Bread
Tapalapa Bread
About
The crusty, chewy multigrain baguette of Senegal and the wider Senegambia, blending wheat with millet and corn flour and traditionally baked in a wood-fired mud oven by roadside bakers.
Equipment
- Large bowl
- Baking sheet
- Clean cloth
- Oven
- Sharp knife or blade
Ingredients
Bread flour (wheat)3 cups
Millet flour1/2 cup
Corn flour (fine cornmeal)1/2 cup
Instant yeast2 tsp
Salt1 1/2 tsp
Sugar1 tsp
Warm waterabout 1 1/2 cups
Extra cornmeal, for dusting2 tbsp
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