EASY HOMEMADE GHANA SUGAR BREAD | NO MILK | NO EGGS

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while reducing saturated fat.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories and suitable for lactose-intolerant individuals.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with additional flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a plant-based alternative for binding.

Grate about a quarter of nutmeg onto the flour.

Add flour, sugar, salt, and yeast in a bowl, keeping the yeast away from the salt.

Make a well in the middle and add butter and half of the water.

Mix the ingredients and add the rest of the water little by little until the desired texture is reached, using about 3/4 cup of water.

Knead the dough to develop gluten, then let it rest for about 10 minutes.

Butter and flour the loaf pans and set aside.

After resting, shape the dough into loaves, rolling it into a log and pinching the ends together.

Place the shaped dough in the loaf pan, seam side down, cover with plastic wrap, and let it rise in a warm place for about an hour or until doubled in size.

Preheat the oven to 350°F (175°C).

Lower the oven temperature to 325°F (163°C) before baking the bread.

Bake the bread until done, checking for a soft and moist texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens