You only need 7 ingredients to make this easy homemade Ghana sugar bread recipe. Soft, fluffy, chewy, and sweet at the same time. This bread is beginner-friendly, and you can go right with it. This is the recipe for you if you need a simple bread recipe.
Ghanaian sugar bread, or sugar bread as it is popularly called in Ghana, is usually served as part of a breakfast dish. Sugar bread is served with milo chocolate drink, tea, cocoa drink, or porridge and can be eaten anytime. A similar version of this bread is agege bread from Nigeria. Aside from bread, the next most popular breakfast item among West Africans is bofrot.
Why You Will Like This Recipe.
- Very easy bread recipe
- Requires only 7 ingredients.
- These are delicious and have a buttery texture.
- simple ingredients and no eggs or ascorbic acid (vitamin C)
Video Tutorial: Ghana Sugar Bread
The video tutorial shows that the dough comes together with a stand dough mixer. You can use a paddle attachment or a dough hook. You can also make the dough by hand, but it requires a bit of arm muscle. It’s time to knead after the dough comes together in the mixing bowl. You can continue beating the dough with the mixer for this step or knead the dough by hand.
Ingredients Note
Full ingredient measurements and instructions can be found on the recipe card at the bottom of the page. The ingredients needed for this bread are:
- Milk: Liquid activates the yeast. I use whole milk for great flavor and softest texture, and I usually use an equal part of milk and water for the liquid called for in the recipe.
- Yeast: You can use active dry yeast or instant yeast. If using active dry yeast, the rise times will be a little longer.
- Sugar: Granulated sugar is used. Sugar feeds the yeast, increases its activity, and tenderizes and sweetens the dough.
- Flavor enhancer: ground nutmeg and pure vanilla extract to elevate your bread flavor and taste. Use freshly grated nutmeg and pure vanilla extract for a loaf of quality bread.
- Butter: Unsalted butter promises a flavorful and soft sugar bread. Make sure it’s at room temperature.
- Salt: salt adds and improves the flavor of the bread. Salt strengthens gluten structure, making it more stretchable and improving the texture of the bread.
- Flour: This recipe can use all-purpose flour or bread flour. Strong bread flour produces chewier bread. There are no other changes to the recipe if you use all-purpose flour.
Tools
- Large mixing bowl
- Wooden spoon
- Stand Mixer with the dough hook.
- Plastic wrap or tea towel
- Measuring cup or scale
Step By Step Instructions for Making Ghana Sugar Bread
Follow the step-by-step instructions, and you will make your first bread quickly. You can also watch the video to give you information.
Step 1: Make the dough.
First, read through the recipe to understand the instructions fully. Then, gather all the ingredients needed and ensure they are at the right temperature.
Then, add all the dry ingredients and mix on low with the paddle attachment until everything is combined in a large bowl or stand Mixer. You can use a whisk to mix if you don’t have a stand mixer. Add the softened butter to the flour mixture and mix to distribute the butter evenly on a low speed.
Then, add the liquid to the flour mixture using the dough hook attachment and mix on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. You can also do the mixing with a wooden spoon or spatula with a bit of elbow grease.
STEP 2: KNEADING THE DOUGH
To develop the gluten, continue to knead the dough for about an extra 5- 7 minutes. Although the dough starts soft and sticky, it becomes smooth and elastic when kneaded. The gluten helps the bread dough to rise well and produces soft and fluffy dough. You can also knead the dough by hand, which will take longer than the stand mixer.
How To Knead The Bread Dough By Hand
To knead by hand, first shape the dough into a ball and place it on a lightly floured surface. Fold the dough in half towards you and press it away from you using the heel of your hand. Give the dough a quarter turn and continue folding, pushing, and turning. After 10 minutes, the dough should become shiny and elastic.
STEP 3: SHAPE THE DOUGH.
As said earlier, this dough requires only one rise, but you need it to rest first. Lightly grease a large bowl with vegetable oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover with a clean kitchen towel and allow the dough to rest in a warm place for 10- 30 minutes, which helps the gluten that has developed to relax and helps work with the dough easily.
While the dough rests, prepare two 8x 5 inches loaf pans with easy pan release or vegetable oil and flour. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. Roll it up into an 8-inch log, seal the edges, and place it in the prepared loaf pan with seam side down. This prevents large air pockets from forming in the bread.
STEP 4: RISING TIME
Cover the dough with tea or a kitchen towel and allow it to rise warmly for about 1 or 11/2 hours or until it has doubled in size. You can proof the dough in an oven. I usually turn on the oven light, producing enough heat for the dough. You can also place the dough in the microwave with hot water, making enough heat to proof the dough if you don’t have a warm place.
The other option is to heat your oven for 1 minute and then turn it off and let the dough rise until it has doubled in size.
STEP 5: BAKE THE BREAD
While the dough is still proofing, preheat your oven to 350 F. When the dough has doubled in size, place the bread on the center rack of the oven.
Bake the bread for 30-34 minutes or until golden brown on top. If you gently tap on the loaf, it should sound hollow. You can use an instant-read thermometer to read the center of the loaf at 195°F (90°C).
STEP 6: COOLING THE BREAD
When the bread is ready, remove it from the oven and transfer it onto a cooling rack. Allow the bread to cool completely before slicing. Serve and enjoy!
To enjoy this bread hot, let it cool down slightly and then slice and spread it with butter. Yum yum!
EXPERT BAKING TIPS
- If you leave the bread in the pan for much longer than that, you’ll steam it, which may cause some parts of your loaf to go soggy.
- Make sure to knead the dough well to develop the gluten and flavor of the bread.
- Don’t add more flour when kneading because you will have denser bread.
- Use room-temperature ingredients for easy mixing and distribution.
- If you own a kitchen scale, use it for accurate measurements.
- Check the temperature of the liquid before using it. If it is too hot, it will kill the yeast; if it is too cool, the yeast will not become activated.
- Salt inhibits yeast growth, so do not mix the two.
STORAGE AND FREEZING INSTRUCTIONS
You’ll want to store leftover bread in an airtight container at room temperature for about three days. Allow the bread to cool completely, then freeze for up to 3 months. I prefer to slice the bread before freezing so that I can thaw the amount needed at a time without thawing the whole load of bread.
Thaw in the refrigerator or at room temperature and use it as desired.
Substitutions and Variations
How about some variation to try at home? Add these ingredients to the flour mixture before adding the liquid ingredients.
- Rosemary sweet bread- 2 tablespoons fresh or dried chopped rosemary. I like the fresh rosemary since some is growing in my garden.
- Garlic and herb sweet bread: 2 teaspoons each: dried rosemary, dried basil, and parsley. And 1 teaspoon garlic powder.
- Cheese sweet bread: 1 cup of shredded cheese. Choose the type that works for you, but avoid super soft cheeses.
- Sweet Whole Wheat Bread – replace the part of the flour with whole wheat flour.
- You can make a sweet or sugar dinner roll by dividing the dough into 12 equal sizes and shapes and continuing with the recipe as written.
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Thanks for reading, and stay blessed!
Happy baking
Linda!
Ghana Sugar Bread
Equipment
- Large mixing bowl
- Stand Mixer with the dough hook.
- Plastic wrap or tea towel
- Measuring cup or scale
Ingredients
- 6 cups bread flour
- ½ cup sugar
- ½ cup softened butter
- 2 teaspoons salt
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 1½ cups warm water half milk and half water optional
- 4 teaspoons instant yeast
Instructions
- Step 1: Make the dough.
- The first is to read through the recipe to get a full understanding of the instructions. Then gather all the ingredients needed and make sure they are at the right temperature.
- Add all the dry ingredients and mix on low with the paddle attachment until everything is combined in a large bowl or stand Mixer. You can use a whisk to mix if you don’t have a stand mixer. Add the softened butter to the flour mixture and mix to distribute the butter evenly on a low speed. Then, add the liquid to the flour mixture using the dough hook attachment and mix on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. You can also do the mixing with a wooden spoon or spatula with a bit of elbow grease.
- STEP 2: KNEADING THE DOUGH
- To develop the gluten, continue to knead the dough for about an extra 5- 7 minutes. Although the dough starts soft and sticky, it becomes smooth and elastic when kneaded. The gluten helps the bread dough to rise well and produces soft and fluffy dough. You can also knead the dough by hand, which will take longer than the stand mixer.
- To knead by hand, first shape the dough into a ball and place it on a lightly floured surface. Fold the dough in half towards you and press it away from you using the heel of your hand. Give the dough a quarter turn and continue folding, pushing, and turning. After 10 minutes, the dough should become shiny and elastic.
- STEP 3: SHAPE THE DOUGH.
- As said earlier, this dough requires only one rise, but you need it to rest first. Lightly grease a large bowl with vegetable oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover with a clean kitchen towel and allow the dough to rest in a warm place for 10- 30 minutes, which helps the gluten that has developed to relax and helps work with the dough easily.
- While the dough rests, prepare an 8x 5 inches loaf pan with easy pan release or vegetable oil and flour. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. Roll it up into an 8-inch log, seal the edges, and place it in the prepared loaf pan with seam side down.
- STEP 4: RISING TIME
- Cover the dough with tea or a kitchen towel and allow it to rise warmly for about 1 or 11/2 hours or until it has doubled in size. You can proof the dough in an oven. I usually turn on the oven light, producing enough heat for the dough. You can also place the dough in the microwave with hot water, making enough heat to proof the dough if you don’t have a warm place.
- The other option is to heat your oven for 1 minute and then turn it off and let the dough rise until it has doubled in size.
- STEP 5: BAKE THE BREAD
- While the dough is still proofing, preheat your oven to 350 F. When the dough has doubled in size, place the bread on the center rack of the oven.
- Bake the bread for 30-34 minutes or until golden brown on top. If you gently tap on the loaf, it should sound hollow. You can use an instant-read thermometer to read the center of the loaf at 195°F (90°C).
- STEP 6: COOLING THE BREAD
- When the bread is ready, remove it from the oven and transfer it onto a cooling rack. Allow the bread to cool completely before slicing. Serve and enjoy!
- To enjoy this bread hot, allow it to cool down slightly and then slice and spread it with butter. Yum yum!
Notes
Thaw in the refrigerator or at room temperature and use it as desired.
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