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Agege bread has evolved from humble origins in the Lagos suburb of Agege, becoming a symbol of comfort and nostalgia for many. This known bread has won a nation’s hearts and taste buds with its soft, pillowy texture and slightly sweet flavor.
What Does Agege Bread Mean?
Agege Bread is a popular type of bread in Nigeria, particularly associated with the Lagos suburb of Agege. Its soft, fluffy texture and slightly sweet taste characterize it, making it a beloved staple in Nigerian cuisine. Typically, it is oval-shaped and is enjoyed in various ways, from sandwiches to street snacks.
Is Agege Bread Jamaican?
No, the bread is not Jamaican; it is Nigerian. The name “Agege” refers to a suburb in Lagos, Nigeria, where this type of bread gained immense popularity. It has become an iconic part of Nigerian cuisine and culture, known for its distinct taste and texture.
What Is the Shelf Life of Agege Bread?
Like most bread, the shelf life depends on factors like storage conditions and preservatives used. It lasts 2-5 days at room temperature, longer if stored in a cool, dry place. It can also be frozen for extended storage, maintaining its quality for several weeks when properly wrapped.
Agege Bread
Ingredients
For the Dough
- 4 cups all-purpose flour
- ½ cup sugar
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1 cup warm water (about 110°F or 45°C)
- ¼ cup whole milk
- ¼ cup unsalted butter, softened
For Glazing
- 1 egg, beaten (for egg wash)
- A little butter (for greasing the pan)
Instructions
- In a small bowl, combine the warm water and sugar. Stir until the sugar dissolves.
- Sprinkle the yeast over the sugar water, give it a gentle stir, and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
Prepare the Dough
- In a large mixing bowl, add the flour and salt. Mix them together.
- Make a well in the center of the flour mixture and pour in the yeast mixture, softened butter, and milk.
- Using a wooden spoon or your hands, gradually incorporate the flour into the wet ingredients until a dough forms.
Knead the Dough
- Flour a clean surface and turn out the dough onto it. Knead the dough for about 10-15 minutes until it becomes smooth, elastic, and no longer sticks to your hands. You may need to add a bit more flour if it's too sticky.
- Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
- Punch down the risen dough to release any air bubbles. Divide the dough into equal portions, depending on the size of bread loaves you want.
- Shape each portion into a round or oval loaf and place it in a greased baking pan. Cover the pans with the kitchen towel or plastic wrap and let the dough rise again for about 30-45 minutes.
- While the dough is rising, preheat your oven to 350°F (175°C).
Bake the Bread
- Brush the risen loaves with beaten eggs to create a shiny crust. Place the pans in the preheated oven and bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool in the pans for a few minutes.
