| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bread | 20 | Servings | |
INGREDIENTS
| 1 | pk | Dry yeast |
| 3 | c | Warm water |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 8 1/2 | c | Flour or more |
| 4 | tb | Oil or butter |
| 1/2 | c | Yellow corn meal |
| 1 | tb | Sesame seeds |
INSTRUCTIONS
From: Sarah Henderson <[email protected]> Date: Fri, 3 Sep 1993 15:39:27 -0700 (PDT) From _Food of Life_, by Najmieh Batmanglij. Barbari bread is a flat 1-1.5 inch thick loaf. It may be round or oval shaped. Dissolve yeast in 1 cup warm water. Add sugar and set aside for 10 minutes. Pour yeast mixture in large bowl or food processor, add 2 cups warm water, and salt--mix well. Gradually add flour while stirring constantly. After 6 cups flour have been added, knead by hand, add the rest of the flour if needed until the dough is not sticky. Pour oil in a large bowl and place dough in bowl. Cover with a clean damp towel and let rise 4 hours in warm dark place without moving. Punch air out while dough is in the bowl. Flip dough over and return to bowl. Cover with new damp towel and allow to rise 2 hours. Place cookie sheet in center of oven and preheat to 500 degrees F. Divide dough into 11 parts, each piece about 5 inches in diameter. Dust a tray with corn meal and place loaves on tray. With damp hands, press fingertips into each loaf, then sprinkle tops with sesame seeds. Put loaves on the cookie sheet, corn meal side down, and bake sesame side for 8 miuntes in closed oven. Turn bread over and bake corn meal side down for 4 minutes in closed oven. Remove loaves from oven. Cover with clean towel, serve hot or wrap in foil and freeze(toast before serving.) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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