Ethiopian Lightly Spiced Bread

Total Time: 2 hrs 9 mins Preparation Time: 1 hr 9 mins Cook Time: 1 hr

Ingredients

• Servings: 20
• 3 lbs all-purpose flour or 3 lbs semolina
• 1/2 ounce active dry yeast
• 1 teaspoon baking powder
• 1/2 cup vegetable oil or 1/2 cup corn oil
• 1/4 teaspoon ground coriander
• 2 tablespoons chili powder (mild-chili-paste, awaze)
• 1/4 teaspoon garlic
• 1/2 teaspoon black pepper
• 1/4 teaspoon cardamom (korerima)
• 1/2 teaspoon salt
• warm water (as required)

Recipe

• 1 starter - mix yeast with one glass of warm water; wait till rises; or use.
• 2 sourdough starter.
• 3 place flour in a big bowl, add yeast mixture and baking powder; blend with hand by adding warm water gradually, until dough is smooth and elastic; rest dough for 45 minutes to rise.
• 4 mix, oil, awaze, cardamom, coriander or bishop weeds, salt, black pepper, garlic with 1 cup of warm water; add mixture to dough and blend well by hand.
• 5 cover bowl and allow dough to rise until triple in bulk, (takes 45-60).
• 6 after dough has risen enough, transfer dough to deep baking round.
• 7 pan; spread dough evenly on pan. allow to rise for another 15-25.
• 8 minutes.
• 9 preheat oven, at 350° bake for 45-60 minutes. use wooden.
• 10 sharp stick to test if bread is ready.
• 11 when done, remove bread from baking pan and set on a rack to cool.