Egyptian Barley Bread

• 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

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 425u0b0F.
13. Bake 15-20 minutes, or until bread is pale brown and sounds hollow when tapped.
14. Cool on a rack.

yeast, water, honey, salt, egg, shortening, barley flour

Taken from www.food.com/recipe/egyptian-barley-bread-423725 (may not work)