How do you make the Egyptian bread?

To make Egyptian bread, mix flour, water, salt, and yeast to form a dough. Knead the dough until smooth, then let it rise in a warm place. Punch down the dough, shape it into flat rounds, and let rise again. Bake the bread on a hot stone or in a very hot oven until golden brown and cooked through.

How did the Egyptians make their bread?

Ancient Egyptians made bread by mixing flour, water, and salt to create a dough. They would then knead the dough , shape it into loaves, and let it rise. The risen dough was then baked in clay ovens or on hot stones. Some recipes included yeast or sourdough starter for leavening, while others relied on the natural yeast in the air.

How was ancient bread made?

In ancient times, bread was made by grinding grains into flour, and mixing it with water and sometimes salt to form a dough. The dough was kneaded, shaped into loaves, and allowed to rise using wild yeast or sourdough starter. The risen dough was then baked on hot stones, in clay ovens, or even under hot ashes, resulting in a dense, flavorful bread.

Where did Egyptians get yeast?

Ancient Egyptians likely obtained yeast for breadmaking from two sources: wild yeast in the air and sourdough starter. Wild yeast is naturally present in the environment and can settle on the dough, causing it to ferment and rise. Sourdough starter, made from flour and water, contains wild yeast and bacteria that leaven the bread. These methods were used before the cultivation of commercial yeast.

How to Make Eish Shamsi [Easy 4 Ingredients Recipe]

Ingredients

Scale

4 cups all-purpose flour
1 cup (200g) active sourdough starter
1 1/4 cups to 1 1/2 cups lukewarm water
2 teaspoons salt

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine the all-purpose flour and salt. Mix well. Add the active sourdough starter to the dry ingredients. Gradually add the lukewarm water, starting with 1 1/4 cups and mixing until a shaggy dough forms. If the dough seems too dry, add more water, 1 tablespoon at a time, until the desired consistency is reached.
Turn the dough out onto a lightly floured surface. Knead the dough for about 10-15 minutes, using the heels of your hands to push the dough away from you, then folding it back over itself. Give it a quarter turn and repeat the process until the dough becomes smooth and elastic.
Shape the dough into a ball and place it in a lightly oiled bowl, turning it to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it sit in a warm, draft-free spot for about 4 to 8 hours, or until the dough has doubled in size. The proofing time will depend on the strength of your sourdough starter and the ambient temperature.
Once the dough has doubled in size, gently punch it down to deflate it. Shape the dough as desired and place it on a baking sheet lined with parchment paper or dusted with flour.
Preheat your oven to 450°F (230°C) and place a baking stone or a large baking sheet inside to ensure even heat distribution. Place a shallow metal pan on the bottom rack while the oven is preheating.
Just before placing the shaped dough in the oven, carefully pour a cup of hot water into the shallow metal pan to create steam. Gently transfer the shaped dough onto the hot baking stone or sheet, and quickly close the oven door to trap the steam inside. Bake the bread for about 30-35 minutes, or until the crust turns a deep golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the baked Eish Shamsi from the oven and transfer it to a wire rack to cool. Allow the bread to cool before slicing and serving.

Notes

When using sourdough starter instead of commercial yeast, the proofing time will be longer, as the wild yeast and bacteria in sourdough work more slowly than commercial yeast. Be patient and allow the dough to rise and proof fully for the best results.

Author: Natasha Krajnc
Category: bread
Cuisine: Egyptian