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HONEY BREAD
Yermarina Yewotet Dabo

ETHIOPIA
Ethiopian Flag
A fabulous taste from the ancient kingdom of Ethiopia

Delicious Ethiopian Honey Bread, served with butter and honey
Honey Bread from Ethiopia
Ethiopia is the oldest site of human existance known.

In the 3rd century it was regarded as one of the 4 great world powers and was the only African country to retain it's Independence during the colonial power's scramble for Africa...

It is the 2nd most populous country in Africa.

Honey Bread Ingredients

1 pkt active dry yeast
1 egg
1.125L (4 -4½ cups) all-purpose flour
250ml (1 cup) lukewarm milk
125ml (½ cup) honey
65ml (¼ cup) lukewarm water
90ml (6 Tbsp) unsalted butter, melted
15ml (1 Tbsp) ground coriander
7.5ml (1½ tsp) salt
2.5ml (½ tsp) ground cinnamon
1ml (¼ tsp) ground cloves

To Make the Honey Bread

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 60ml (4 tbsp) of the melted butter. Beat until the ingredients are well blended.

Stir in the flour, 125ml (½ 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 3L (3-quart) soufflé dish or other round 3L (3-quart) baking dish at least 8cm (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 150oC (<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 the Honey Bread while still somewhat warm, or allow to cool completely.

Traditionally eaten spread with butter and honey.

This Ethiopian Honey Bread is really delicious and a winner at any fair, or home crafts show.

I am certain you will enjoy this bread and will want to make this ancient recipe a keeper

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