Ingredients
-
1
-
1/4
-
4 - 4 1/2
-
1
-
1/2
-
1/4
-
6
-
1
-
1 1/2
-
1/2
-
1/4
-
-
-
-
Directions
Ethiopian Honey Bread, Another great recipe from my Care2 network’s recipeshare pages This one is also contributed by Niki C Sounds delicious!! According to Niki, This Ethiopean Honey Bread is really delicious and a winner at any fair, or home crafts show Enjoy all!! 😉 ***just a note re: yeast since it wouldn’t allow me to submit 1 packet for size, Approximately 2 1/4 tsp equal one 1/4 oz packet yeast if you are using from a jar , My grandmother is shaking her head at me This is why I don’t bake often And she was a professional baker SIGH This didn’t work for me 🙁 It never rose! I don’t know what the heck I did wrong I’m going to try it again I baked the flat dough anyway It was tasty in spite of being a dense brick, lol Cross tagged for Chelle – FIGHT LIKE A GIRL!!! & Spain/Portugal’s Honey Tag I’m going to try again today 😉
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Steps
|
1
Done
|
In a Small, Shallow Bowl, Sprinkle the Yeast Over the Lukewarm Water. |
|
2
Done
|
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 or Until the Yeast Bubbles Up and the Mixture Almost Doubles in Volume. |
|
3
Done
|
Combine the Egg, Honey, Coriander, Cinnamon, Cloves and Salt in a Deep Bowl. Mix Together With a Wire Whisk or Spoon. |
|
4
Done
|
Add the Yeast Mixture, Milk and 4 Tablespoons of the Melted Butter. |
|
5
Done
|
Beat Until the Ingredients Are Well Blended. |
|
6
Done
|
Stir in the Flour, a Cup at a Time, Using Only as Much as Is Necessary to Make a Dough That Can Be Gathered Into a Soft Ball. |
|
7
Done
|
When the Dough Becomes Too Stiff to Stir Easily, Blend in the Additional Flour With Your Fingers. |
|
8
Done
|
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. |
|
9
Done
|
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. |
|
10
Done
|
Continue Kneading For Approximately 5 Minutes or Until the Dough Is Smooth and Elastic. |
|
11
Done
|
Shape the Dough Into a Ball and Place It in a Large, Lightly Buttered Bowl. |
|
12
Done
|
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. |
|
13
Done
|
With a Pastry Brush, Spread the Remaining Melted Butter Evenly Over the Bottom and Sides of a 3-Quart Souffl Dish or Other Round 3-Quart Baking Dish at Least 3 Inches Deep. |
|
14
Done
|
Punch the Dough Down With a Single Blow of Your Fist, and Then Knead It Again For 1-2 Minutes. |
|
15
Done
|
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. |
