Ingredients
½ cup millet
5 all purpose flour
2 tsp salt
1 tsp sugar
1 tsp peprika flakes
¼ oz rapid rise dry yeast
2 tbs butter
Method
Boil 1 cup of water and add millet to it. Cover it for 20 mins and allow millet to soak and absorb the water. Remove the water from heat and allow it to cool. Mix the flour, salt, sugar, peprika and yeast in a bowl. Mix the millet and then add 1 ½ cup warm water and turn into a soft dough. Need the dough for 10 mins on a floured surface. Then place the dough in an oiled bowl with dish cloth cover and place in a warm place for one hour. Then when bread has risen to twice its size, bake in an oven for about 30-45 mins at 425F, until crust is golden brown. Let bread cool on rack then serve.
½ cup millet
5 all purpose flour
2 tsp salt
1 tsp sugar
1 tsp peprika flakes
¼ oz rapid rise dry yeast
2 tbs butter
Method
Boil 1 cup of water and add millet to it. Cover it for 20 mins and allow millet to soak and absorb the water. Remove the water from heat and allow it to cool. Mix the flour, salt, sugar, peprika and yeast in a bowl. Mix the millet and then add 1 ½ cup warm water and turn into a soft dough. Need the dough for 10 mins on a floured surface. Then place the dough in an oiled bowl with dish cloth cover and place in a warm place for one hour. Then when bread has risen to twice its size, bake in an oven for about 30-45 mins at 425F, until crust is golden brown. Let bread cool on rack then serve.
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