This post will teach you the following:
- What is Agege Bread
- How many people can eat Agege Bread
- The Size of Agege bread
- How to bake Agege bread in your kitchen
- What you need to buy in your kitchen so that you bake any type of bread you want
- Ingredients for the making of Agege bread
- Procedures for the making of Agege Bread
Agege bread is a popular block-shaped bread sold in every bread shop. It appears to be the most common size of bread meant for early morning breakfast. One Agege bread can serve a family with 3 kids as breakfast and possibly have remained using tea or custard
Have ever imagined the joy that comes to you if you can comfortably prepare this type of bread for your family?
Without any doubt, knowing how to bake bread is a great skill and a bonus to any woman that wants to give the family the best and delicious bread that suit the family taste. In case if that is what you are trying to achieve, this post will be of great help to you.
I want to show you how you can comfortably bake Agege bread right from the comfort of your kitchen. The following items are what you need to have in your kitchen:
Electric Stand Mixer
Baking Oven
Agege Bread moulder
Big bow and turning stick.
Ingredients You Need to Buy:
2kg of All-purpose-flour or Bread flour
5g of yeast
1 cup of Sugar
2 tablespoons of cinnamon
2 tablespoons of salt
½ cup of warm whole milk
½ cup of warm water
1 tablespoon of Vanilla Essence
200g of softened butter
1 raw egg
PROCEDURE
Pour your 2kg all-purpose flour or bread flour in a bow as shown below in a photograph. Do not add water to it.
Add your sachet Yeast 5grams and stir it to mix very well with the flour in the bow.
Add your 1 cup of sugar and stir again to mix with the flour.
Add your two tablespoons of cooking salt. And stir everything again until it mixes very well with the flour.
Making the Dough for Agege Bread
At this point, there is no water in the bow. Everything is still in the powdered form. Keep the bow aside and bring out your stand mixer basin for the next steps.
Agege Bread; preparing the dough
After washing your stand mixer basin, start by pouring the following:
The half-cup size of warm whole milk
The half-cup size of warm water
1 tablespoon of Vanilla Essence
200g of softened butter
1 raw egg
Now stir all these you added together inside the basin for mixer before pouring the powdered flour and its mixture you have made earlier into it.
After adding the flour and its mixtures, stirring it continuously and it will form the sticky dough in the process after that, place the basin on the electric stand mixer to knead the dough until it will no longer be sticky. At this point, the dough will not be sticking on the walls of the basin rather it will stick within itself.
Bring it out from the mixer basin and place it on a flat surface sprinkled with some dry flour. This helps the dough not to stick on the flat surface.
Start pressing the dough against itself continuously until it becomes more elastic than before and unable to stick to any place you place it.
Dough for Agege Bread
Sprinkle dry flour on the walls of the mixer basin and shape the dough to enter into it without any spacing or hole in the dough. Put it into the basin and cover it.
Allow the dough to rise for about 30minutes while in the basin.
After the rise, bring out the dough and repeat pressing again to remove trapped air in the dough and make it regain its elastic nature again. Once you have achieved strong elastic dough, you can proceed to the next step which is to bake the dough into bread.
Spray dry flour on the walls of the Agege bread moulder. Put the dough into the mould and press it against the mould to have an even flat surface and ensure no space is left beneath the mould.
Agege Bread moulder
Cover the mould.
Preheat your oven to attain a temperature within 300oF to 360oF and allow it to be within that temperature for about 10 minutes to 15minutes.
Insert the Agege bread moulder into the Oven and allow it to bake for about 30minutes interval.
Bring it out from the oven and allow it to cool within room temperature before bringing the bread out from the mould.
To achieve a greasy crust surface on the wall of the bread, you can apply melted liquid butter using a soft brush on the walls of the bread immediately you bring it out from the oven. Afterwards, keep it warm for some time before the final removal from the mould.
