Ethiopean Honey Spice Bread Recipe

Step by Step Method

Step 1

In a small, shallow bowl, sprinkle the yeast over the lukewarm water.

Step 2

Let the mixture stand for 2-3 minutes and then stir to dissolve the yeast completely.

Step 3

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.

Step 4

Combine the egg, honey, coriander, cinnamon, cloves and salt in a deep bowl.

Step 5

Mix together with a wire whisk

Step 6

And add the yeast mixture, milk and 4 tablespoons of the melted butter, beating until the ingredients are well blended.

Step 7

Now stir in the flour, ½ a cup at a time, using only as much as is necessary to make a dough that can be gathered into a soft ball.

Step 8

When the dough becomes too stiff to stir easily, blend in the additional flour with your fingers.

Step 9

On a lightly floured surface

Step 10

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.

Step 11

Rub your hands with a little melted butter if the dough sticks to the board or your fingers,

Step 12

But do not use any extra flour lest the dough becomes stiff and hard.

Step 13

Continue kneading for approximately 5 minutes or until the dough is smooth and elastic.

Step 14

Shape the dough into a ball and place it in a large, lightly buttered bowl.

Step 15

Drape a warm damp 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.

Step 16

With a pastry brush

Step 17

Spread the remaining melted butter evenly over the bottom and sides of a 3-quart baking dish at least 3 inches deep.

Step 18

Punch the dough down with a single blow of your fist, and then knead it again for 1-2 minutes.

Step 19

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.

Step 20

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.