Egyptian Barley Bread
Recipe: #18836
May 05, 2015
Categories: Breads, Barley, African, Middle Eastern, Oven Bake, Kosher, Low Cholesterol Low Fat, Non-Dairy, Vegetarian, Yeast Bread, more
"Adapted from Breads of the World."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (62.5 g)
- Calories 161.1
- Total Fat - 4.8 g
- Saturated Fat - 1 g
- Cholesterol - 26 mg
- Sodium - 206.7 mg
- Total Carbohydrate - 26.3 g
- Dietary Fiber - 3.3 g
- Sugars - 4.5 g
- Protein - 5.3 g
- Calcium - 16.1 mg
- Iron - 1.3 mg
- Vitamin C - 0 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Combine yeast, water, and honey, and let proof 5 minutes.
Step 2
Add salt, eggs and shortening.
Step 3
Stir in flour and blend until dough is workable.
Step 4
Turn out onto a lightly floured surface and knead for a couple of minutes.
Step 5
Place in a large greased bowl, turning to coat.
Step 6
Cover with a towel and let stand in a warm place for 90 minutes.
Step 7
The dough will rise slightly, but will NOT double.
Step 8
Turn the dough out onto a lightly floured surface and knead again.
Step 9
Shape into a round cake about 1/2" thick.
Step 10
Place on a lightly greased baking sheet.
Step 11
Cover with a towel and let rest for one hour.
Step 12
Preheat oven to 425°F.
Step 13
Bake 15-20 minutes, or until bread is pale brown and sounds hollow when tapped.
Step 14
Cool on a rack.
Tips
No special items needed.
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