Site icon Sussy Cakes Recipes


On my YOUTUBE CHANNEL, I hit 1000 subscribers recently and I promised prior to now that I would share my most anticipated Commercial bread recipe, or what we in Nigeria know as ‘Nigeria bread’ or ‘Agege bread’. Well, I would be making an executive version 😂. Oh yes! This is that version that strikes the balance between a regular commercial bread and a delicious and easy homemade bread. And that’s also why this bread recipe is in two ways. It’s first a Commercial Nigeria Bread recipe and also a Coconut Bread recipe! In this recipe I will also be sharing pro tips and secrets no one told you about bread making!

Just like my SOFTEST DINNER ROLLS recipe, this is definitely another no-fail recipe. However unlike my NO KNEAD SARDINE BREAD recipe, this Commercial Bread recipe will require all the strength you need if you don’t have a Commercial bread mixer. This shouldn’t get you discouraged though, ‘cos I will show you how easy I knead my bread and yeast raised recipes.

Nigeria Agege Bread Recipe



Ingredients for Commercial Bread Making

Or let me rephrase that subtitle to ‘What ingredients are in MY commercial bread?’. Better.
Basically the ingredients in any commercial bread are Flour, Liquid, Salt, and Yeast. But the ingredients in my own executive Commercial Coconut Bread Recipe differs. So I am going to explain each.

Commercial Coconut Bread Loaf

What is a Dough Conditioner?

Dough conditioner is any baking ingredient that improves the production and consistency of a dough.

What are the benefits of a Dough Conditioner?

Now that you know what dough conditioner/dough enhancer /dough improver is ; let me say there are commercial dough enhancer used by commercial bakeries that produces a consistent taste, unique stretchy texture, and flavor. We call it EDC (EDLEN DOUGH CONDITIONER) / Ascorbic acid (vitamin C). Then what’s used to preserve their bread is Calcium propionate – useful in extending the shelf life of bread by preventing all forms of microbial growth in the bread. You would see them in this terms Edc 2000, E-281, and E-202.

These chemicals or confectionery additives and preservatives are termed ‘safe to eat’ but are not healthy. Oops did I break your heart? Don’t worry, I can fix it 😂.. So you now know the components of what goes into your regular ‘Commercial bread / Agege bread / Nigeria bread’. This is the reason I usually stick to naturally, healthy dough enhancer for my homemade breads. But for the purpose of this recipe I had to use EDC.

EDC could be in liquid form like I used in my video or in powdered form. The powdered or liquid form performs the same function. The liquid form looks like vinegar but thicker. You can get it from baking stalls or those who sell bread items (best bet!). For the powered ones, just add it to your dry items and continue with the recipe, while for the liquid ones, add to your wet item. Like I said it is safe to eat but it is not what I will call healthy.

Enough of all the chemicals and confectionery additives, let’s go natural and healthy! Are there natural Dough Enhancer/Dough improver/Dough Conditioner? The answer is YES! Do they perform same job as their commercial counterparts? The answer is YES! Now I fixed your heart right? 😀. But should you open a bakery using this natural dough conditioner? NO. (I can’t explain this here. I did a detailed explanation of this in my BREAD CLASS).

So what are these Natural Dough Conditioner?


It is one thing to have a good bread recipe and use good ingredients, but it’s another thing to fold your bread dough well. The way you fold your bread will determine if they will come out well with nice air pockets and texture. So I will share one of my bread folding methods using this pictorial below.

Folding Commercial Nigeria Agege Bread


Best method for cooling Bread


Cooling your bread is the last important step in bread making . Bread should be allowed to cool until it has reached body temperature before slicing to allow the interior to set. You can eat bread straight from the oven, but it is not fully developed in terms of flavor and texture. You might also struggle to cut the bread because the inside is still very wet and gummy. Bread takes so long to cool because it is initially still cooking when it comes out of the oven. This simply means that the bread is still very hot inside and contains lots of steam.
The reason we need to cool bread before slicing is because the cooling period is important in finishing the development of the crumb. It’s also important for storage as we need to allow it to cool and dry before we cover it up otherwise you will see mold form.
There are two ways you can cool your bread. Always remember while cooling your bread that the main goal is to allow air to circulate around the bottom and stop the underside from steaming itself and becoming soggy. The first method is to place it on a wire rack so that air can circulate fully. And the second method is to turn the bread on its side so that the base of the bread is not touching the worktop. You should not cover bread while it is cooling. When the bread is cooling, water is evaporating from the interior crumb.

So finally, let’s get started with making Commercial Bread / Coconut Bread/ Nigerian Agege Bread Recipe:

Commercial Nigeria Agege Bread


A good commercial Nigeria Agege Bread should have a nice, crisp texture, perfect air pocket, and a good flavor even before you bite into it. And this recipe checks all these attributes and more!
Course Bread, Breakfast
Cuisine American, Nigerian
Keyword Coconut Bread, Commercial Bread, Homemade Bread, Nigeria Agege Bread
Cook Time 25 minutes
Proof Time 1 hour
Servings 2
Calories 1382kcal
Author Sussan Apeh.


  • Mixing Bowls
  • Industrial Stand Mixer
  • Loaf Pan
  • Oven
  • Cooking rack
  • Serrated Knife


  • 300 grams all-purpose Flour
  • 100 grams granulated white Sugar
  • 8 grams Salt
  • 5 grams Yeast Instant dry yeast
  • 50 grams Margarine
  • 5 grams EDC (Dough Enhancer)
  • 100 grams Coconut flakes or shreds
  • 1 cup Coconut Milk (234ml) or water
  • 1 tsp Coconut flavour


  • Measure out all items and keep on your work surface where you can see them. Grease your bread loaf Pan with margarine and set aside.
  • Get your Coconut, break it, and remove from shell, wash it. Scrap of off the brown part, if making an all-white bread. Then grate it, measure, and put in a strainer to strain off any remaining water. Set aside. If you want to make dessicated coconut flakes, simply grate your coconut, spread them on a lined baking tray of a non-sticky Pan and toast them in an oven (preheated or not) till slightly dry and brown in colour. You can also use a dehydrator. If using a Pan, place Pan over stove and stir continuously till flakes are a bit dry.
  • In a large mixing bowl start by adding your dry items EXCEPT COCONUT FLAKES / SHREDDED COCONUT (flour, sugar, salt) stir. If using powdered EDC add it now. Then stir. Next add your yeast. Salt and Yeast should be added at different portion of your bowl or at different intervals to prevent salt from killing your yeast. Stir to combine.
  • Next create a hole in the middle of your dry items, add your coconut flavor and if using liquid EDC like I am using here, add it now. Stir. (You can't use both liquid and dry EDC you can only use one; either dry or liquid). If using any of my above listed natural dough conditioner, add the wet conditioner like scaled flour, water roux and vinegar, to wet item and dry dough conditioner like powder ginger and milk powder to dry items. (Just like the commercial additives and preservatives, you can't use both. You can only use one of any of the dough conditioner forms).
  • Now start adding your milk or water little by little. If using 50% milk and 50% water, add them alternatively. Add gradually till you get a non sticky, rough looking dough. Flour types and brands differ and each absorbs liquid differently. So you might end up using the whole milk in the recipe and you might not.
  • Now it's time to knead. If using a Commercial Bread mixer now it's time to put that bread dough in it. Please use a very good commercial bread mixer. I have a trusted VENDOR who sells good lasting Industrial Bread Mixers and other Industrial Equipments that's perfect for your bakery setup or kitchen use. Using the dough hook attachment of your Stand Mixer, knead first for 3 minutes, then add your margarine and continue kneading on medium speed for 7 minutes.
  • While if using your hands like I did, you will want to use the 'slamming method'. And slam first for 5 minutes, then add your margarine. This will be messy but don't worry. Get a bench scraper and use it to gather the dough together and knead in the margarine till well incorporated. Then start slamming on your work surface for 10 minutes at a stretch.
  • At the end of your preferred kneading method, your dough should be smooth, stretchy and hold its shape for some seconds before tearing (this is the lamination method used to check if your dough is ready). Another way to check is by pressing the dough with your index finger. If it's well kneaded, your finger won't stick. Also the dough will be smooth and soft.
  • Then place your bread dough on your work surface and using your fingers, spread it into a rectangular shape. See pictorial above for details. Don't use your rolling pin. Now add your Coconut Flakes / Shredded strained Coconut, and fold like in the pictorial. Make sure to use your bread loaf Pan as a guide.
  • Place folded bread into your Pan, cover Pan with cling film or plastic wrap and allow bread proof for an hour(1 hour). 20 minutes to the end of this proofing period, preheat your oven.
  • At the end of this proof period, if you want a bread with flat top, grease the Pan's lid with odourless oil or margarine and cover the bread loaf Pan. If however you don't care for a flat top, just ignore. (But covering the top of your bread pan creates steam for the bread while baking amongst other benefits). Be careful of how you handle the bread at this stage so you don't end up deflating your proofed bread.
  • Now place bread in a 180°C preheated oven and bake for 25-30minutes. To test for doneness, your bread will be golden brown when you remove it from the oven. Also when you tap the top of the bread, you will hear a hollow sound. This shows your bread is baked. Your whole bakery or kitchen should be filled with the aroma of freshly baked bread by now.
  • Allow bread to almost cool in the Pan (at least 80%), then turn over to a rack to cool completely. Slice bread with a serrated knife, spread with your favorite butter brand, or spread, or eat plain Enjoy!


If you liked this recipe, kindly leave me a reaction 💖. This will encourage me to create more no-fail homemade simple recipes! Also use the share button to share the recipe. Thank you.
To sign up for my BREAD CLASS either online that runs 24/7 or on-site please send me a direct message via email or through any of my social media platform.
Remember to always tag us to your creation using #sussycakesrecipes
I love to see your feedback and creation!

Sussan apeh

Nutrition Facts

2 servings per container

  • Amount Per ServingCalories1382
  • % Daily Value *
  • Total Fat 67.2g 104%
    • Saturated Fat 43.7g 219%
  • Cholesterol 0mg 0%
  • Sodium 1820mg 76%
  • Potassium 715mg 21%
  • Total Carbohydrate 181.4g 61%
    • Dietary Fiber 11.9g 48%
    • Sugars 58.2g
  • Protein 21.3g 43%

  • Calcium 53%
  • Iron 16%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Welcome Adventurous Baker to a simplified Baking and Confectionery blog! I am Apeh Sussan, a professionally trained cake artist, pastry chef, small chops specialist, cookier, and dessert maker. I am a proud African from Nigeria. I will be taking you every week on how to make healthy signature treats from the comfort of your home and with simple accessible materials to wow your family, friends, and clients! I also run detailed online training on ALL my signature treats that is accessible 24/7! Kindly subscribe to my blog and invite your friends as we continue this adventure! For sponsorship, collaborations, etc please send us an email via

Exit mobile version