ETHIOPIAN HONEY BREAD

 

  • Cooking Time: 50 to 60
  • Servings:
  • Preparation Time:

Ingredients

  • 1 pkt active dry yeast
  • 1 egg
  • 4 -4 1/2 cups all-purpose flour
  • 1 cup lukewarm milk
  • 1/2 cup honey
  • 1/4 cup lukewarm water
  • 6 Tbsp unsalted butter, melted
  • 1 Tbsp ground coriander
  • 1 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves

Directions

  • In a small, shallow bowl, sprinkle the yeast over the lukewarm water.
  • Let the mixture stand for 2-3 minutes and then stir to dissolve the yeast completely. Set the bowl in a warm, draft-free place for approximately 5 minutes; some foam should form on the surface of the water.
  • Combine the egg, honey, coriander, cinnamon, cloves and salt in a deep bowl. Mix together with a wire whisk or spoon.
  • Add the yeast mixture, milk and 4 tablespoons of the melted butter.
  • Beat until the ingredients are well blended. Stir in the flour, 1/2 a cup at a time, using only as much as is necessary to make a dough that can be gathered into a soft ball.
  • When the dough becomes too stiff to stir easily, blend in the additional flour with your fingers.
  • On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand.
  • Rub your hands with a little melted butter if the dough sticks to the board or your fingers, but do not use any extra flour lest the dough becomes stiff and hard.
  • Continue kneading for approximately 5 minutes or until the dough is smooth and elastic.
  • Shape the dough into a ball and place it in a large, lightly buttered bowl.
  • Drape a kitchen towel over the bowl and set in a warm, draft-free spot for approximately 1 hour or until the dough rises and doubles in bulk.
  • With a pastry brush, spread the remaining melted butter evenly over the bottom and sides of a 3-quart soufflé dish or other round 3-quart baking dish at least 3 inches deep.
  • Punch the dough down with a single blow of your fist, and then knead it again for 1-2 minutes.
  • Shape the dough roughly into a round and place it in the buttered baking dish, pressing it down into the corners so that it covers the bottom of the dish completely.
  • Return the dough to the warm, draft-free place for approximately 1 hour, or until it has doubled in bulk and risen at least as high as the top rim of the dish.
  • Pre-heat the oven to 300 F.
  • Bake the bread in the middle of the oven for 50-60 minutes, until the top is crusty and light golden brown.
  • Turn the honey bread out of the pan onto a cake rack to cool.
  • Serve while still somewhat warm or allow to cool completely.
  • Traditionally eaten spread with butter and honey.

Notes

My cooking club meets every month and we recently had an Ethiopian Pot Luck.

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