Who has a prophet bread recipes?

thatsWho has a prophet bread recipes?
Barley Cakes


... of wheat, and of barley, and of oil, and of honey ---Serves 4.


1 cup barley


2 录1//


陆2 cups water


1 tsp salt


录1/


陆 cup whole wheat flour


1-2 cloves garlic, minced or pressed


2 teaspoons honey


1 medium carrot, grated or finely chopped


1 medium onion, grated or finely chopped


2-4 tablespoons fruity olive oil


1-2 tablespoons butter or samneh


Rinse the barley quickly in cold water and place in a pot with thewater. Bring to a boil, skim off the top, and cover and cook over low heat until all the water is absorbed. Barley should be tender, but not soft. Cool.





Transfer barley to a mixing bowl, and add the salt, flour,garlic, honey and vegetables. Mix well, using hands to press and mash the ingredients together. Form the mixture into patties the size of your palm. Heat the oil in a large heavy frying pan. Add butter and stir to melt. When hot, add the barley cakes and brown over medium high heat. Turn and brown the other side. Lower heat and cook for a few more minutes. Serve warm. Makes about 10 cakes. Note: Barley cakes may also be baked in a medium oven (about 350 F) for 45 minutes. Place on a greased sheet and turn once. Slip under broiler for a few moments to brown tops.


FROM THE KITCHEN OF SR. HUMA MURAD





Ingredients:








4 cups flour (preferably un-bleached)


1 teaspoon salt


1 packet yeast


1/2 olive oil


1-11/2 cups water (scalded)








Method:


Add 1/4 cup scalded water to the yeast and let sit for 10-15 minutes. Add everything to large mixing bowl. Knead dough until smooth, approximately 5-10 minutes. Cover and let rise in warm place for 1 hour. Punch down and knead again for 1 minute. Divide into 14 balls and roll on floured surface. Roll into 6'; in diameter and 1/2 inch thick. Broil them in broiler until golden brown, turning once. Remove and brush with melted butter or margarine. Cover to keep warm.


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Basic Whole wheat Bread recipe~~~~~~~~~~~~~~~~~~~~


You will need:





A couple of hours





700g stoneground wholewheat flour





1 tablespoon dried yeast





3 teaspoons fine seasalt





Approx. 450ml hottish water





A well-oiled 1kg loaf tin





Preheated oven at 205C





Method:





Mix the flour, yeast and salt in a bowl (earthenware if possible)





Add the water and mix with a wooden spoon until it is incorporated and the dough is soft and sticky, but not fluid





Transfer the dough to a well-floured board and roll it in the flour, until it is thoroughly coated





Shape the dough to fit and place it into the loaf tin, so that it fills approximately two-thirds of the space [Spare dough can be made into rolls or another small loaf. ]





Put it in a warm place such as an airing cupboard, a conservatory, or anywhere which provides all-round warmth. Allow the dough to rise, spraying the surface with water if it looks exposed and dry





When the dough has formed a dome and is at the top of the tin, it is ready [This can take anything from 30 minutes to two hours, depending upon the temperature of the rising area. ] .





Put it into the preheated oven and bake for approximately 45 minutes. Remove from the tin and return the loaf to the oven for 5 minutes, to allow a crust to develop all over the loaf. Place the loaf on a wire rack to cool.