RECIPE FOR BARLEY RECIPES

Name: Barley Bread
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 to 10 slices
Cuisine: american
Ingredients: 10 ounces barley flour, approximately 3 cups; 1 teaspoon kosher salt; 1 ounce baking powder, approximately 2 1/2 tablespoons; 2 tablespoons honey; 1/4 cup canola oil, plus extra for pan; 2 eggs; 1 cup whole milk

BARLEY BREAD RECIPE | ALTON BROWN | FOOD NETWORK

Barley Bread Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories side-dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 8 to 10 slices

Number Of Ingredients 7

Ingredients

10 ounces barley flour, approximately 3 cups
1 teaspoon kosher salt
1 ounce baking powder, approximately 2 1/2 tablespoons
2 tablespoons honey
1/4 cup canola oil, plus extra for pan
2 eggs
1 cup whole milk

Steps:

Preheat a gas grill on low heat for at least 10 minutes.
Lightly rub the sides and bottom of a 4 to 5-quart Dutch oven with canola oil and set aside.
In a medium mixing bowl, whisk together the flour, salt and baking powder. In a small mixing bowl, whisk together the honey, 1/4 cup oil, eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined.
Pour the batter into the prepared Dutch oven; do not cover with a lid. Place the Dutch oven on the grill and close the lid of the grill. Cook with the lid shut for 35 to 40 minutes or until the internal temperature reaches 190 degrees F. Allow to cool in Dutch oven for at least 5 minutes before turning out onto a cooling rack.
*Cook's note: For baking in a traditional oven, bake in a 350 degrees F oven for 25 to 30 minutes or until the bread reaches an internal temperature of 190 degrees F.

CHICKEN BARLEY SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Chicken Barley Soup Recipe: How to Make It - Taste of Home image

No question—this is my favorite barley soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It simply tastes too good to keep to yourself! —Diana Costello, Marion, Kansas

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 35 minutes

Prep Time 35 minutes

Cook Time 60 minutes

Yield 5 servings (about 1-1/2 quarts).

Number Of Ingredients 12

Ingredients

1 broiler/fryer chicken (2 to 3 pounds), cut up
8 cups water
1-1/2 cups chopped carrots
1 cup chopped celery
1/2 cup medium pearl barley
1/2 cup chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon salt, optional
1 bay leaf
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
1/2 teaspoon rubbed sage

Steps:

In a large stockpot, cook chicken in water until tender. Cool broth and skim off fat. Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to pan along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables and barley are tender. Discard bay leaf.

Nutrition Facts : Calories 259 calories, FatContent 5g fat (0 saturated fat), CholesterolContent 89mg cholesterol, SodiumContent 127mg sodium, CarbohydrateContent 22g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 31g protein. Diabetic Exchanges 2-1/2 lean meat

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