Ghanaian butter bread

Ingredients

• 360 ml Warm water (Temperature 35‑40 °C, not boiling)
• 0.5 cuillère à soupe Active dry yeast (baker's yeast) (Approximately 7 g)
• 0.5 cuillère à soupe White sugar (Helps activate the yeast)
• 512 g All-purpose flour (Approximately 4 cups, sifted)
• 1 cuillère à café Ground nutmeg (Provides the characteristic aroma)
• 1 cuillère à café Salt
• 110 g Unsalted butter (or margarine) (8 tablespoons, at room temperature)
• 1 cuillère à soupe Vegetable oil (To grease the proofing bowl)
• 1 petit morceau Plastic wrap (food film) (To cover the dough during rises)

Instructions

1. Yeast activation

   In a bowl, combine the warm water, dry yeast, and sugar. Stir for 30 seconds, then let rest covered for 10‑15 minutes until a foam forms.

   Time: PT12M30S

2. Prepare the dry ingredients

   In another bowl, sift the flour, add the ground nutmeg and salt. Whisk to distribute the spices evenly.

   Time: PT2M

3. Incorporate the butter and yeast

   Add the softened butter to the dry ingredients, then pour in the yeast‑water mixture. Mix by hand or with a stand mixer until a slightly sticky dough forms.

   Time: PT5M

4. Knead the dough

   On a lightly floured work surface, knead the dough for 10‑15 minutes until it becomes smooth and elastic.

   Time: PT12M30S

5. First rise

   Shape into a ball, place in a large oiled bowl, drizzle with a little oil, cover with plastic wrap and let rise for 1 h 30 at room temperature until it doubles in size.

   Time: PT1H30M

6. Degas and second knead

   After the first rise, degas the dough by gently pressing it, then knead for 3‑4 minutes to redistribute the air bubbles.

   Time: PT3M30S

7. Shape the bread

   Flatten the dough, roll into a round shape then form the two ends into small baguettes or the traditional shape.

   Time: PT3M

8. Prepare the pan

   Grease the loaf pan, lightly dust with flour and tap to remove excess.

   Time: PT2M

9. Second rise in the pan

   Place the shaped dough into the pan, cover again with plastic wrap and let rest for 30 minutes until it puffs up again.

   Time: PT30M

10. Preheat the oven

    Preheat the oven to 180 °C for about 10 minutes.

    Time: PT10M

    Temperature: 180°C

11. Bake the bread

    Place the covered pan in the oven and bake for 30‑40 minutes (about 35 minutes average) at 180 °C until the top is golden and the bread sounds hollow when tapped.

    Time: PT35M

    Temperature: 180°C

12. Cool and slice

    Remove the bread from the oven, let rest for 5 minutes, unmold, then slice with a serrated bread knife.

    Time: PT5M

Nutrition Facts

Calories

435

Protein

8 g

Carbohydrates

60 g

Fat

15 g

Fiber

2 g