Egyptian Barley Bread

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°F.

Bake 15-20 minutes, or until bread is pale brown and sounds hollow when tapped.

Cool on a rack.