Ghanaian Sweet Bread (Gansu Gabon)

Ingredients

• 6 tasse All-purpose flour (standard wheat flour)
• 1 tasse White sugar
• 1 cuillère à café Ground cinnamon (optional, adds flavor)
• 0.5 cuillère à café Grated nutmeg
• 2 cuillère à soupe Unsalted butter (melted)
• 1 sachet (7 g) Dry active yeast
• 1 cuillère à café White vinegar (helps texture, optional)
• 1 cuillère à café Fine salt
• 0.5 tasse Fresh whole milk
• 200 ml Warm water (35‑40°C to activate the yeast)
• 1 cuillère à café Vegetable oil (to grease the bowl)

Instructions

1. Test the yeast

   Mix the dry yeast with 200 ml warm water and 1 teaspoon sugar. Stir and let rest for 10 minutes.

   Time: PT10M

2. Prepare the dry ingredients

   In the large bowl, pour the flour, sugar, salt, cinnamon and nutmeg. Mix quickly then create a well in the center.

   Time: PT5M

3. Incorporate the liquids

   Pour the activated yeast mixture, melted butter, white vinegar and whole milk into the well. Mix until a homogeneous dough forms.

   Time: PT5M

4. Knead the dough

   On a lightly floured work surface, knead the dough for 10‑12 minutes by pushing from the bottom up, then folding it over itself.

   Time: PT12M

5. First rise

   Shape into a ball, place it in the lightly oiled bowl, cover with plastic wrap and let rise in a warm place for 1 hour 30 minutes until it doubles or triples in volume.

   Time: PT1H30M

6. Degas and shape

   Gently press the dough to release bubbles, divide into 4 equal pieces and shape each piece into a square or round form.

   Time: PT10M

7. Second rise

   Butter and flour the square pan, place the dough pieces, cover again with plastic wrap and let rise for 35 minutes until they puff up.

   Time: PT35M

8. Preheat the oven

   Preheat the oven to 180°C and place a small bowl of water at the bottom of the oven to create steam.

   Time: PT10M

   Temperature: 180°C

9. Baking

   Bake the bread for 40 minutes until golden. Check doneness by tapping the bottom: it should sound hollow.

   Time: PT40M

   Temperature: 180°C

10. Finishing and resting

    Remove the bread from the oven, let cool for 10 minutes in the pan, then unmold and brush with melted butter for shine.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

45 g

Fat

7 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-purpose flour: whole wheat flour, bread flour
• Instead of White sugar: cane sugar, coconut sugar
• Instead of Ground cinnamon: baking powder, cinnamon extract
• Instead of Grated nutmeg: nutmeg extract
• Instead of Unsalted butter: margarine
• Instead of Dry active yeast: fresh yeast
• Instead of White vinegar: lemon juice
• Instead of Fine salt: sea salt
• Instead of Fresh whole milk: semi-skimmed milk
• Instead of Warm water: hot water
• Instead of Vegetable oil: melted butter

Equipment Needed

• Large bowl
• Wooden spoon or spatula
• Measuring cup or kitchen scale
• Clean work surface
• Plastic wrap (or lid)
• Square pan (or loaf pan)
• Kitchen brush
• Oven
• Baking sheet

Critical Steps — Do Not Skip

• Test the yeast to ensure it is active.
• Knead the dough until a smooth and elastic texture is achieved.
• First rise until the volume doubles.
• Second rise before baking.
• Bake at 180°C with steam and check for hollow sound.

Chef Tips from the Video

• Add raisins or orange zest to the dough for extra flavor.
• Replace whole milk with coconut milk for a slightly exotic version.
• Brush the bread with cinnamon‑flavored butter right after baking for a glossy and fragrant finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight plastic bag for 2‑3 days.

Freezer: Wrap individually and freeze for up to 2 months.

Room temperature: At room temperature 1‑2 days, away from humidity.

Make-Ahead Tips

• After the first rise, the dough can be frozen in the oiled bowl, wrapped and placed in the freezer. Let it thaw in the refrigerator before the second rise.
• Baked bread keeps for 2 days at room temperature or 1 week in the refrigerator, lightly reheated in the oven before serving.