Agege Bread Recipe

Prepare liquids

Combine warm milk and warm water in a measuring jug. Stir in the sugar until mostly dissolved. Sprinkle the instant yeast over the top, stir gently, and let sit 5–7 minutes until foamy. If using milk powder, whisk it into the warm milk before adding yeast.

Mix dry ingredients

In a large mixing bowl (or the bowl of a stand mixer), whisk together the bread flour and salt until evenly distributed.

Combine and knead

Make a well in the flour and pour in the yeast-milk mixture, the softened butter (reserve 1 tablespoon for later finishing if desired), and the oil. Using a wooden spoon or the dough hook on low speed, mix until a shaggy dough forms. Increase mixer speed to medium and knead 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand, turn dough onto a lightly floured surface and knead 10–12 minutes, adding small dustings of flour only if the dough is excessively sticky.

First rise

Lightly oil a clean bowl and place the dough inside, turning to coat the surface. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes depending on room temperature.

Degas and shape

Punch the dough down gently to release gas. Turn it out onto a lightly floured surface and divide the dough into 3 equal portions (for a single long loaf) or 6 portions (for multiple smaller loaves or pull-apart rolls). For traditional Agege-style loaves, roll each portion into a tight cylinder about the length of your loaf pan.

Assemble into loaf pan

Lightly grease a 9x5-inch (or similar) loaf pan. Place the rolled cylinders side by side in the pan so they just touch. If making two smaller pans, divide accordingly. Cover loosely with oiled plastic wrap or a damp towel for the final proof.

Second proof

Let the shaped dough proof in a warm place until it has risen to about 85–95% of the pan height and appears puffy, about 45–60 minutes. It should spring back slowly when pressed gently with a fingertip.

Preheat oven

Preheat the oven to 350°F (175°C) with the rack in the center. Place an empty baking sheet on the lower rack to catch any drips if desired.

Brush before baking

Mix the 2 tablespoons milk with the reserved 1 tablespoon softened butter (or use 2 tablespoons melted butter) and gently brush the top of the proofed loaf. This will help achieve a golden color without eggs.

Bake

Place the loaf pan on the middle rack and bake for 30–40 minutes. Start checking at 30 minutes: the loaf should be deep golden brown, and an instant-read thermometer inserted into the center should register 190–200°F (88–93°C). If the top browns too quickly, tent loosely with foil for the remaining time.

Brush after baking

Remove the loaf from the oven and immediately brush the top with the 2 tablespoons melted butter to keep the crust soft and give a rich sheen. Let the loaf cool in the pan for 10 minutes.

Cool and store

Turn the loaf out onto a wire rack and cool completely (at least 1 hour) before slicing. Agege bread is best eaten the same day or within 2–3 days; store tightly wrapped at room temperature to preserve softness. For longer storage, slice and freeze in an airtight bag for up to 3 months.