ETHIOPIAN HONEY BREAD
- Cooking Time: 50 to 60
- 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
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.