Monday, May 8, 2017



Kambu / pearl millet flour - 1 3/4 cup
Non-bleached all purpose flour - 1 3/4 cup
Sugar - 1/4 cup
Butter - 1/4 cup
Milk - 1 cup and more if needed
A pinch of salt
Active dry yeast - 7 grams
Raisins, candied orange peel, candied lemon peel, tutti fruity - each 1/4 cup

Take both flours, yeast and salt in a large bowl.

Warm together milk, butter and sugar until sugar dissolves and the mixture is warm enough to raise the flour but not hot.

Now mix this to the flour mixture and make a stiff dough. If necessary add more flour or warm milk. 

Finally add the mixed peel and raisins.

When mixed well cover and allow to raise it double.

Again mix well and shape it to a bread and allow to raise again. This can be placed in a sandwich tin too. In this mean time pre-heat the oven to 200 degrees Celsius.

When the dough is raised to double, brush milk over and bake for about 20 to 30 minutes. It takes about 30 minutes in a tin. This one is done in 25 minutes.

Cool in a cooling rack and serve.

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