How To Make Delicious Agege Bread At Home - Inews Tekno (2023)

FAQs

How to make homemade bread more flavorful? ›

If you're looking to ramp up the taste of your favorite bread recipe, we recommend adding a bit of fat. A fat like butter, olive oil or coconut oil in small quantities will help your bread achieve a higher rise and it will also boost its flavor by tenfold.

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.

b) Agege bread is made from white flour known for containing high levels of refined sugar, are less nutritious and also poor source of carbohydrates! c) Agege bread contains high levels of table salt which triggers the development of high blood pressure.

The amount of water you add to your dough directly affects how the crumb in your baked loaf. A more open crumb results in bigger holes and a softer texture, whereas a closed crumb results in a more robust textured bread. Simply put, the more water in your dough, the more open the crumb will be.

Butter and especially stronger oils, such as walnut, can also add flavor to bread. Dry milk powder adds flavor to bread and can soften its texture, as in the case of this basic white sourdough.

The secret to the wonderful taste and aroma of freshly baked bread is the Maillard reaction. It's a chemical reaction between proteins, certain carbohydrates and some of the fatty acids that occur when bread is baked in the oven, which gives it a delicious flavour and fine colour.

Agege bread is a soft but dense sweet white bread made from a rich, low-yeast dough. The bread is called Agege Bread because it originated from a place in Lagos called Agege.

A special feature of Nigerian sandwich bread is its sweetish taste, the origin of its name. Besides flour, salt (1.5% to 2%), fresh yeast (3% to 6%) and baking enzymes, the sugar bread recipe contains 7% to 12% sugar. The Nigerian market is still dominated by artisan bakeries.

The highly processed flour and additives in white, packaged bread can make it unhealthful. Consuming too much white bread can contribute to obesity, heart disease, and diabetes. However, buying bread with the word “whole” as the first ingredient still does not guarantee a healthful product.

What is the unhealthiest type of bread? ›

Bimbo, Soft White Bread

"This bread is relatively high in sodium and higher in calories than a single slice of most breads. It also contains almost a tsp of sugar. This would be the worst choice."

There's something magical about the bread you get at your local bakeries - they're always sooo soft and fluffy. Many of these breads, especially packaged ones, are made with a ton of chemical additives such as calcium propionate, amylase, and chlorine dioxide which help keep them soft, light, and fluffy for days.

Commercial bakeries use two types of ingredients to slow spoilage — emulsifiers and enzymes. Emulsifiers keep bread from going stale by preventing oil and water from separating. Adding emulsifiers sometimes goes by the names “crumb softening” or “dough conditioning” because it works to preserve texture.

During bread making, baker's yeast is added to the bread dough.

Sugar is the food the yeast needs to make the gas that causes the dough or batter to rise. It also helps the crust brown and adds flavor.

Baking with oil not only requires less work, and results in fewer dirty dishes, than butter, but it also produces tender, moist baked goods that get better with age and boast an impressively long shelf-life.

The principal ingredients in all bread are: Flour. Yeast. Salt.

As a staple food, Agege bread is valued for its relatively long shelf life. It is often served with eggs and prepared as a breakfast food but may also simply be eaten with butter and in a variety of other ways.

Agege bread was introduced into Lagos by the Brazilians and West Indians, offsprings of freed slaves who moved to the port of Lagos to start a new life, bringing with them their bread-making skills. The first Agege bread bakery was set up by Jamaican immigrant Amos Shackleford right in the city of Ebute Metta.

History records that the first Agege bread was made by Alhaji Ayokunnu who built a bakery in a small town called Agege in Lagos, Nigeria. During that period, the Nigerian Railway Corporation opened a railway station in Agege.

Is it better to make bread with milk or water? ›

Water vs.

Milk changes bread recipes by producing a softer loaf, due to the milk fat content, which also gives bread a richer flavor. Bread made with milk browns more easily than bread made with water, as lactose or milk sugar will caramelize as it bakes.

Eggs help the dough rise and create a large crumb that's great for soaking up liquids, like a bowl of chocolat chaud (hot chocolate). The egg yolks give the bread a golden interior, and butter adds an extra boost of moisture. The result is a rich, buttery flavor, and deep golden-brown crust.

Canola Oil

Canola oil is, without doubt, one of the best types of oil for baking. It's preferred in many recipes since it has the most neutral flavor compared to other types of oil. It also tends to be lighter in flavour, so it will not negatively affect the baked product's flavor and texture.

Have a hearty slice of sourdough bread instead with some nice German cheese and butter slapped on top. You'll find that German bread really is the best in the world.

The origin of sweet bread in Mexico dates back to a few years after the Spanish conquest. The Spanish people introduced wheat bread and the first bakery businesses. To make wheat bread a successful product on the market, they added an extra ingredient to it: Sugar.

Dutch Apple Bread

However, it also has streusel topping made of cinnamon and brown sugar and a generous spread of vanilla glaze icing on top of that. In short, this is some of the sweetest of all the sweet breads.

"Freezing bread is the best way to preserve that crusty loaf for the longest time possible. Wrap tightly in a freezer bag, either whole or sliced. I like to put wax paper between slices when I freeze, as this makes it easier to take out just what I need.

The healthiest bread flour is 100% whole grain flour. Whole grain flour could be rye, barley, spelt, oat, or wheat flour - the key is that the flour is made from 100% whole grains. Whole grain breads provide essential nutrients that are lacking in bread made from white flour.

Whole Grain Toasts

There is no reason to throw carbs out of the window if you have high cholesterol; just be mindful of what you're eating. Whole wheat or whole grain bread is your best bet due to the high amounts of fiber compared with other bread.

Whole-grain bread, Ezekiel bread, and rye bread are among the most healthful options. Bread made from whole or sprouted grains contains essential nutrients, including protein, vitamins, minerals, and fiber. Others, such as processed white bread, contain very few nutrients.

What bread can diabetics eat? ›

The American Diabetes Association recommends choosing whole grain bread or 100 percent whole wheat bread instead of white bread. White bread is made from highly processed white flour and added sugar. Here are some delicious and healthy breads to try: Joseph's Flax, Oat Bran and Wheat Pita Bread.

"Carbs are the brain's main source of energy," says Spano. "When a person cuts down on carbs, the brain is running on fumes, especially as glycogen stores get low and become depleted." Eventually, once all that glycogen is gone, your body breaks down fat and runs off of little carbon fragments called ketones.

Peanut butter is loaded with so many good, health-promoting nutrients, including vitamin E, magnesium, iron, selenium and vitamin B6. Research shows that people who regularly eat nuts and nut butter, including peanut butter, are less likely to develop heart disease and type 2 diabetes.

Standard, store-bought American bread contains many preservatives and fillers that are banned in European countries. Unfortunately, the preservatives and fillers found in American breads have been found to be detrimental to human health, which is why we do not use these ingredients at Wildgrain.

Calcium propionate is the ideal preservative for bread and rolls because it has little effect on yeast and does not interfere with its fermentation.

Time and Temperature is Everything: Room temperature, which rests around 20 degrees Celsius, is definitely the preferred heat to keep bread at its freshest. As long as it out of direct sunlight and in a relatively dry place, then this should keep it fresh for approximately two days.

Store airtight with the two cut halves facing each other and pressed together. Wrapping bread to retain moisture keeps it soft, though it robs crusty artisan bread of its crispy crust. Wrapping in plastic (or foil) rather than cloth keeps bread soft longer.

A strong flour can therefore give a thicker crust – rather than the thin, crispy crust you hoped for. So try switching up to 25% of your strong bread flour for plain or all-purpose flour in your next bread bake. The lower protein flour will help develop a thinner, lighter crust.

Taste: The hardest part of bread making is patience.

Why do you punch down dough when baking bread? ›

What Does It Mean to Punch Down Dough? Punching down dough refers to the motion used for deflating air pockets in bread dough. This step releases carbon dioxide, relaxes the gluten, and redistributes the yeast cells in bread dough.

Dense or heavy bread can be the result of not kneading the dough mix properly –out of many reasons out there. Some of the other potential reasons could be mixing the yeast & salt together or losing your patience while baking or even not creating enough tension in the finished loaf before baking the bread.

Salt adds flavor to bread. If none or too little is used in a recipe, the bread will lack the right flavor and taste "bland." If you reduce the amount of salt, try adding some dried herbs to increase the flavor. Too much yeast in bread will give bread an off-taste.

Your bland bread could be the result of rushing the process. Try a slow overnight rise in the refrigerator. Plan ahead to proof your loaf overnight. This hands-off time in the icebox will slow the fermentation process in your dough and result in a complex-flavored loaf.

Why is my homemade bread bland? Bland bread comes from either too little salt or a rushed rising stage. When the dough rises, fermentation adds flavor. The longer it can rise without over fermenting, the more complex the flavor will be.

Choosing from a variety of flours can add a great depth of flavor. You can try using different types of grains and even mixing them. Grains like rye, spelt, or whole wheat takes the flavor of bread to a whole new level.

Use Salt. Last but not least, be sure to use salt when making bread dough. Salt has many different chemical reactions when combined with flour and yeast. The salt gives your bread flavor and also helps improve its texture and consistency.

Too much flour can make your dough stiff and dry. And we all know what happens if there's not enough liquid present for the yeast to use: It doesn't work the way it should.

Leaving the bread in the oven too long will dry out bread. If the bread has finished baking before the minimum time stated in the recipe, the oven temperature may not be correct. To insure the correct temperature each time you bake, always use an oven thermometer.

Does bread taste better the longer it rises? ›

Allowing the bread dough to rise for too long can ruin the texture and the taste of the bread. Both of these things are important when you want your bread to turn out right. The dough ferments as it continues to rise. If this process goes on for too long, you could wind up with bread that has a sour taste.

Dense or heavy bread can be the result of not kneading the dough mix properly –out of many reasons out there. Some of the other potential reasons could be mixing the yeast & salt together or losing your patience while baking or even not creating enough tension in the finished loaf before baking the bread.

Final answer: Carbon dioxide gas is given off during the fermentation of sugar and it makes the bread soft and fluffy.

What's the difference between bread flour and all-purpose flour? The primary difference between bread flour and all-purpose flour is the protein content. Bread flour has more protein (King Arthur's is 12.7%) than all-purpose (11.7%). For context, pastry and cake flours have less, about 8% to 10%, respectively.

Our resident bread expert Barney Desmazery's top tip is to add extras after proving. 'Any nuts, seeds, small or chopped dried fruits, olives, fresh thyme or rosemary can be added without changing the dough. For the best distribution, scatter the ingredients into the dough at the 'knocking back' stage.

This is the approach The Spruce Eats recommends for bringing back stale bread — dampen under the faucet, wrap the whole loaf in foil, and reheat for 15 minutes in a 300°F oven. After that 15 minutes, the directions say to unwrap the loaf from the foil and continue baking for another 5 minutes.

Put the bread in a cold oven, then turn the heat to 300° F. Let the loaf slowly heat up for 10 to 15 minutes, depending on the density and dryness of the bread.