Ishilove:

Me, I'm a gentle geh o

*flutters eyelashes*

Seriously though, I live on the mainland and it is everywhere in my hood.

Afi gentle geh na

That company has issue with distribution jare

Omoluabi16:


hehe. it's funny, the period I ate val u very well was when I lived around ijanikin. Now I moved here around alimosho, and I don't see it. well like you said, maybe it has to do with their distribution.

Hahaha I even thought it will be more common in alimisho because its sort of townish abi is it hinterland interior alimosho

Pamelayoung:


Please can you put up an illustration? Give recipes as well

Ok. About illustration I don't want to start uploading pic here.

But for recipe, lemme give you my favorite recipe.
It's fish bread! Yes you heard it, fish bread.

Sorry about my measurements here cus I eyeball most of it. I don't really use formal measurements, I no dey bake for Ask rock.

Another disclaimer, I knead with my hands and I use a small electric oven. About 10500 in konga I think.


I have this white measuring cup set. I use the biggest and lump in about three cups. After that, I add a half teaspoon of salt them I use a whisk and turn it around them add about two or one and a half of sugar. I measure it using empty bama mayonaise bottle which happens to be my sugar container.

I will then whisk them again and then add like one and a half teaspoon of yeast.

I boil like two cups of water then turn only one cup into a tea cup and then add powdered milk (optional). I use about one sachet of peak. The fifty naira own. Then I break in an egg into the milk and beat both of them (the egg and the milk here is totally optional) but it makes it delicious.

Make sure the water isn't that hot else e go cook your egg kinda.

Then I turn it into the bowl containing the flour Dem. Then I use my garri paddle (yes, good old garri paddle, did I tell you it can also be used as a weapon: story for another day Sha).

Then try to turn it as if you're turning eba (some people stay with their hands, pls don't) turn it till u see it begin to form into a dough, then you stop.

Cut small pieces of butter and add (mostly here I use margarine) add about 5 to 6 inch size cubes of it then continue turning.

A word of caution here, margarine or butter contains a bit of liquid which will make you try to add more flour.

When you can get it into one ball them turn it into a floured work surface. And start kneading. Knead and as little bits of floor as you do till you have a smooth dough. You shouldn't use more than half a cup to one cup of flour while kneading. Infact the less the better.

If the dough is to dry or hard, Remember the remaining one cup of warm water in the kettle as it to it. But pls don't pour it in. Dip your fingers to the water use the wet fingers to knead and repeat till u have a workable dough. Then use a bit of veg oil on a bowl (pls not palm oil, thank you) them put your dough ball in the hotel and swirl it around, the essence is to cost the dough entirely then cover it with a shrink wrap try to get it airtight if you can.

Hack no 1. If you still have the warm/hot water. Dampen a kitchen towel and then put it on top of the shrink wrapped bowl. It speeds up the rising time. That's for those that don't have time enough on their hands.

As the bread is rising. Bring out your fish.

It's fish time guys.

Disclaimer again. Use can sardines if you can afford. It has a good taste, but night be a bit pricey as you'll need about two cans here. Wish I do here is to use Titus fish from market. One is enough.

Then bring out oga Titus!!! Wash, cut it up and then season, boil till it's soft. Please don't forget the pepper a little bit more if you get nauseated easily. Drain the fish and then mash it into chunks, removing as much bone as possible. In fact get them all out.

That's one of the advantage that sardines have, their bones are boneless!!!.

Set the remaining fish aside cus I know say you'll definitely eat some(we totally understand).

When the dough has risen enough.(it'll double in size). Pls don't let it triple. The result taste isn't as doubly risen bread.

Bring it out. Knead it again. Then rub bits of margarine on your pan. Or you can use noon stick spray if you have.

Then roll the dough out flat then then roll it back scoping in bits of fish as you roll it till you have it like a fish roll. Make sure it's like half of the height of the pan. Tuck the ends in and Lyft it and place in your pan. Cover it again for about 30 mins. Then preheat your oven and let the bread rise.

You Can do the damp dish cloth thingy again. As soon at it is the same height with your pan or after 30 mins stuck it into the oven. I usually keep mine at 170 or less. This is to allow the the bread cook well. After 30 mins pls check it by sticking a toothpick inside it out comes out clean you can then remove the bread. Take it out from the pan and let it cool down on a wire rack (not plate) then you enjoy.


Well folks that's my fish bread recipe.

I first ate the bread in ojuelegba by the flyover. There was a pastry shop owned by an Egyptian way back in 2011. I don't know if it's still there.

This bread is amazing. Sorry I don't have the pix now. But am baking it this weekend. If necessary I'll add the step by step pix.

Oya comments, questions etc.

Thanks for reading my epistle.

Ikotun Lagos and environs

Chunkies 350

Honey comb 300

Queensmeal 300

Val u 350

Xtralife 250

A1 250


Ago palace ..festac ....environs

Vanilla cottage bread 400
If that bread get supplied by 9am its off the shelf by 3 pm

Shoprite loaf I see people queue up waiting for bread there

Butter field Abi ns butter crust

Some breads listed in.ikotun.axis sell as well.in this area

Ppl okokomaiko

Sawoye

If u take that agege bread eat beans for morning e go carry you to the next day

Afegunle

Lion share ...very long tasty bread

elnino3:

Ok. About illustration I don't want to start uploading pic here.

But for recipe, lemme give you my favorite recipe.
It's fish bread! Yes you heard it, fish bread.

Sorry about my measurements here cus I eyeball most of it. I don't really use formal measurements, I no dey bake for Ask rock.

Another disclaimer, I knead with my hands and I use a small electric oven. About 10500 in konga I think.


I have this white measuring cup set. I use the biggest and lump in about three cups. After that, I add a half teaspoon of salt them I use a whisk and turn it around them add about two or one and a half of sugar. I measure it using empty bama mayonaise bottle which happens to be my sugar container.

I will then whisk them again and then add like one and a half teaspoon of yeast.

I boil like two cups of water then turn only one cup into a tea cup and then add powdered milk (optional). I use about one sachet of peak. The fifty naira own. Then I break in an egg into the milk and beat both of them (the egg and the milk here is totally optional) but it makes it delicious.

Make sure the water isn't that hot else e go cook your egg kinda.

Then I turn it into the bowl containing the flour Dem. Then I use my garri paddle (yes, good old garri paddle, did I tell you it can also be used as a weapon: story for another day Sha).

Then try to turn it as if you're turning eba (some people stay with their hands, pls don't) turn it till u see it begin to form into a dough, then you stop.

Cut small pieces of butter and add (mostly here I use margarine) add about 5 to 6 inch size cubes of it then continue turning.

A word of caution here, margarine or butter contains a bit of liquid which will make you try to add more flour.

When you can get it into one ball them turn it into a floured work surface. And start kneading. Knead and as little bits of floor as you do till you have a smooth dough. You shouldn't use more than half a cup to one cup of flour while kneading. Infact the less the better.

If the dough is to dry or hard, Remember the remaining one cup of warm water in the kettle as it to it. But pls don't pour it in. Dip your fingers to the water use the wet fingers to knead and repeat till u have a workable dough. Then use a bit of veg oil on a bowl (pls not palm oil, thank you) them put your dough ball in the hotel and swirl it around, the essence is to cost the dough entirely then cover it with a shrink wrap try to get it airtight if you can.

Hack no 1. If you still have the warm/hot water. Dampen a kitchen towel and then put it on top of the shrink wrapped bowl. It speeds up the rising time. That's for those that don't have time enough on their hands.

As the bread is rising. Bring out your fish.

It's fish time guys.

Disclaimer again. Use can sardines if you can afford. It has a good taste, but night be a bit pricey as you'll need about two cans here. Wish I do here is to use Titus fish from market. One is enough.

Then bring out oga Titus!!! Wash, cut it up and then season, boil till it's soft. Please don't forget the pepper a little bit more if you get nauseated easily. Drain the fish and then mash it into chunks, removing as much bone as possible. In fact get them all out.

That's one of the advantage that sardines have, their bones are boneless!!!.

Set the remaining fish aside cus I know say you'll definitely eat some(we totally understand).

When the dough has risen enough.(it'll double in size). Pls don't let it triple. The result taste isn't as doubly risen bread.

Bring it out. Knead it again. Then rub bits of margarine on your pan. Or you can use noon stick spray if you have.

Then roll the dough out flat then then roll it back scoping in bits of fish as you roll it till you have it like a fish roll. Make sure it's like half of the height of the pan. Tuck the ends in and Lyft it and place in your pan. Cover it again for about 30 mins. Then preheat your oven and let the bread rise.

You Can do the damp dish cloth thingy again. As soon at it is the same height with your pan or after 30 mins stuck it into the oven. I usually keep mine at 170 or less. This is to allow the the bread cook well. After 30 mins pls check it by sticking a toothpick inside it out comes out clean you can then remove the bread. Take it out from the pan and let it cool down on a wire rack (not plate) then you enjoy.


Well folks that's my fish bread recipe.

I first ate the bread in ojuelegba by the flyover. There was a pastry shop owned by an Egyptian way back in 2011. I don't know if it's still there.

This bread is amazing. Sorry I don't have the pix now. But am baking it this weekend. If necessary I'll add the step by step pix.

Oya comments, questions etc.

Thanks for reading my epistle.

Ha! Pls I don't understand this your epistle can I come and to watch you bake? I prefer seeing it live than reading

Pamelayoung:


Ha! Pls I don't understand this your epistle can I come and to watch you bake? I prefer seeing it live than reading

I doubt if that'll be possible as I stay in Uyo. But if you're within the environs. I'll be glad to show you. Step by step.

Have u tried Nexta bread?

I made this yesterday

Thanks elnino3.....I would definately try it

maradelkitchen:
Thanks elnino3.....I would definately try it

You're welcome maradelkitchen. Your bread looks yummy. Now am in the baking spirit.

Http

Wow!
Why hadn't I thought of this - a thread for bread-smiths! My love for bread is....buttered up!

Anyway, in response to the OP, the following are my favourite loafs within the fringes of Nigeria:
.OK Tantalizer bread - Ikot Ekpene, Aba and environs
.Sunrise bread - Ibadan, Ilorin and Ogbomoso
.My Joy bread - Oyo, Kwara and environs
.Oyiza bread - FCT
.Shoprite whole wheat bread - most shoprite stores nationwide.

Outside these mentioned, I have some other contenders depending on my prevalent pastry state. In the end though, hot agege bread na their mother! Freshly home baked buns works too.

Regards,
Yes boss!

maradelkitchen:
I made this yesterday

Sighting the Rusell Hobbs breadmaker! Smells bread-tastic!!!
Yesboss!

Chunkies bread is the in thing here for people that lives in ikotun axis. I Tasted paradise Hp bread it was also sumptuous

For people in the North, I'd recommend Oasis (Ostrich) Bakery's big toast/coconut bread. They make exceptional pastries, even shoprite's does not put a dent on theirs. Their pizza is equally cool.
Check them out in Jos, Ilorin, Kano and Bauchi.

Yesboss!

Titay:
Chunkies bread is the in thing here for people that lives in ikotun axis. I Tasted paradise Hp bread it was also sumptuous

I have heard about both crunchies and chunkies now. Think it's time to explore them.
Coming to Ikotun pretty soon.

Regards,
Yesboss.

yesboss20:
Wow!
Why hadn't I thought of this - a thread for bread-smiths! My love for bread is....buttered up!

Anyway, in response to the OP, the following are my favourite loafs within the fringes of Nigeria:
.OK Tantalizer bread - Ikot Ekpene, Aba and environs
.Sunrise bread - Ibadan, Ilorin and Ogbomoso
.My Joy bread - Oyo, Kwara and environs
.Oyiza bread - FCT
.Shoprite whole wheat bread - most shoprite stores nationwide.

Outside these mentioned, I have some other contenders depending on my prevalent pastry state. In the end though, hot agege bread na their mother! Freshly home baked buns works too.

Regards,
Yes boss!

Thank you for the beautiful submission.

However I am yet to come across Oyiza Bread in the FCT.

Where can I get this loaf of bread please?

I will like to have a first hand experience.

Thank you

uboma:
I can't go a day without having a bite of 'good' Bread.

Here in Abuja, I have my preference already but outside Abuja, I spend quite some time looking for good Bread to buy and sometimes I end up not buying because I cannot tell which is good.

To this end, I ask that lovers of 'good' Bread kindly identify the best Bread in their individual locations.


This may aid visitors to these locations to make informed decision when buying bread.


For Abuja, I eat only the following,

1) Oak loaf of Bread

2) Butterfield loaf of Bread

3) Lims loaf of Bread (but I no longer see these in the market).


Lovers of Bread based in the FCT can update the list as well.

Looking forward to responses from other locations.


Have a good Sunday.

you are missing go and try the following breadin Abuja
Grand square,chester fries, Next bread and shoprite Aunties

uboma:


Thank you for the beautiful submission.

However I am yet to come across Oyiza Bread in the FCT.

Where can I get this loaf of bread please?

I will like to have a first hand experience.

Thank you

Good morning!

My apologies for seeing this late. For Oyiza, one would have to be in Central Area - from the Area 1-3 axis up into Garki 2 then I think at Karu/Kurudu as well. If memory serves me correctly, it's produced around the Keffi region.

Regards,
Yesboss!

yesboss20:


Good morning!

My apologies for seeing this late. For Oyiza, one would have to be in Central Area - from the Area 1-3 axis up into Garki 2 then I think at Karu/Kurudu as well. If memory serves me correctly, it's produced around the Keffi region.

Regards,
Yesboss!

Good day Sir.


Thank you for the feedback.

Not in Abuja at the moment though.

Upon my return, I will look for it.

Cheers

Still updating this thread,


Easybite Family Loaf is another good loaf of bread to add on the list.

So few pictures?

Very detailed topic, nice one.

We have a new loaf of Bread in town, Dunamis. The loaf of Bread is good and tasty.

I will like to find out if it is affiliated to Dunamis Church.

If only one could somehow taste through the internet.

Butterfield Bread
Alomosho, Lagos.

I hear people speak well off Jendol Bread too.

If you reside around Ikọtun, Egbeda, axis, Pls Share the Best affordable breads one can get in this area.