Ethiopian Spiced Honey Bread (Yemarina Yewotet Dabo)

Prep Time
Cook Time
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"This tender, lightly sweet loaf of bread makes good use of Ethiopia's abundant honey. Leftovers of yemarina yewotet dabo make excellent French toast."

Original recipe yields 9 servings


  • Serving Size: 1 (142.1 g)
  • Calories 403.5
  • Total Fat - 11.3 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 52.5 mg
  • Sodium - 339.7 mg
  • Total Carbohydrate - 67.7 g
  • Dietary Fiber - 2.2 g
  • Sugars - 19.2 g
  • Protein - 8.6 g
  • Calcium - 61.5 mg
  • Iron - 1.1 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step 1

In a small bowl, stir together the yeast and 1/4 cup warm water. Set for about 10 minutes to let the yeast activate.

Step 2

In a large bowl, beat together the egg, honey, spices and salt until smooth. Stir in the yeast mixture, milk and melted butter.

Step 3

Stir in the flour, 1/2 cup at a time, mixing to form a soft, smooth dough. Do not add all of the flour if the dough gets too stiff. Add more flour if the dough is too sticky.

Step 4

Remove the dough to a lightly floured work surface and knead for about 10 minutes to form a smooth, elastic dough.

Step 5

Place the dough in a large, lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.

Step 6

Remove the dough again to a lightly floured work surface and punch down the dough and knead for about 1 minute. Form the dough into a round and place on an oiled baking sheet. Allow to rise again another 30 to 45 minutes.

Step 7

Preheat oven to 350°F. Place bread on baking sheet in the oven and bake 45 minutes to 1 hour till bread is lightly browned and sounds hollow when you tap on it. Remove and cool somewhat before slicing.


Step 8

Form the dough for this bread into any shape you like. A braid looks very nice. You can also brush the top of the dough with an egg beaten with a little milk for a nice shiny brown crust.

Tips & Variations

No special items needed.