Ethiopian Honey Bread

Name: Ethiopian Honey Bread
Prep time: 2 h 15 min
Cook time: 50 min
Total time: 3 h 5 min
Yield: 1 loaf
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

Submitted by Mommy Diva

"Another great recipe from my Care2 network's recipeshare pages. This one is also contributed by Niki C. Sounds delicious!! According to Niki, This Ethiopean Honey Bread is really delicious and a winner at any fair, or home crafts show. Enjoy all!! ;) ***just a note re: yeast since it wouldn't allow me to submit 1 packet for size, Approximately 2 1/4 tsp. equal one 1/4 oz. packet yeast if you are using from a jar."

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photo by KerfuffleUponWincle

Ready In:: 3hrs 5mins
Ingredients:: 11
Yields:: 1 loaf

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

directions

In a small, shallow bowl, sprinkle the yeast over the lukewarm water.
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.
Combine the egg, honey, coriander, cinnamon, cloves and salt in a deep bowl. Mix together with a wire whisk or spoon.
Add the yeast mixture, milk and 4 tablespoons of the melted butter.
Beat until the ingredients are well blended.
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.
When the dough becomes too stiff to stir easily, blend in the additional flour with your fingers.
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.
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.
Continue kneading for approximately 5 minutes or until the dough is smooth and elastic.
Shape the dough into a ball and place it in a large, lightly buttered bowl.
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.
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.
Punch the dough down with a single blow of your fist, and then knead it again for 1-2 minutes.
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.
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.
Pre-heat the oven to 300o F.
Bake the bread in the middle of the oven for 50-60 minutes, until the top is crusty and light golden brown.
Turn the honey bread out of the pan onto a cake rack to cool.
Serve while still somewhat warm or allow to cool completely.
Traditionally eaten spread with butter and honey.
ENJOY! ;).

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Reviews

My grandmother is shaking her head at me. This is why I don't bake often. And she was a professional baker. SIGH. This didn't work for me. :( It never rose! I don't know what the heck I did wrong. I'm going to try it again. I baked the flat dough anyway. It was tasty in spite of being a dense brick, lol. Cross tagged for Chelle - FIGHT LIKE A GIRL!!! & Spain/Portugal's Honey Tag. I'm going to try again today. ;)

Elmotoo
Very nice, subtle sweet flavor, with a tender inside crumb. These smelled Heavenly while baking! <br/><br/>I had no ground cloves, so I substituted 1/4 teaspoon pumpkin pie spice, and I also added 1/3 cup toasted sesame seeds. I used 4 cups, plus 1 tablespoon bread flour, on the dough cycle of my bread machine. Instead of baking in a round loaf, I baked eight 3.7" x 2.4" little loaves for 18 minutes at 375F. Made for Mommy Diva's Cookathon, January 2012.

KerfuffleUponWincle
This is one of my picks for the Aussie/kiwi recipe swap #6 and all we can say is WONDERFUL BREAD. I did take a short cut and use the dough/manual cycle on my bread machine. The fragrance of this bread while baking is heavenly.With a sweet slightly spice flavor, my family enjoyed this toasted with butter or jam. Would love to take this to a potluck/buffet this unique bread would add a special touch. A real winner.

bshemyshua
About 18 years ago when I lived in Jerusalem I had neighbors who had just immigrated from Ethiopia and the most amazing smells would come out of that apartment. The mother of the family was very shy, but always eager to let me have a taste of the amazing things that she cooked. The moment I saw this recipe I knew I had to make it to bring back some of those wonderful culinary memories. This does make a very sticky dough, there is a lot of liquid here for the amount of flour. I tried to avoid overflouring the dough while I kneaded it, but I'm sure that in the end I came away from the table with at least a slice's worth of dough on my fingers. Because of the honey the bread browns very quicky, so keep an eye on your oven. The only change I made was to leave out the cloves since we don't like the flavor. This made a delicious bread, we could barely contain ourselves to let it cool down enough to slice. I'm sure that out there, somewhere, my old neighbor would be proud.

Mirj2338