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Ingredients
| active dry yeast: 2 1/4 tsp |
| water: 1/2 cup (lukewarm) |
| honey: 2 Tbl |
| salt: 1/2 tsp |
| eggs: 1 (lightly beaten) |
| multipurpose shortening: 2 Tbl |
| barley flour or meal: 2 cups |
Egyptian Barley Bread
Credit: Food.com
User rating:
-
Prep Time
180 min -
Cook Time
20 min -
Servings
1 serving(s)
Tags
- Combine yeast, water, and honey, and let proof 5 minutes.
- Add salt, eggs and shortening.
- Stir in flour and blend until dough is workable.
- Turn out onto a lightly floured surface and knead for a couple of minutes.
- Place in a large greased bowl, turning to coat.
- Cover with a towel and let stand in a warm place for 90 minutes.
- The dough will rise slightly, but will NOT double.
- Turn the dough out onto a lightly floured surface and knead again.
- Shape into a round cake about 1/2" thick.
- Place on a lightly greased baking sheet.
- Cover with a towel and let rest for one hour.
- Preheat oven to 425°F.
- Bake 15-20 minutes, or until bread is pale brown and sounds hollow when tapped.
- Cool on a rack.