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Prep 2 mins
Cook 3 hrs
When we go to visit our friends Bill and Myra this is always on the menu. We are so happy it is too.
- Add to machine in order.
I'm very sorry to have to counter the existing reviews but this recipe just didn't work well for me. I made the dough in my Zo machine and noted that it hadn't risen well when it was finished. I wasn't to concerned at that point and went ahead with shaping the dough into 4 burger type buns and set them to rise as usual. They were very slow to rise and after 45 mins were still no more than 1/2 an inch high. As I couldn't wait to bake any longer because I had to go to work today I set the oven at 350 and turned it on. It is my usual procedure to just leave the bread or buns in the oven (where I put them to rise) where my yeast goods always raise beautifully. This recipe did rise marginally but *very* marginally. The finished buns have a very heavy, dense and chewy texture. Mind you that the dough does indeed have a nice flavor and quite possibly more yeast would easily solve the heaviness and lack of rising that I experienced.
I had this recipe for a long time and then misplaced it. It was called Egyption Bread. I am so glad to find it again. I am going to make it today.
This is absolutely the best bread ever.It is soooo good.