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Ghanaian Sweet Bread (Gansu Gabon)
Moist Ghanaian sweet bread, scented with cinnamon and nutmeg, made with a two-stage leavened dough. Square or round shapes, ideal for breakfast, snack or as a side. The recipe includes all the chef's tips from LA CUISINE D’AMA to achieve a very tender crumb and a golden crust.
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Critical Success Points
- • 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.
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Do not touch the sheet or pan immediately after baking.
- • Use warm water (not boiling) to activate the yeast to avoid burns.
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