How to Bake Nigerian Sandwich Bread at Home


 

Sandwich Bread: A Taste of Home

In Nigeria, bread is sweet, soft, and fluffy—so good you can eat it without any spread. When I immigrated to Norway, one of the foods I missed most was this familiar bread from home. I later learned that what we call Nigerian bread is generally referred to as sandwich bread or sometimes enriched bread.

Norwegian bread, on the other hand, is quite different. It’s usually simple and wholesome, made with whole grains, yeast, and water. This simplicity explains why Norwegians have an entire category of toppings called pålegg—which includes cheese, ham, sardines, jam, eggs, margarine, and even fish or vegetable alternatives.

 With so many toppings, Norwegian bread doesn’t need to be sweet or enriched. But I missed the bread I grew up with. So, I started baking my own.


Beyond nostalgia, I wanted to reduce my family’s consumption of ultra-processed foods. After many failed attempts, I finally perfected a recipe that works for me. I haven’t bought bread in almost five years! Every weekend, I bake a fresh loaf for the week.

Over time, I’ve adapted the recipe to suit our taste. I use less sugar than traditional Nigerian bread because we often eat it with Norwegian-style toppings. In a way, my bread is a fusion of Nigerian and Norwegian traditions. I also use less yeast than most online recipes, which means my dough takes longer to rise—but this slow rise enhances the flavor. This means I don’t rely on a timer; I wait until the dough doubles in size. Professional bakers swear by this method, and I believe them cos my bread tastes amazing!


My Nigerian-Enriched Bread Recipe

This recipe makes one loaf of bread.

Ingredients

  • 500 g all-purpose flour
  • 2 tbsp honey (or granulated sugar)
  • 1 tsp dry yeast
  • 80 g salted butter, cut into small cubes
  • Pinch of salt
  • ½ tsp nutmeg
  • 2 medium eggs
  • 200 ml whole milk (or 4 tbsp milk powder dissolved in 200 ml water)

Step-by-Step Instructions

Step 1: Mix Dry Ingredients

Combine flour, salt, sugar, nutmeg, and yeast in your mixer bowl.
Tip for beginners: If you’re unsure about your yeast, proof it first. Dissolve it in ½ cup lukewarm water or milk with 1 tsp sugar and let it sit for 10 minutes until foamy. This liqiud should be part of the 200ml in the list of ingredients


Step 2: Add Wet Ingredients

Attach the dough hook and set the mixer to medium speed. Add eggs and gradually pour in the milk.
Tip: Add milk slowly and watch the dough’s hydration. If it’s too stiff, add more liquid; if too sticky, add a little flour. 

Dough should be properly mixed before adding butter


Step 3: Incorporate Butter

Use softened butter (leave at room temperature for 20–30 minutes). Continue kneading until the dough is smooth and elastic and no longer sticks to the bowl.
Tip: Don’t focus on time—look for texture. The dough should feel soft and stretchy.


Step 4: First Rise

Transfer dough to a greased bowl, cover with cling film or a clean towel, and let it rise until doubled in size.
Tip: A slightly warm oven (30–40°C) with the light on works well. You can also let it rise overnight in the fridge for better flavor.


Step 5: Shape the Dough

Punch down the dough, shape it as desired, and place it in an oiled bread pan.


Step 6: Second Rise

Cover and let it rise for about 1 hour.

Dough after second rise


Step 7: Bake

Preheat oven to 180°C. Bake for 25–30 minutes until golden brown on top.


Step 8: Cool and Enjoy

Let the loaf cool for 5 minutes, then transfer to a wire rack or clean, dry surface. Slice and enjoy!

 

 


 

 

 

Extra Tips for First-Time Bakers

  • Measure accurately: Use a kitchen scale for flour and butter.
  • Don’t rush the rise: Flavor develops during fermentation. Be patient.
  • Check dough, not time: Dough should double in size before shaping.
  • Experiment: Add cinnamon or vanilla for a twist.

 

Why This Bread Is Worth It

Baking your own bread isn’t just about taste; it’s about control. You know exactly what goes into your loaf, and you can adjust sweetness, texture, and flavour to suit your family’s preferences. Plus, nothing beats the smell of fresh bread filling your kitchen!

So, whether you’re craving a taste of home or simply want to try something new, this Nigerian sandwich bread recipe is a great place to start. Trust me, once you bake it, you’ll never look at store-bought bread the same way again.

 




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