For some, this led to cutting bread out of their diets altogether. For others, it sparked an interest in baking bread at home, where they could control every ingredient that goes into the loaf.
One common misconception about bread making is that you need a heavy-duty stand mixer to achieve good results. While a mixer certainly makes the process easier, it is by no means essential. Bread dough can be kneaded entirely by hand. All you need is a bit of upper-body strength, some patience, and a willingness to knead for 10 to 15 minutes. 😉
I have been baking the bread my family eats for the past six years, and yes, I now own a heavy-duty kitchen mixer. However, before purchasing one, I kneaded all my dough by hand and consistently produced soft, delicious loaves.
I have adapted this recipe to suit the average Nigerian who doesnt have a stand-mixer. I replaced fresh whole milk as I use in my regular recipes for Bread Rolls and sandwich bread with whole milk powder; and swapped butter for a neutral-flavoured oil. Interestingly, I found that oil works exceptionally well in bread dough and often produces a loaf that is even softer than those made with butter.
For this version, I completed the entire process manually and shared it in a YouTube video.
My recipe contains less sugar than most commercially produced Nigerian bread, so if you prefer a sweeter loaf, feel free to increase the sugar to suit your taste.
The recipe below makes one loaf of bread. If you do not have a loaf pan, don't worry. You can simply shape the dough into rolls and bake them on a tray. Remember, the dough, not the pan, makes the bread.
Ingredients
- 500g all-purpose flour
- 60g granulated sugar
- 1 tablespoon dry yeast
- 50ml neutral oil
- A pinch of salt
- 1 tablespoon ground nutmeg
- 1 teaspoon vanilla extract (optional)
- 3 medium eggs
- 200ml water
- 40 - 50g whole milk powder
A Note on Yeast
You can use a little more yeast if you want the dough to rise more quickly. However, using less yeast allows for a slower fermentation process, which often results in better flavour and texture.
Step-by-Step Instructions
Step 1: Combine the Dry Ingredients
In a large mixing bowl, combine:
- Flour
- Sugar
- Salt
- Nutmeg
- Yeast
Tip for Beginners
If you're unsure whether your yeast is still active, proof it first.
Mix the yeast with ½ cup of lukewarm water or milk and 1 teaspoon of sugar. Leave it for about 10 minutes. If it becomes foamy, the yeast is active and ready to use.
Note: This liquid should be part of the 200ml liquid specified in the recipe.
Step 2: Add the Wet Ingredients
Gradually add the eggs and milk while mixing.
Add the liquid in small increments and pay attention to how the dough feels. Depending on the brand of flour you use, you may need slightly less or slightly more liquid.
Continue mixing until a rough dough forms and all the ingredients are fully incorporated.
Step 3: Knead and Incorporate the Oil
Begin kneading the dough and gradually add the oil in small portions.
Continue kneading until the dough becomes smooth, elastic, and no longer sticks to your hands or work surface. This can take anywhere from 10 to 20 minutes when kneading by hand.
Tip
Focus on the dough, not the clock.
Your dough is ready when it feels:
- Soft
- Smooth
- Stretchy
- Slightly tacky but not sticky
Step 4: First Rise
Transfer the dough to a lightly greased bowl.
Cover with cling film or a clean kitchen towel and leave it to rise until it doubles in size.
Tip
Rising times vary depending on room temperature and yeast activity. Instead of watching the clock, watch the dough.
A slightly warm oven (30–40°C) with the light turned on creates an excellent environment for proofing.
Step 5: Shape the Dough
Once the dough has doubled in size, gently punch it down to release excess air.
Shape it into a loaf and place it in a lightly oiled loaf pan. Alternatively, shape it into rolls and place them on a lined baking tray.
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| Dough for second proofing |
Step 6: Second Rise
Cover the shaped dough and allow it to rise again until noticeably puffy and almost doubled in size.
This usually takes about 45 minutes to 1 hour, depending on the temperature of your kitchen.
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| After second proofing |
Step 7: Bake
Preheat your oven to 180°C.
Bake for 25 to 30 minutes, or until the loaf is beautifully golden brown and sounds hollow when tapped on the bottom.
For an extra-soft crust, lightly brush the hot loaf with a little butter immediately after baking.
Step 8: Cool and Enjoy
Allow the bread to cool in the pan for about 5 minutes.
Transfer it to a wire rack or a clean, dry surface and leave it to cool further before slicing.
Then enjoy the satisfaction of serving your family freshly baked homemade bread.
Extra Tips for First-Time Bakers
Measure Accurately
A kitchen scale will give you the most consistent results, especially when measuring flour.
Be Patient
Good bread cannot be rushed. Allowing the dough enough time to rise develops both flavour and texture.
Watch the Dough
The condition of the dough is more important than the time listed in any recipe. Learn to recognize when it has doubled in size and feels properly proofed.
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