Foxtail millet [Setaria italica (L.)] is an important underutilized millet grain, grown in various parts of India. It grows well even under adverse agro climatic conditions. It is good source of dietary fiber and ß carotene. Foxtail millet incorporated breads were developed by incorporating foxtail millet flour at 10, 30 and 50 per cent level in the recipe. Height of the breads affected significantly at 50 per cent incorporation of foxtail millet flour. Value addition to breads with foxtail millet resulted in significant change in colour of both crust and crumb. Crumb colour changed from white to dull yellowish with increased incorporation of millet flour. The highest L value was found for 50 per cent (67.24) incorporated breads followed by control (53.56), 30 per cent (48.47) and 10 per cent (40.86). Compressive test of bread crumb showed significant difference between control and foxtail millet incorporated breads. Increase in foxtail millet resulted in increased hardness with harder crumb and grainy texture. Sensory evaluation scores revealed that the higher proportion of foxtail millet incorporation although decreased scores for colour, appearance and texture, the taste, flavour and overall acceptability improved and are on par with control bread. Thus, the study indicated the potentials of development of foxtail millet incorporated breads at 50 per cent level