Ethiopian Honey Bread

Total Time: 3 hrs 5 mins Preparation Time: 2 hrs 15 mins Cook Time: 50 mins

Ingredients

• 1 egg
• 1/4 ounce active dry yeast (1 full packet)
• 4 -4 1/2 cups all-purpose flour
• 1 cup milk, lukewarm
• 1/2 cup honey
• 1/4 cup water, lukewarm
• 6 tablespoons unsalted butter, melted
• 1 tablespoon ground coriander
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

Recipe

• 1 in a small, shallow bowl, sprinkle the yeast over the lukewarm water.
• 2 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 combine the egg, honey, coriander, cinnamon, cloves and salt in a deep bowl. mix together with a wire whisk or spoon.
• 4 add the yeast mixture, milk and 4 tablespoons of the melted butter.
• 5 beat until the ingredients are well blended.
• 6 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.
• 7 when the dough becomes too stiff to stir easily, blend in the additional flour with your fingers.
• 8 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 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 continue kneading for approximately 5 minutes or until the dough is smooth and elastic.
• 11 shape the dough into a ball and place it in a large, lightly buttered bowl.
• 12 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 with a pastry brush, spread the remaining melted butter evenly over the bottom and sides of a 3-quart soufflé dish or other round 3-quart baking dish at least 3 inches deep.
• 14 punch the dough down with a single blow of your fist, and then knead it again for 1-2 minutes.
• 15 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.
• 16 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.
• 17 pre-heat the oven to 300o f.
• 18 bake the bread in the middle of the oven for 50-60 minutes, until the top is crusty and light golden brown.
• 19 turn the honey bread out of the pan onto a cake rack to cool.
• 20 serve while still somewhat warm or allow to cool completely.
• 21 traditionally eaten spread with butter and honey.
• 22 enjoy! ;).