Egyptian Barley Bread

Name: Egyptian Barley Bread
Prep time: 180 min
Cook time: 20 min
Total time: 200 min
Yield: 1 loaf
Cuisine: Egyptian
Ingredients: 2.25 tsp yeast; 0.5 cup lukewarm water; 2 tbsp honey; 0.5 tsp salt; 1 egg; 2 tbsp shortening; 2 cup barley flour

A bread made with lukewarm water, honey and egg, baked in the oven.

3 hr 20 min · Serves 1 · Medium

Method

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Time: Prep 180 min · Cook 20 min · 200 min total
Difficulty: medium

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