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