Yemarina Yewotet Dabo
(Ethiopian spiced honey bread)
Image by Jason Devaun
This tender, lightly sweet loaf of bread makes good use of Ethiopia's abundant honey. Leftovers of yemarina yewotet dabo make excellent French toast.
1 large loaf
Ingredients
- 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
- In a small bowl, stir together the yeast and 1/4 cup warm water. Set for about 10 minutes to let the yeast activate.
- In a large bowl, beat together the egg, honey, spices and salt until smooth. Stir in the yeast mixture, 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 to 45 minutes.
- Preheat oven to 350°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.
Yemarina Yewotet Dabo 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.
