Ingredients
-
1/4
-
1
-
4
-
1
-
1/2
-
1/4
-
6
-
1
-
1 1/2
-
1/2
-
1/4
-
-
-
-
Directions
Honey Bread from Ethiopia – Yermarina Yewotet Dabo, This is a recipe from the web that I found for use in ZWT 7 – for our trip to Africa I haven’t tried it, but it sounds delicious This bread is traditionally served with butter and honey , wow you gotta try this its wonderful it rises like a beast i made 2 smaller loaves the smell is great the spices dont overwhem the bread i ground 1/2 tablespoons of coriander cause i was a litlle scared of that much and 3 whole cloves together great smell
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Steps
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1
Done
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In a Small, Shallow Bowl, Sprinkle the Yeast Over the Lukewarm Water. |
|
2
Done
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Let the Mixture Stand For 2-3 Minutes and Then Stir to Dissolve the Yeast Completely. |
|
3
Done
|
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. |
|
4
Done
|
Combine the Egg, Honey, Coriander, Cinnamon, Cloves and Salt in a Deep Bowl. Mix Together With a Wire Whisk or Spoon and Add the Yeast Mixture, Milk and 4 Tablespoons of the Melted Butter, Beating Until the Ingredients Are Well Blended. |
|
5
Done
|
Now 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. |
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6
Done
|
When the Dough Becomes Too Stiff to Stir Easily, Blend in the Additional Flour With Your Fingers. |
|
7
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. |
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8
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. |
|
9
Done
|
Continue Kneading For Approximately 5 Minutes or Until the Dough Is Smooth and Elastic. |
|
10
Done
|
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. |
|
11
Done
|
With a Pastry Brush, Spread the Remaining Melted Butter Evenly Over the Bottom and Sides of a 3-Quart Baking Dish at Least 3 Inches Deep. |
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12
Done
|
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. |
|
13
Done
|
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. |
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14
Done
|
Pre-Heat the Oven to 300o F and Bake the Bread in the Middle of the Oven For 50-60 Minutes, Until the Top Is Crusty and Light Golden Brown. |
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15
Done
|
Turn the Honey Bread Out of the Pan Onto a Cake Rack to Cool. |
