Ethiopian Honey Bread

We’re filling our week with lots of cooking and baking so I’m filling kidHaven with some of our favorite recipes this week, too.  This Honey Bread is not only delicious with winter soups, but has a lovely inside story that makes me smile every time I make it.

Yemarina Yewotet Dabo (Ethiopian) Honey Bread

1 pkg active dry yeast                                                ¼ tsp ground cloves

¼ cup lukewarm water (110-115 degrees)            1 ½ tsp salt

1 egg                                                                                    1 cup lukewarm milk

½ cup honey                                                                                    (110-115 degrees)

1 tbsp ground coriander                                                6 tbsp melted butter

½ tsp ground cinnamon                                                4-4 ½ cups all purpose flour

In a small, shallow bowl sprinkle the yeast over the lukewarm water.  Let the mixture stand for 2-3 minutes, then stir it to dissolve the yeast completely.  Set the bowl in a warm, draft-free place for about 5 minutes, or until the yeast bubbles and the mixture almost doubles in volume.

Combine the egg, honey, coriander, cinnamon, cloves and salt in a deep bowl and mix them together.  Add the yeast mixture, milk and 4 tablespoons of the melted butter, and beat until the ingredients are well blended.  Stir in the flour, ½ cups at a time, using only as much as necessary to make a dough that can be gathered into a soft ball.  On a lightly floured surface, knead the dough until it is smooth and elastic, about 15 minutes.  Rub your hands with a little melted butter if the dough sticks to your fingers.  Don’t use extra flour lest the dough become stiff and hard.  Shape the dough into a ball and place in a large, lightly buttered bowl.  Drape a towel over the bowl and set in a warm, draft-free spot for about an hour, or until the dough rises and doubles in bulk.

With a brush, spread the remaining melted butter evenly over the bottom and sides of a 3-quart soufflé dish or other round baking dish at least 3 inches deep.  Punch the dough down with a single blow of your fist and knead again for 1-2 minutes.  Shape the dough into a round and place in butter dish, pressing it down into the corners so that it covers the bottom of the dish completely.  Allow the dough to rise again for about another hour, or until it has doubled in bulk.

Bake at 300 degrees for 50-60 minutes, until the top is crusty and golden brown.  Traditionally it is eaten spread with butter and honey.  Enjoy!