How to Make Fonio Bread Recipe

Italian Bread Using A Bread Machine

Fonio makes a great alternative to rice in this cajun inspired dish, packed with flavour a great gluten free porridge alternative, this fonio is thick, creamy and sweet, topped with juicy apricots and toasted.

Recipe Summary Italian Bread Using A Bread Machine

Wonderful Italian bread made in a bread machine then baked in the oven.

Ingredients | Fonio Bread Recipe

4 cups unbleached all-purpose flour

1 tablespoon light brown sugar

1 ⅓ cups warm water (110 degrees F/45 degrees C)

1 ½ teaspoons salt

1 ½ teaspoons olive oil

1 (.25 ounce) package active dry yeast

1 egg

1 tablespoon water

2 tablespoons cornmeal

Directions

Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion.

Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

Info | Fonio Bread Recipe

prep: 20 mins cook: 35 mins additional: 2 hrs 25 mins total: 3 hrs 20 mins Servings: 20 Yield: 2 - 1 pound loaves

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