HOMEMADE GHANA SUGAR BREAD

Loading...
(3.2 / 5)

This is a must try bread recipe. Hello sweet team welcome back to my channel this is sweet Adjeley. I am so excited to see you all today and I hope everyone is doing wonderfully well. Today’s recipe is a requested one ‘Ghana sugar bread’. Its been long overdue and now that we have our oven we can do
the things that we have to do. Now If you are new to my channel, join the sweet team by clicking on that
subscribe button right now and hit the bell so you do miss out on anything that I upload.

Ingredients

  • STEP 1

    Am going to grate about a quarter of the nutmeg onto my flour, and then I will add the rest of my ingredients making sure to keep the yeast far away from the salt so that it does not disturb or kill my yeast immediately. So now I add my yeast make a well in the middle, add my butter, half of the water and we are just going to mix it up and we are going to add the rest of the water little by little and mix until I reach my desired texture. So I used about ¾ cups of water, I have one cup but I did not use all of it because I do not want to add to much water and have a running dough, so at this point this is the texture that am going for it is perfect.

  • STEP 2

    So now am going to knead it some more to create the nice gluten that bread requires. Now when it’s done we put it in some bowl cover it up and wait until 10 minutes because Ghana bread does not enquire double rising. Now when you double rise, what you are doing is fermenting your dough, that’s what yeast does. Fermentation causes sourness, that’s why sometimes when you buy bread from the stores its sour, yes, it is the fermentation process that causes that.

  • STEP 3

    So next am just going to butter and flour my loaf pan and set aside. Its been about 10 minutes our dough has been resting so we just cut it out into shapes. Now, in Ghana when you go to the mill once they finish mixing in the machine they have another kneading machine like two big rolling pins, and they put the bread through it which help create more gluten and also smoothen the dough and that is what am attempting to do here with my rolling pin. This so simple and it helps you shape the dough better so if you are not very good at forming loaves, this method will help you nail your loaves every single time, so I will use the loaf pan to make sure I have the right size to fit perfectly. So when you rolling, you roll it into a log , so we keep rolling until we get to the ends and we pinch the ends together so it create a sort of seam. We roll it and put it in our loaf pan same side down. Then we will cover it with plastic wrap and put it in a warm place. In my case, my oven with the light on is the perfect place to keep it warm, and we keep it there for an hour till it doubles or triples in size then it will be ready to bake.

  • STEP 4

    Once ready I will preheat my oven to 350 degrees. And just look at our beautiful dough it is just gorgeous, so now we put in our oven and now am going to lower the temperature from 350 to 325 degrees creating the perfect environment to bake my bread to perfection. And that is what they do to the local oven they put the fire inside, heat it up and before they bake the bread they bring the fire out and they use just the heat to bake the bread.

  • And just look at that, my hubby likes soft bread, so I don’t bake hard, crunchy fall apart bread in my house. Its just nice and chewy and soft, just perfect the inside is just absolutely nice and moist. Now if the inside of your bread is like fufu then you failed. Now let’s cut it and see if we have passed, just look at that. Now if you push it down, it should bounce back, that means you have passed, and I think we did. And when bread starts to smell divine in the house, the aroma goes straight upstairs and pulls the babies down, they are my best taste testers. When I tell you Gape absolutely loves my bread, I mean he just love them, he is my best taste tester and there is Naa Momo, they make me proud all the time. And am going to have a taste too and trust me it is delicious. Just look at that. It is just tasty very airy and fluffy, just absolutely perfect.

  • Thank you so much for watching, I hope you enjoy this video. If you are a new subscriber, welcome to my channel this is sweet Adjeley. Thank you so much for subscribing. And to the sweet team you all know I love you. Until I see you in my next video stay safe, keep loving each other and remember that the love of family is life’s greatest blessing.

Sweet Adjeley

Head Chef

In The Kitchen With My Kids and more. There is nothing I love ❤️ more than to watch other people enjoy my food most of all to be approved by my kids. Attending TEMASCO I took home economics and later attended the New York Restaurant School, But my creative channel is not just about food but much much more please…

Read More

One Comment

  • Ruth Ahiable

    Hello Sweet Adjeley, my name is also sweet Atswei. Please I want to ask how much grams of fresh yeast can I use Instead of the dry yeast please. Thank you very much.

Leave Comment

Your email address will not be published. Required fields are marked *

x

Lost Password