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INGREDIENTS:

6 cups = 930g Bread flour
1/2 cup = 70g granulated sugar
1&1/2 tbsp = 12g dry active yeast
1 teaspoon of salt
1 stick = 113.4g of butter (unsalted)
1 egg
1/2 tsp nutmeg
2 cup of water
1/4 teaspoon of vanilla extract
1/2 cup = 120ml evaporated milk

Link to purchasing 1000g loaf pan with lid 👉🏾

Butter bread, AKA Agege bread, is a popular bakery item in Ghana and west Africa. It is lived for its chewy, fluffy, light, airy and delicate texture. It is mostly enjoyed with a variety of breakfast beverage and porridge.
In this video, I use a high protein content flour to attain a considerably higher rise that does not require multiple proofing, as is the case in the original preparation in Ghana.
Bread flour becomes the star component in this recipe, and although the outcome of the final product has subtle differences in texture, compared to my previous recipe using all purpose flour, the actual preparation differs significantly in duration and technique.
Attention to detail in a more step by step approach for easy, replication of this Ghanaian classic.

Please be mindful that temperatures vary from location to location and may directly influence the length of time it takes for your dough to rise, so monitoring the dough during the proofing/ rising process is key. Also, ensure that all wet ingredients are at room temperature for your butter bread baking adventure! Enjoy 😊

Recipe instructions:

Combine flour, sugar, salt, yeast, nutmeg and stir to combine. Set aside.
Then combine milk, egg, vanilla extract and water and slowly pour into mixing bowl containing dry ingredients. Mix for 3 minutes till dough is formed and add butter in small amounts till completely incorporated.
Knead dough for an additional 3-4 mins till dough begins to resist kneading. Shape dough to a round smooth ball and cover with a damp clean towel, let rest for 10 minutes.
Form dough to a log shape and place in greased floured baking pan. **please note that you may bake in any loaf pan readily accessible to you and feel free to split dough into 2 equal parts to fit into two regular size loaf pans *** Proof in a warm environment for 45 minutes or until dough rises to double its original size. Must have at least 1 inch of free space at top of baking pan prior to baking. Preheat oven at 325 degrees Fahrenheit and bake at same temperature for 1 hour.

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