Horn of the Moon Cookbook: Bedouin Bread

[Guest guest]

Another from this tasty looking book.

 

 

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Bedouin Bread </Nam></Summ>

<RcpE name= " Bedouin Bread " author= " Ginny Callan " >

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* Exported from MasterCook *

 

Bedouin Bread

Recipe By :Ginny Callan

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon dry baker’s yeast

1 tablespoon honey

1 1/4 cups warm water

3 1/2 cups mixed flour (for example -- 2 cups whole wheat,

3/4 cup rye, 1/4 cup rice, 1/2 cup whole

wheat pastry)

2 teaspoons salt

 

Dissolve yeast and honey in water; let sit 5 minutes, then mix the flour

and salt into the yeast mixture. Knead the dough on a floured board. Cut

into 8 pieces. Shape into rounds and roll until about 5 inches across and

1/4 inch thick. Put on lightly greased cookie sheets. Cover with a damp

towel and let rise in a warm place for 1 to 2 hours, or until 1/2 to 3/4

inch thick. Preheat oven to 500°F a half hour before baking. Bake for 5 to

8 minutes at 500°F, until done. Serve warm with butter. Makes 8 servings

 

 

Source:

" Horn of the Moon Cookbook "

 

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 64 Calories; 0g Fat (0.0% calories

from fat); trace Protein; 17g Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; 4273mg Sodium. Exchanges: 1 Other Carbohydrates.

 

NOTES : Serve hot from the oven with a hearty bowl of soup. Nutr. Assoc. :

0 0 0 0 0 0 0

 

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<IngR name= " dry baker’s yeast " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " honey " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " warm water " unit= " cups " qty= " 1 1/4 " ></IngR>

<IngR name= " mixed flour (for example " unit= " cups " qty= " 3 1/2 " >

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2 cups whole wheat,

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<IngR name= " 3/4 cup rye, 1/4 cup rice, 1/2 cup whole " ></IngR>

<IngR name= " wheat pastry) " ></IngR>

<IngR name= " salt " unit= " teaspoons " qty= " 2 " ></IngR>

<DirS>

<DirT>

Dissolve yeast and honey in water; let sit 5 minutes, then mix the flour

and salt into the yeast mixture. Knead the dough on a floured board. Cut

into 8 pieces. Shape into rounds and roll until about 5 inches across and

1/4 inch thick. Put on lightly greased cookie sheets. Cover with a damp

towel and let rise in a warm place for 1 to 2 hours, or until 1/2 to 3/4

inch thick. Preheat oven to 500°F a half hour before baking. Bake for 5 to

8 minutes at 500°F, until done. Serve warm with butter. Makes 8

servings & #013; & #010; & #013; & #010;

</DirT>

</DirS>

<Srce>

Horn of the Moon Cookbook

</Srce>

<Note>

Serve hot from the oven with a hearty bowl of soup. </Note>

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