Egyptian Barley Bread

Submitted by Chocolatl

"Adapted from Breads of the World. Posted for ZWT6."

 

• Ready In: 3hrs 20mins
• Ingredients: 7
• Yields: 1 loaf

ingredients

• 11.09 ml yeast
• 118.29 ml lukewarm water
• 29.58 ml honey
• 2.46 ml salt
• 1 egg, lightly beaten
• 29.58 ml shortening
• 473.18 ml barley flour

directions

1. Combine yeast, water, and honey, and let proof 5 minutes.
2. Add salt, eggs and shortening.
3. Stir in flour and blend until dough is workable.
4. Turn out onto a lightly floured surface and knead for a couple of minutes.
5. Place in a large greased bowl, turning to coat.
6. Cover with a towel and let stand in a warm place for 90 minutes.
7. The dough will rise slightly, but will NOT double.
8. Turn the dough out onto a lightly floured surface and knead again.
9. Shape into a round cake about 1/2" thick.
10. Place on a lightly greased baking sheet.
11. Cover with a towel and let rest for one hour.
12. Preheat oven to 425°F.
13. Bake 15-20 minutes, or until bread is pale brown and sounds hollow when tapped.
14. Cool on a rack.

Reviews

[CaliforniaJan]

This bakes up into a loaf that is a lot like cornbread. I started the dough in my bread machine, combining the water, honey, egg and shortening first and then topping that with the barley flour, salt and finally the yeast. I took out the completed dough, shaped it and let it rest and rise in a warm place for an hour. I baked it about 15 minutes in my convection oven. As you can see, it didn't rise much, but it was light and tasty. Made for Every Day is a Holiday Tag.

 

[Benjamin W.]

I want to make this bread for my class but I'm not sure how much I could make and would prefer not to redo this multiple hour endeavour

 

[Marja B.]

I put it in the bread machine but as soon as it is mixed I remove the blade. Mine does not have a rise only cycle. I heat the oven before removing it from the bread machine, turn it out on a baking sheet and immediately put it the oven. Turned out perfectly both times.

 

[AcadiaTwo]

This bread was good tasting, but it was like cornbread. Of course, I might have made a mistake somewhere. Its good with honey butter slather on it. I also made my dough in my bread machine. I baked it in a round 10 inch cake pan with olive oil in the pan. I also thought I'd be clever and poke it giving the top a texture. This gave it the appearance of a giant peanut butter cookie. Next time I make it, I'll refrain from doing that and skip using the ABM too. Made for Spring PAC 2012.