After several attempts, a few baking mistakes, and one loaf that could probably double as a weapon, I finally found a method that consistently gives me soft, fluffy Agege bread.

The best part? You don’t need to be a professional baker to make it.

Ingredients:

• 600g strong bread flour

• 1½ tbsp active dry yeast

• ¼ cup sugar

• ½ tsp baking powder (optional but highly recommended)

• ½ tbsp salt

• Warm milk

• Butter (for greasing and brushing)

Step 1: Mix Your Dry Ingredients

In a large bowl or stand mixer, combine:

✔ Bread flour

✔ Yeast

✔ Sugar

✔ Baking powder

✔ Salt

Give everything a quick mix.

Step 2: Add Warm Milk

Slowly pour in warm milk while mixing.

Not hot. Not cold. Just warm enough to keep the yeast happy.

Mix until a dough starts to form. Don’t panic if it looks sticky at first. Every good loaf goes through an “I have made a terrible mistake” phase.

Step 3: Knead The Dough

Keep mixing or kneading until the dough becomes smooth, soft, and stretchy. This part takes patience. If you’re kneading by hand, consider it your workout for the day.

Step 4: Let It Rise

Place the dough in a lightly floured bowl. Cover with cling film and a kitchen towel. Leave it somewhere warm for about 1 hour or until it doubles in size.

Step 5: Punch It Down

The most satisfying step. Punch the dough to release the air. No explanation needed. Just enjoy it 😉

Step 6: Shape The Loaves

Grease your baking pans with butter and line the bottom with baking paper.

Divide the dough according to your pan size. Roll and shape into loaves, then place into the prepared pans.

Step 7: Bake

Preheat your oven.

For extra soft bread:

• Bake at 100°C with bottom heat only for 10 minutes

• Then switch to top and bottom heat

• Continue baking for another 25–30 minutes

This helps the bread cook through before the top browns too quickly.

Step 8: The Finishing Touch

Once out of the oven, brush the top with a little butter.

This gives it that soft, glossy finish that makes Agege bread impossible to resist.

And that’s it.

Soft. Fluffy. Airy Agege bread 🍞

Perfect for akara, fried eggs, tea, or standing in the kitchen tearing off pieces before it has even cooled properly.

No judgment here 😅

Have you ever tried making Agege bread at home?

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