Ethiopian Spiced Honey Bread (Yemarina Yewotet Dabo)
"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 is 9 servings
Ingredients
Nutritional
- 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 by Step Method
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.
FOR THE BREAD VARIATIONS
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to use lukewarm water (110°F) when activating the yeast.
- Be sure to use fresh spices for the best flavor in the bread.
- Substitute coconut milk for the milk - Coconut milk will give the bread a richer, more tropical flavor that will pair nicely with the spices and honey.
- Substitute olive oil for the butter - Olive oil will give the bread a more intense flavor and a slightly denser texture.
Honey-Cinnamon Swirl Bread After the second rise, roll out the dough into a large rectangle. Spread a thin layer of honey and sprinkle with cinnamon. Roll up the dough into a log shape and place on an oiled baking sheet. Allow to rise again for 30 to 45 minutes. Bake as directed.
Ethiopian Lentil Stew - This delicious and flavorful stew is the perfect accompaniment to the Ethiopian Spiced Honey Bread. It is hearty and filling, and the combination of flavors in the stew and the bread will be sure to satisfy any appetite!
Ethiopian Spiced Cabbage Salad - This fresh and flavorful salad is the perfect accompaniment to the Ethiopian Lentil Stew. The cabbage is lightly spiced with warm spices like cumin and coriander, and the addition of fresh herbs and lemon juice brightens up the dish. It adds a light and refreshing element to the meal, and its crunchy texture complements the stew perfectly.
FAQ
Q: How long should I knead the dough?
A: Knead the dough for about 10 minutes to form a smooth, elastic dough. You can also knead the dough for an additional 1 minute after it has risen.
Q: How much yeast should I use?
A: The amount of yeast to use depends on the recipe you are following. Generally, you should use about 1 teaspoon of active dry yeast per 1 cup of flour. If using instant yeast, use about half the amount.
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Fun facts:
Ethiopian Spiced Honey Bread (Yemarina Yewotet Dabo) is a traditional Ethiopian bread that dates back to the 15th century. It was served in the court of Emperor Zara Yaqob, who was known for his love of honey and spices.
The bread is also popular in the United States. It was featured on the TV show Chopped, where chefs had to create a dish using the bread as a main ingredient.