5 hours to make, plus rising and cooling time. It uses a rich dough made from bread flour, sugar, milk powder, salt, eggs, and butter. The dough is shaped into a log and baked in a Pullman loaf pan. The finished bread is soft but dense with a nice crumb. It is traditionally served with obe ata (pounded yam) and eggs.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    What would you like to cook?

    Go

    Agege Bread
    YEWANDE KOMOLAFE

    YIELD 8 to 10 servings (Makes one 4-by-13-inch


    loaf)
    TIME 1 1/2 hours, plus rising and cooling

    Save to Recipe Box

    Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Prop
    Sylist: Paige Hicks.

    Agege bread is a soft but dense sweet white


    bread made from a rich, low-yeast dough. This
    dough will take its time to rise, but it can be
    prepared up to 1 day in advance and slow-
    proofed in the refrigerator, which will develop
    the dough’s flavor. This recipe fits a standard
    Pullman loaf pan, so it makes a lot. Serve the
    bread in nice thick slices alongside some obe
    ata and scrambled eggs, or butter and toast it to
    enjoy dunked into milk tea.

    Featured in: Yewande Komolafe’s 10 Essential


    Nigerian Recipes.

    Cooked 36 ratings

    INGREDIENTS

    1 tablespoon active dry yeast

    1 cup/240 milliliters warm water or whole


    milk (110 degrees)

    5 cups plus 4 tablespoons/715 grams


    bread flour, plus more for dusting the
    work surface

    ¾ cup plus 2 tablespoons/175 grams


    granulated sugar

    1 tablespoon milk powder

    1 tablespoon kosher salt

    2 large eggs, lightly beaten

    4 tablespoons/55 grams unsalted butter,


    softened, plus more for greasing the
    pan

    Add to Your Grocery List

    i Nutritional Information

    PREPARATION

    Step 1
    In the bowl of a stand mixer fitted with a
    dough hook, add the yeast, warm water or
    milk, 2 tablespoons flour and 1 tablespoon
    sugar. Let stand, undisturbed, until foamy, 8
    to 12 minutes.

    Step 2
    In a separate bowl, whisk together the
    remaining flour and sugar with the milk
    powder and salt. Once the yeast is foamy,
    add the eggs and the flour mixture. Stir with
    a wooden spoon just until a shaggy dough
    forms, then add the softened butter.

    Step 3
    With the mixer on medium-low, knead the
    mixture until it comes together into a stiff but
    stretchy dough, about 12 minutes. (At this
    point, the dough can be stored in a
    resealable plastic bag and slow-proofed in
    the refrigerator overnight. When ready to
    bake, remove from refrigerator and let sit to
    remove the chill, about 30 minutes.)

    Step 4
    Shape into a smooth ball, cover the bowl with
    plastic wrap and let stand until the dough
    doubles in size, 1 to 2 hours.

    Step 5
    Grease a standard 4-by-13-inch Pullman loaf
    pan and the inside of the lid with butter.

    Step 6
    Punch the dough down to deflate and turn
    out onto a lightly floured work surface. Shape
    the dough into a 10-by-12-inch rectangle and
    roll tightly into a 12-inch log. Transfer the
    dough, seam-side down, to the buttered loaf
    pan. Cover with a clean dish towel and allow
    the dough to rise again until it is just below
    the top edge of the pan, 1 to 2 1/2 hours,
    depending on the temperature of your
    kitchen.

    Step 7
    Heat the oven to 325 degrees. Slide on the
    lid and allow dough to continue rising for
    another 20 minutes. Resist the urge to peek
    at this point! The dough will have doubled in
    size and fill the pan, touching the lid. Any
    attempts to move the lid will deflate the
    dough, so trust the process.

    Step 8
    Transfer to the oven and bake the bread until
    it's set, about 30 minutes. Carefully slide off
    the lid and bake until the bread is just golden
    brown and sounds hollow when the surface is
    tapped, 15 to 20 minutes. An instant-read
    thermometer should read 190 degrees when
    inserted into the center of the loaf.

    Step 9
    Transfer to a wire rack, allowing the bread to
    cool slightly in the pan, about 20 minutes.
    Unmold and let the bread cool completely on
    the rack. Serve warm or toasted. (Baked
    bread can be frozen for up to 2 weeks.)

    Have you cooked this? Mark as Cooked

    COOKING NOTES

    Share your notes with other cooks or leave a


    private note.

    All 6 Most Helpful 3 Private 0

    Heidi 6 months ago


    This is a beautiful bread, great crumb
    and tasty. Just a bit too sweet for my
    taste. Next time I will cut sugar at least
    by half.
    5 This is helpful

    theoperadiva 5 months ago


    Lovely bread. I reduced the sugar to 100
    grams overall and it did not affect the
    texture one bit. I did read that the rise
    can go more quickly if you have a lower
    sugar content and sure enough, mine
    did. Just be sure to factor that into your
    timing. At 100 grams the flavor was akin
    to a burger bun level of sweetness, which
    I quite like for a serviceable sandwich
    bread. It was a very stiff dough so next
    time I might add a little extra milk at the
    start. But, a nice even crumb. A keeper!
    4 This is helpful

    Like this recipe?

    Save to Recipe Box

    TRY MORE RECIPES LIKE THIS

    Morning Bread Tartine’s Country


    Pudding Bread
    By Amanda Hesser By The New York
    Times

    1 hour 2 weeks (or 2 …

    Bread Pudding Excellent White


    Frittata Bread
    By Melissa Clark By Melissa Clark

    2 hours, plus … 4 hours 15 mi…

    MORE FROM YEWANDE


    KOMOLAFE’S 10 ESSENTIAL
    NIGERIAN RECIPES

    Jollof Rice Fish Pepper Soup


    By Yewande Komolafe By Yewande Komolafe

    1 1/2 hours 1 1/2 hours

    Beef Suya Braised Goat Leg


    By Yewande Komolafe in Obe Ata
    By Yewande Komolafe

    30 minutes, pl… 5 to 6 hours

    YOUR RECENTLY VIEWED


    EA SY

    Homemade Pita Stir-Fried Chicken


    Bread With Ketchup
    By David Tanis By Mark Bittman

    About 2 hours 20 minutes

    Grilled Lebanese Zahav’s Hummus


    Flatbread ‘Tehina’
    By Mark Bittman By Melissa Clark

    1 1/2 hours 30 minutes, plus …

    BRUSH UP ON THE BASICS WITH


    OUR COOKING GUIDES

    COOKING GUIDE COOKING GUIDE


    How to Stock a How to Grill
    Modern Pantry By Sam Sifton
    By Julia Moskin

    COOKING GUIDE COOKING GUIDE


    How to Drink How to Make
    Wine Fried Chicken
    By Eric Asimov By Sam Sifton

    Get Our Newsletter


    Get recipes, tips and NYT special offers delivered
    straight to your inbox. Opt out or contact us anytime.

    Add Your Email Sign Up

    ABOUT US

    NYT Cooking is a subscription service of The


    New York Times. It is a digital cookbook and
    cooking guide alike, available on all platforms,
    that helps home cooks of every level discover,
    save and organize the world’s best recipes,
    while also helping them become better, more
    competent cooks. Subscribe now for full access.

    LEARN MORE

    Our Cooks
    See Our Features
    FAQ
    Tools for Saving
    NYTimes.com/food

    Send Us Feedback

    SHOP

    Gift Subscription
    COOKBOOKS

    “The New Essentials of French Cooking”


    “Make-Your-Own Cookbook: Dinner”

    © The New York Times Company

    Terms of Service

    Privacy Policy

    You might also like