Homemade Kurakkan Bread

• 1/2 pounds, 1/8 ounces, weight Plain Flour
• 3-5/8 ounces, weight Kurakkan Flour
• 1/4 ounces, weight Powdered Milk
• 3/8 ounces, weight Sugar
• 1/4 ounces, weight Yeast
• 1/4 ounces, weight Salt
• 12 tablespoons, 1/2 teaspoons, 1/3 pinches Water
• 1 whole Egg
• 5/8 ounces, weight Butter

1. In mixing bowl combine flour, kurakkan flour, powdered milk, sugar, yeast, and salt, and mix on low speed for one minute.
2. Add water and egg and mix on low speed for one minute.
3. Add in the butter and kneed until smooth and elastic, about 10-15 minutes at medium speed.
4. Cover dough with towel and let it rise in a warm place until volume doubles in size.
5. Punch the dough down and then place it into a greased loaf pan, allow to rise for one hour.
6. Bake at 200C degrees for 45 minutes.
7. Serve and enjoy.
8. * Note: Kurakkan flour is reddish in color, also known as finger millet. The scientific name is eleusine coracana. It is one of the nutritious foods. Kurakkan is good for diabetics - controlling glucose level. It contains high proteins.

flour, ubc, weight sugar, ubc, ubc, water, egg, butter

Taken from tastykitchen.com/recipes/breads/homemade-kurakkan-bread/ (may not work)