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Shamsy Bread. Also referred to as sunny bread because of its processing, it is native to Egypt and the Sudan. A square or disk-shaped loaf with a brownish crust (q.v.) and firm crumb (q.v.), it is produced from long-extraction wheat flour (q.v.) at an absorption (q.v.) of 50%. The 12-ounce shaped dough pieces are exposed to the heat of the sun for three hours and then baked for 15 minutes at 570¦F (300¦C).