Ethiopian Spiced Honey Bread |
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Prep Time: 120 Minutes Cook Time: 60 Minutes |
Ready In: 180 Minutes Servings: 8 |
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Also called Yemarina Yewotet Dabo. Ethiopia has a large supply of honey and this recipe helps to utilize it. Leftovers would be good as French Toast or in Bread Pudding I found the recipe at . Ingredients:
1 (1/4 ounce) packet active dry yeast |
1/4 cup water, lukewarm 110 degree f, c |
1 egg, beaten |
1/2 cup honey |
1 tablespoon ground coriander |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1 teaspoon salt |
1 cup milk, warm |
6 tablespoons butter, melted |
4 -5 cups flour |
Directions:
1. Method.
2. In a small bowl, stir together the yeast and 1/4 cup warm water. Set for about 10 minutes to let the yeastproof.
3. In a large bowl, beat together the egg, honey, spices and salt until smooth. Stir in the milk and melted butter.
4. Stir in the flour, 1/2 cup at a time, mixing to form a soft, smooth dough. Do not add all of the flour if the dough gets too stiff. Add more flour if the dough is too sticky.
5. Remove the dough to a lightly floured work surface and knead for about 10 minutes to form a smooth, elastic dough.
6. Place the dough in a large, lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
7. Remove the dough again to a lightly floured work surface and punch down the dough and knead for about 1 minute. Form the dough into a round and place on an oiled baking sheet. Allow to rise again another 30-45 minutes.
8. Preheat oven to 325°F Place bread on baking sheet in the oven and bake 45 minutes to 1 hour till bread is lightly browned and sounds hollow when you tap on it. Remove and cool somewhat before slicing.
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