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Honey Bread, Ethiopian (D, TNT)
Source: Chef and staff at World Wide Recipes
Yield: Makes one 8" (20cm) round loaf

1 package active dry yeast, (1 tbsp. 15ml)
1/4 cup lukewarm water, (60ml)
1 egg
1/2 cup honey, (125ml)
1 tablespoon ground coriander, (15ml)
1/2 teaspoon ground cinnamon, (2ml)
1/4 teaspoon ground cloves, (1ml)
1 tsp. salt, (5ml)
1 cup lukewarm milk, (250ml)
6 tablespoons melted butter, (90ml)
4 cups all purpose flour, (1 to 1.25L) (4 to 4-1/2 cups)

Dissolve the yeast in the water and allow to "proof" in a warm place for 5 minutes, until it is frothy.

Combine the egg, honey, spices, and salt in a deep bowl and stir to combine the ingredients. Add the yeast mixture, milk, and 4 tablespoons (60ml) of the butter, stirring to thoroughly combine.

Stir in the flour, 1/2 cup (125ml) at a time, adding only enough flour to make a dough that can be gathered into a ball. When the dough becomes too stiff to use a spoon, mix in the additional flour with your hands.

Knead the dough on a lightly floured surface for about 5 minutes, until it is smooth and elastic.

Place the dough in a lightly oiled bowl and cover with a dish cloth. Allow to rise until doubled in volume, about 1 hour.

Using a pastry brush, spread the remaining butter on the bottom and sides of a round 3-quart (3L) baking dish, about 3" (8cm) deep and 8" (20cm) in diameter.

Punch the dough down and knead for 1 or 2 minutes. Shape the dough into a round and place it in the baking dish, pressing it out so that it covers the entire bottom of the dish. Allow to rise in a warm place until doubled in volume.

Bake in a preheated 300°F (150°C) oven for 50 to 60 minutes, until the top is crusty and light golden brown.

Turn the loaf out of the baking dish onto a wire rack to cool. This bread may be eaten while still warm or completely cooled, and is traditionally served with butter and honey.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A