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Cereals and bread from Egypt
Wheat flour is mixed with a leaven of yeasty dough, water and salt, and the dough is cut into rounds that rise in the sun on bran-dusted boards. The risen rounds are marked with a wooden splint and baked briefly in a hot oven into thick, round loaves.
A short entry: the sources we found record only what is said here about Eish shamsi itself.
| Wheat flour3.125 kg | [mahdawi2009] |
| Yeasty dough (leaven)1/2 cup | [mahdawi2009] |
| Lukewarm water2 cups | Added as needed while mixing[mahdawi2009] |
| SaltA pinch | [mahdawi2009][elbehary2015] |
| Ground bran | Dusted on the board that the rounds rise on[mahdawi2009] |
| Starter | yeasty dough (leaven) |
Total time across the recorded steps: 25 min
What changes: Old dough, flour, warm water and salt are kneaded into a soft dough
One account starts the leaven on day one, kneads it with flour, warm water and salt and leaves it covered until the next day. A 2009 recipe divides the dough at once, without a first fermentation. Output: dough, kneaded and covered.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Wheat flour is mixed with a leaven of yeasty dough, water and salt, and the dough is cut into rounds that rise in the sun on bran-dusted boards. The risen rounds are marked with a wooden splint and baked briefly in a hot oven into thick, round loaves. Made in 4 steps over 25 min. The longest step, portion and rise in the sun, takes at least 15 min (El Mahdawi M. 2009).
| Main step | at least 15 minReported[mahdawi2009] | Portion and rise in the sun |
|---|
Eish shamsi ("sun bread") is thought to be named for letting the dough rise in the sun, and it is a thick loaf that replaces eish baladi as the local staple in Upper Egypt.
Every number is labelled with how it is known. How this atlas is made
The name comes from the Arabic word for sun. El-Behary 2015 calls it an inheritance from pharaonic times. El-Behary 2015 reports, citing the Supply Ministry, that at least 50 percent of people in Aswan city rely on it as their staple, and some Cairo bakeries also make it.
