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    You are in: Home / Recipes / Ethiopian Honey Bread Recipe
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    Ethiopian Honey Bread

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on February 29, 2012

      My grandmother is shaking her head at me. This is why I don't bake often. And she was a professional baker. SIGH. This didn't work for me. :( It never rose! I don't know what the heck I did wrong. I'm going to try it again. I baked the flat dough anyway. It was tasty in spite of being a dense brick, lol. Cross tagged for Chelle - FIGHT LIKE A GIRL!!! & Spain/Portugal's Honey Tag. I'm going to try again today. ;)

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    • on January 28, 2012

      Very nice, subtle sweet flavor, with a tender inside crumb. These smelled Heavenly while baking!

      I had no ground cloves, so I substituted 1/4 teaspoon pumpkin pie spice, and I also added 1/3 cup toasted sesame seeds. I used 4 cups, plus 1 tablespoon bread flour, on the dough cycle of my bread machine. Instead of baking in a round loaf, I baked eight 3.7" x 2.4" little loaves for 18 minutes at 375F. Made for Mommy Diva's Cookathon, January 2012.

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    • on July 27, 2007

      This is one of my picks for the Aussie/kiwi recipe swap #6 and all we can say is WONDERFUL BREAD. I did take a short cut and use the dough/manual cycle on my bread machine. The fragrance of this bread while baking is heavenly.With a sweet slightly spice flavor, my family enjoyed this toasted with butter or jam. Would love to take this to a potluck/buffet this unique bread would add a special touch. A real winner.

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    • on June 02, 2007

      About 18 years ago when I lived in Jerusalem I had neighbors who had just immigrated from Ethiopia and the most amazing smells would come out of that apartment. The mother of the family was very shy, but always eager to let me have a taste of the amazing things that she cooked. The moment I saw this recipe I knew I had to make it to bring back some of those wonderful culinary memories. This does make a very sticky dough, there is a lot of liquid here for the amount of flour. I tried to avoid overflouring the dough while I kneaded it, but I'm sure that in the end I came away from the table with at least a slice's worth of dough on my fingers. Because of the honey the bread browns very quicky, so keep an eye on your oven. The only change I made was to leave out the cloves since we don't like the flavor. This made a delicious bread, we could barely contain ourselves to let it cool down enough to slice. I'm sure that out there, somewhere, my old neighbor would be proud.

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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

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