Recipe#2449

Title: Barbari

Newsgroups: rec.food.recipes 
 From: Sarah Henderson sehender@reed.edu 
 Subject: Barbari Bread(Nan-e Barbari) 
 Message-ID: Pine.3.05.9309031527.A11665-b100000@romulus 
 Date: Fri, 3 Sep 1993 15:39:27 -0700 (PDT) 

1 package dry yeast
 3 cups warm water
 1 tsp. sugar    
 1 tsp. salt
 8 1/2 cups flour or more
 4 Tbsp. oil or butter
 1/2 cup yellow corn meal
 1 Tbsp. sesame seeds
 Dissolve yeast in 1 cup warm water.  Add sugar and set aside for
 10 minutes.  Pour yeast mixture in large bowl or food processor,
 add 2 cups warm water, and salt--mix well.  Gradually add flour
 while stirring constantly.  After 6 cups flour have been added,
 knead by hand, add the rest of the flour if needed until the dough
 is not sticky.
 Pour oil in a large bowl and place dough in bowl.  Cover with a
 clean damp towel and let rise 4 hours in warm dark place without
 moving.  Punch air out while dough is in the bowl.  Flip dough over
 and return to bowl.  Cover with new damp towel and allow to rise
 2 hours.
 Place cookie sheet in center of oven and preheat to 500 degrees F.
 Divide dough into 11 parts, each piece about 5 inches in diameter.
 Dust a tray with corn meal and place loaves on tray.  With damp
 hands, press fingertips into each loaf, then sprinkle tops with
 sesame seeds.
 Put loaves on the cookie sheet, corn meal side down, and bake sesame
 side for 8 miuntes in closed oven.  Turn bread over and bake corn
 meal side down for 4 minutes in closed oven.  Remove loaves from
 oven. Cover with clean towel, serve hot or wrap in foil and
 freeze(toast before serving.)
 Barbari bread is a flat 1 - 1 1/2 inch thick loaf.  It may be round
 or oval shaped.