Tapalapa Gambian Bread

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Traditional Gambian bread known for its distinctive elongated oval shape with a deep seam running down the center. This soft, mildly sweet loaf has a tender crumb and a lightly chewy golden crust, making it perfect for breakfast with tea, slathered with butter, or used as the base for hearty sandwiches. A beloved everyday staple in Gambian homes and roadside bakeries.

Nutrition Facts

Per serving (estimated)

• 395 kcalCalories
• 8 gFat
• 1.5 gSaturated Fat
• 68 gCarbs
• 2 gFiber
• 5 gSugar
• 9 gProtein
• 390 mgSodium
• 110 mgPotassium
• 35 mgCalcium
• 4 mgIron
• 0 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the dough

• 4 cups (500 g) all-purpose flour
• 2 1/4 tsp (1 packet) active dry yeast
• 1 cup (240 ml) warm water, about 110°F (43°C)
• 1/4 cup (60 ml) warm milk
• 2 tbsp granulated sugar
• 1 tsp fine salt
• 3 tbsp vegetable oil or melted butter

For shaping and topping

• 2 tbsp all-purpose flour, for dusting
• 2 tbsp milk or 1 beaten egg, for brushing
• 1 tbsp sesame seeds (optional)
• 1 tbsp melted butter, for finishing (optional)

Directions

1. Activate the yeast by combining the warm water, sugar, and yeast in a small bowl; let stand for 5 to 10 minutes until foamy and fragrant.
2. In a large mixing bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture, warm milk, and oil.
3. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8 to 10 minutes until smooth, soft, and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
5. Punch down the risen dough and divide it in half. Shape each portion into an elongated oval about 10 inches (25 cm) long and 4 inches (10 cm) wide.
6. Using the handle of a wooden spoon or your knuckles, press a deep lengthwise groove down the center of each oval, splitting the top open to reveal the signature tapalapa seam.
7. Set the shaped loaves on a parchment-lined or banana-leaf-lined baking sheet, cover loosely, and let rise for 30 to 40 minutes until visibly puffy.
8. Preheat the oven to 400°F (200°C). Brush the loaves with milk or beaten egg and sprinkle with sesame seeds, if using.
9. Bake for 22 to 28 minutes, until deeply golden brown and the loaves sound hollow when tapped on the bottom. Transfer to a wire rack, brush with melted butter if desired, and cool before slicing.

Cook’s Notes

• The signature center seam is what visually defines tapalapa; pressing firmly with a wooden spoon handle keeps the groove from closing during baking.
• For a more authentic aroma, bake the loaves on a piece of banana leaf placed on the baking sheet.
• Brush the warm loaves with melted butter right out of the oven for a softer, richer crust.
• Store wrapped in a clean cotton cloth for 2 to 3 days at room temperature; tapalapa is best eaten the day it is baked.
• Substitute up to 1 cup of the all-purpose flour with whole wheat flour for a slightly nuttier, more rustic flavor.

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