- Cooking Time: 50 to 60
- Preparation Time:
- 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.
NotesMy cooking club meets every month and we recently had an Ethiopian Pot Luck.
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