Egyptian Barley Bread
Ready In: 3 hrs 20 mins
Yields: 1 loaf
Ingredients
- 2 1⁄4 teaspoons yeast
- 1⁄2 cup lukewarm water
- 2 tablespoons honey
- 1⁄2 teaspoon salt
- 1 egg, lightly beaten
- 2 tablespoons shortening
- 2 cups barley flour
Directions
- 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.
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