1/2 Photos of Ethiopian Honey Bread
3 hrs 5 mins
2 hrs 15 mins
Mommy Diva's Note:
Another great recipe from my Care2 network's recipeshare pages. This one is also contributed by Niki C. Sounds delicious!! According to Niki, This Ethiopean Honey Bread is really delicious and a winner at any fair, or home crafts show. Enjoy all!! ;) ***just a note re: yeast since it wouldn't allow me to submit 1 packet for size, Approximately 2 1/4 tsp. equal one 1/4 oz. packet yeast if you are using from a jar.
My Private Note
Units: US | Metric
- 1In a small, shallow bowl, sprinkle the yeast over the lukewarm water.
- 2Let 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.
- 3Combine the egg, honey, coriander, cinnamon, cloves and salt in a deep bowl. Mix together with a wire whisk or spoon.
- 4Add the yeast mixture, milk and 4 tablespoons of the melted butter.
- 5Beat until the ingredients are well blended.
- 6Stir in the flour, ½ a cup at a time, using only as much as is necessary to make a dough that can be gathered into a soft ball.
- 7When the dough becomes too stiff to stir easily, blend in the additional flour with your fingers.
- 8On 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.
- 9Rub 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.
- 10Continue kneading for approximately 5 minutes or until the dough is smooth and elastic.
- 11Shape the dough into a ball and place it in a large, lightly buttered bowl.
- 12Drape 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.
- 13With a pastry brush, spread the remaining melted butter evenly over the bottom and sides of a 3-quart soufflé dish or other round 3-quart baking dish at least 3 inches deep.
- 14Punch the dough down with a single blow of your fist, and then knead it again for 1-2 minutes.
- 15Shape 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.
- 16Return 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.
- 17Pre-heat the oven to 300o F.
- 18Bake the bread in the middle of the oven for 50-60 minutes, until the top is crusty and light golden brown.
- 19Turn the honey bread out of the pan onto a cake rack to cool.
- 20Serve while still somewhat warm or allow to cool completely.
- 21Traditionally eaten spread with butter and honey.
- 22ENJOY! ;).
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Nutritional Facts for Ethiopian Honey Bread
Serving Size: 1 (1131 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 3217.8
- Calories from Fat 803
- Total Fat 89.3 g
- Saturated Fat 51.8 g
- Cholesterol 403.3 mg
- Sodium 3713.6 mg
- Total Carbohydrate 540.2 g
- Dietary Fiber 18.8 g
- Sugars 140.8 g
- Protein 70.7 g