Subj : Bedouin Bread
To   : All
From : Ben Collver
Date : Tue Oct 22 2024 10:42:40

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bedouin Bread
 Categories: Breads, Middle-east
      Yield: 8 Servings

      1 tb Dry baker's yeast
      1 tb Honey
  1 1/4 c  Water; warm
  3 1/2 c  Mixed flours *
      2 ts Salt

  * Combine several flours in any proportions: for example, 2 c whole
    wheat, 3/4 c rye, 1/4 c rice, 1/2 c whole wheat pastry or soy.

  Dissolve yeast and honey in water; let sit 5 minutes then mix the
  flour and salt into yeast mixture.

  Knead the dough on a floured board. Cut into 8 pieces. Shape into
  rounds and roll until about 5" across and 1/4" thick. Put on lightly
  greased cookie sheet. Cover with damp towel and lt rise in warm place
  for 1 to 2 hours, or until 1/2 to 3/4" thick. Preheat oven to 500°F
  one-half hour before baking the bread. Bake 5 to 8 imnutes at 500°F
  until done. These breads should be served warm with butter.

  Recipe by Horn of the Moon Cookbook by Ginny Callan

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