Description
Also called yemarina yewotet dabo. Ethiopia has a large supply of honey and this recipe helps to utilize it.
Leftovers would be good as french toast or in bread pudding
i found the recipe at http://www.whats4eats.com.
Ingredients
- Active Dry Yeast
- Water
- Egg
- Honey
- Ground Coriander
- Ground Cinnamon
- Ground Cloves
- Salt
- Milk
- Butter
- Flour
Instructions
- Method
- In a small bowl, stir together the yeast and 1 / 4 cup warm water
- Set for about 10 minutes to let the yeastproof
- In a large bowl, beat together the egg, honey, spices and salt until smooth
- Stir in the milk and melted butter
- Stir in the flour, 1 / 2 cup at a time, mixing to form a soft, smooth dough
- Do not add all of the flour if the dough gets too stiff
- Add more flour if the dough is too sticky
- Remove the dough to a lightly floured work surface and knead for about 10 minutes to form a smooth, elastic dough
- Place the dough in a large, lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1 / 2 hours
- Remove the dough again to a lightly floured work surface and punch down the dough and knead for about 1 minute
- Form the dough into a round and place on an oiled baking sheet
- Allow to rise again another 30-45 minutes
- Preheat oven to 325f place bread on baking sheet in the oven and bake 45 minutes to 1 hour till bread is lightly browned and sounds hollow when you tap on it
- Remove and cool somewhat before slicing