COMMERCIAL BREAD RECIPE | COCONUT BREAD RECIPE| NIGERIA AGEGE BREAD RECIPE
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!
Equipment
- Mixing Bowls
- Industrial Stand Mixer
- Loaf Pan
- Oven
- Cooking rack
- Serrated Knife
Ingredients
- 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
Instructions
- 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!