Nigerian Sardine Bread
Sardine bread is a yeasted bread containing tinned sardines. It is delicious accompanied by fruit juice.
Source and licence
"Nigerian Sardine Bread" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Nigerian_Sardine_Bread, revision 4522827), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Nigerian_Sardine_Bread&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4522827
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Nigeria. Associated with Nigeria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 5 cups all-purpose flour
- Salt to taste
- ½ cup + 2 tbsp warm water
- 1 tsp white granulated sugar
- 3 tsp active dry yeast
- 250 ml lukewarm milk
- Sardine oil
- Tinned sardines
Method
- Sift the flour into a clean bowl. Add salt to taste, and mix everything together.
- In another separate clean bowl, combine the warm water, sugar, yeast, and milk.
- Transfer the flour mix into the yeast mix. Stir in the sardine oil, and mix it all together to make a dough.
- Transfer the dough to a clean work surface, and knead it well.
- Rub some soya oil in a clean bowl. Place the dough in the greased bowl, and turn it to make sure the oil coats the dough. Cover the dough, and proof for at least an hour until it doubles in volume.
- Press on the dough to deflate it. Knead again, and roll it out.
- Place the sardines one at a time inside the dough, and roll it up to enclose the sardines.
- Line a baking pan with parchment paper. Place the dough inside the baking pan and proof for at least another 20 minutes.
- Bake for 45 minutes.
- Cool before cutting and serving.