Yemarina Yewotet Dabo

This tender, lightly sweet loaf makes good use of Ethiopia's abundant honey.

Image by toholio

1 large loaf

• Active dry yeast -- 1 (1/4-ounce) packet
• Water, lukewarm (110°F) -- 1/4 cup
• Egg, beaten -- 1
• Honey -- 1/2 cup
• Ground coriander -- 1 tablespoon
• Ground cinnamon -- 1 teaspoon
• Ground cloves -- 1/2 teaspoon
• Salt -- 1 teaspoon
• Milk, warm -- 1 cup
• Butter, melted -- 6 tablespoons
• Flour --4 to 5 cups

Method

1. In a small bowl, stir together the yeast and 1/4 cup warm water. Set for about 10 minutes to let the yeastproof.
2. In a large bowl, beat together the egg, honey, spices and salt until smooth. Stir in the milk and melted butter.
3. 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.
4. Remove the dough to a lightly floured work surface and knead for about 10 minutes to form a smooth, elastic dough.
5. 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.
6. 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.
7. Preheat oven to 325°F. 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.

Variations

• Form the dough for this bread into any shape you like. A braid looks very nice. You can also brush the top of the dough with an egg beaten with a little milk for a nice shiny brown crust.
• When this loaf gets stale it makes great French toast.