Ethiopia | Breads | Honey | Baking

Yemarina Yewotet Dabo

(Ethiopian spiced honey bread)

Yield: 1 large loaf


INGREDIENTS PREP AMOUNT
Yeast, active dry 1 packet, 1/4 oz, or 2 1/4 tsp
Water lukewarm (110°F) 1/4 cup
 
Egg beaten 1 each
Honey 1/2 cup
Coriander, ground 1 Tbsp
Cinnamon, ground 1 tsp
Cloves, ground 1/2 tsp
Salt 1 tsp
 
Milk warm 1 cup
Butter melted 6 Tbsp
     
Flour, all purpose   4-5 cups

METHOD

Basic Steps:  Proof → Beat → Knead → Raise → Punch Down → Form → Raise → Bake
  1. Stir yeast into the 1/4 cup warm water in a small bowl. Let set for about 10 minutes to proof.
  2. In a large bowl, beat egg, honey, spices and salt together till smooth. Stir in milk and melted butter.
  3. Add 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. Knead for about 10 minutes to form a smooth, elastic dough. Place 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.
  5. 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.
  6. 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.

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.

NOTES

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