Rêveuse Recipe: Easy Persian Barbari Bread

Rêveuse Recipe: Easy Persian Barbari Bread

If there was one carb that we can't resist it would definitely have to be a delicious home baked loaf of bread. We've made plenty of desserts here on Rêveuse, so we thought it was time to bake another bread again! There's a lot more waiting involved in baking bread (we are very impatient!), however we didn't have to wait too long for this particular type of bread, which meant we gobbled this down before we knew it! We made this when our other avid baker sister was home, and she introduced us to this delicious Middle Eastern bread, which we hadn't heard of before. It's delicious and fluffy on the inside, whilst the sesame seeds makes it really fragrant as it bakes in the oven. We decided to do half a batch plain and authentic as per the recipe and with the other we added raisins which adds a lovely sweet touch to the bread (we're not sure how authentic it is but liz loves her raisin pastries and breads so do give it a try!)  

for the dough
4 cups plain flour
1 1/2 tsp salt
1tsp granulated sugar
1 tbsp unsalted butter
7g instant yeast
1 1/3 cup water

for the glaze
1 tbsp flour
1/2 cup water
1/2 tsp bicarbonate of soda

1/2 cup raisins optional 

SERVES: 2 medium sized loaves 
DURATION: 1 hours

Place flour, salt, sugar, butter and yeast in a bowl and mix together.

Slowly add in the water and combine until the dough forms into a ball. Kneed the dough for about 15 minutes until it becomes soft, bouncy and well combined. The dough should not be too sticky. Cover the ball with a kitchen towel and let it rest for about 10 minutes.

After the wait time, separate the dough into two. If you are adding raisins, do so now and shape both the dough into a round ball and let both rest for another 30 minutes in a warm place. 

Meanwhile, you can make the glaze by mixing the flour, water and soda in a pan on low heat bringing it to a simmer. After 3-4 minutes it should start to thicken and look like a glue-paste like consistency. Set aside to cool.

After the dough has had its rest, place the dough onto the parchment bake on a baking tray and press down the dough into an oval shape, whilst making indentation lines into the bread. Brush the surface of the bread with the glaze and sprinkle with sesame seeds. Cover the bread for a final rest for half an hour before baking the bread at 240°C for 15 minutes until cooked.
Let it sit for 5 minutes before serving.


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