Egyptian Barley Bread

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   ["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 425u00b0F.", "Bake 15-20 minutes, or until bread is pale brown and sounds hollow when tapped.", "Cool on a rack."]

* Per serving · 4 servings · Values may vary.

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