 |
Prep Time: 180 Minutes Cook Time: 20 Minutes |
Ready In: 200 Minutes Servings: 4 |
|
Adapted from Breads of the World. 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:
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.
|
|