AFTER MUCH TRIAL AND ERROR, Taiye thinks she’s discovered a trick to give her Agege bread that desired chewy texture: scalded flour. A simple combination of bread flour and boiling water creates a gelatinous dough that gives the bread that signature stretch without the need for potassium bromate, or any other dodgy preservatives. She sifts 350 grams of bread flour, seven grams of instant dry yeast, and a teaspoon of salt.
