Ethiopian Honey Yeast Bread
A bread of honey, coriander and lukewarm milk, seasoned with cinnamon and baked in the oven.
1 hr 20 min · Serves 1 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 60 min · 80 min total
- medium
- 1
In a small bowl, sprinkle yeast over the warm water. Let stand for 3 minutes, then stir to dissolve. Set the bowl in a warm place for about 5 minutes; mixture should double in volume. If it doesn't, repeat procedure.
- 2
Combine egg, honey, coriander, cinnamon, cloves, and salt in a deep bowl, mixing until smooth. Add the yeast mixture, milk, and 5 tablespoons of the melted butter. Beat until well blended. Stir in flour 1/2 cup at a time, until becomes too stiff to stir.
- 3
On a lightly floured board, knead the dough, adding a small amount of flour when necessary to keep from sticking. Knead for about 5 minutes. Place dough in a large, greased bowl. cover with a damp cloth and let sit in warm place for about 1 1/2 hours.
- 4
Grease a baking sheet with the remaining tablespoon of butter. Punch down the dough and knead it again for a few minutes. Shape the dough into a round, and place it on the greased sheet. Preheat the oven to 325*F.
- 5
Let the bread rise again while oven is preheating. Bake the bread for 1 hour, or until the top is crusty and light golden brown.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
