Saturday, 5 September 2015

Ghana Tea Bread (improved recipe)

Ghanaians love their bread so much so that they would travel any distance and length just to get the freshest and finest bread. The are different types of bread such as brown bread, sweet bread, buns bread which are enjoyed in Ghana but the three main /popular ones are tea bread, sugar bread and butter bread. Out of the three popular breads, Tea Bread is the least sweetest and it's a bit more salty. If you don't like sweet breads then Tea Bread will be your take. Today, I will share a recipe for tea bread. Give this recipe a go and let me have your comments.

30-07-2016 So I bought some fresh yeast meaning to try my Ghana Tea Bread with it. However the yeast failed to proof. So I ended using regular dry yeast. Being a bit disappointed with the fresh yeast, I decided to do a test and revised the original recipe. I reduced the dry yeast from 18g to 15g and also increased the added water from 250ml to 300ml. This turned out to be a much better taste and texture hence recipe revised for you to try out. Always feedback will be appreciated. 

  • 600g Strong Bread Flour
  • 1 Tsp Salt
  • 1 Tsp Sugar
  • 50g Butter melted 
  • 1 Tsp Nutmeg
  • 15g Dry Active Yeast
  • 300ml Water
  • 50ml Luke Warm Water for the yeast

1. Place the flour, salt, butter, nutmeg in a mixing bowl and mix together. Add the melted butter.

2. Put 50ml of the warm water in a bowl, add the yeast, 1 tsp sugar and whisk. Set it aside to froth. This may take up to 15 minutes.

3. Now add this to the flour mixture and mix until well incorporated.

4. Add the 300ml of water and mix the flour into a dough.

5. Knead the dough until it is very elastic.

6. Grease a glass bowl with butter. Roll the dough into a ball and place in the greased bowl. Rub the dough with the butter and turn the dough up, so the buttered face is up.

7.Cover the bowl with cling film and place in a warm place for the dough to rise. You can create a warm environment by warming up the oven to 100oC. When the set temperature is reached, switch it off and leave the oven light on.

8. Once doubled in size, this may take an hour, place on a floured surface and knead, knocking out the air. Cut it up into 6 equal pieces and knead it into a bun on a lightly floured surface. Alternatively Roll into oblong shapes. Lightly butter and flour your choice of baking tray. Place the buns in the tray, ensuring that they are equally spaced. If going for the oblong shapes, line a baking tray with baking paper, create compartments as shown and place the each dough in each compartment. Lightly dust the dough with flour, this is optional.

9. Cover with a damp warm cloth. Using a rolling pin or something suitable to prevent the cloth from touching the dough. 

10. Leave in a warm place for it to rise and double in size. This may take 30 minutes to an hour depending on the warmth of environment. Don’t let it over proof.

11. Heat up the oven to 180oC. Place the baking tray on a top shelf.

12. Bake the dough for 30 minutes and then place a bowl of cold water on the bottom shelf. This will create steam in the oven to help create a lovely crust on the bread.

13. Turn up the heat to 200oC and bake till the bread is light brown. This may take another 20 minutes. 

14. Once the light brown colour has been achieved, take it out of the oven, cover the bread with a cloth and let it rest to cool down. Remove the cloth after 5 minutes and continue to let it cool down completely.

15. Once cooled serve with your favourite beverage.


  1. Do you know that you were featured in CNN? Congratulations!

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  3. love your recipes,they are simple and easy to follow.