Sugar Bread 1

Preparation info

  • Difficulty

    Medium

  • Makes

    12 to 15

    servings

Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

This rich sugar bread recipe is adapted from one taught to me by Barbara Baëta’s cousin Mrs. Spendlove (aka Pamela Ayele Attipoe), the owner of the PamFram bakery in Accra.

Ingredients

  • 1 egg
  • ¾ teaspoon salt
  • 2 tablespoons full-cream powdered milk (like Nido)
  • ¾ cup sugar
  • 3½ to 4 cups sifted bread flour
  • ½ to ¾ teaspoon ground nutmeg (or to taste)
  • 1 (¼-ounce) packet regular or rapid rise dry yeast ( teaspoons)
  • 6 tablespoons margarine or butter

Method

Directions

  1. Set all ingredients out to come to room temperature.
  2. Break the egg into a large mixing bowl. Add the salt, powdered milk, and ½ cup water, stirring with a fork until the powder is dissolved. Add sugar and mix again vigorously until slightly foamy.
  3. In a second bowl, measure out 3 cups of the sifted flour. Add nutmeg and stir together.
  4. Make a hole in the center of the flour and add the sugar mixture all at once, followed by the yeast. Mix together first with a spoon, then mixing and kneading by hand, pushing against the sides of the bowl to mix. Work the softened margarine or butter into the dough, pushing in the middle and turning repeatedly.
  5. Sprinkle ½ cup of the remaining flour onto a clean work surface and knead the dough, gradually working in the remaining flour if needed, to achieve a smooth and elastic dough, about 10 to 15 minutes.
  6. Leave the dough to rest, covered with a damp cloth, for 30 minutes in a warm, humid place away from drafts. It might need to be put in a slightly warm oven along with a bowl of water.
  7. After 30 minutes, punch the dough down and knead lightly. Form into desired shape—this makes 1 medium loaf (9 × 5 × 2¾ inch pan), 1 braided loaf, 2 smaller loaves, or 12 to 15 rolls.
  8. After shaping the dough, place in a greased/oiled baking pan or on a baking sheet, cover loosely, and leave to rise in a warm place until doubled in size—this will likely take several hours.
  9. Preheat an oven to 350 degrees F. Bake a loaf until nicely browned, about 30 to 45 minutes. Check the loaf after 20 or 25 minutes and if it is browning too quickly, cover it with foil (for rolls, check after 15 or 20 minutes). When the bread is ready, remove it from oven and turn out to cool on a wire rack.

Variations

  • Substitute mace for the nutmeg
  • Replace the powdered milk and water with whole milk at room temperature.

Troubleshooting: If the bread fails to rise, activate an additional teaspoon of dry yeast in 2 tablespoons of very warm water with a pinch of sugar. When it bubbles, work into the dough, using a little more flour, if necessary. Repeat from step 6.