Egyptian Barley Bread - cooking recipe

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

Preparation

Combine yeast, water, and honey, and let proof 5 minutes.
Add salt, eggs and shortening.
Stir in flour and blend until dough is workable.
Turn out onto a lightly floured surface and knead for a couple of minutes.
Place in a large greased bowl, turning to coat.
Cover with a towel and let stand in a warm place for 90 minutes.
The dough will rise slightly, but will NOT double.
Turn the dough out onto a lightly floured surface and knead again.
Shape into a round cake about 1/2\" thick.
Place on a lightly greased baking sheet.
Cover with a towel and let rest for one hour.
Preheat oven to 425\u00b0F.
Bake 15-20 minutes, or until bread is pale brown and sounds hollow when tapped.
Cool on a rack.