Honey Bread

READY IN: 2hrs
Debbwl
Recipe by momaphet

This is a dense European style bread that is commonly eaten for breakfast in Ethiopia. The dough is very sticky until you knead it for the 2nd time right before shaping. Bake in a loaf pan or free form on a baking sheet.

Top Review by Debbwl

A nice bread that yes is very dense. DH liked the honey while I would have liked a little more rosemary. I am thankful you put in your description about the stickiness as even armed with that info thought I might of blown the recipe. This recipe was made using whole wheat flour and did use the egg white wash and rosemary black pepper topping. Thank for the post.

Ingredients Nutrition

Directions

  1. Toast the rosemary in a small sauté pan over medium-high heat until fragrant, about 30 seconds. Remove from the heat and set aside.
  2. In a small bowl, combine the oil, yeast, and warm water and stir to dissolve the yeast. Let sit for 5 minutes, or until foamy.
  3. Combine the flour and salt and mound in a large bowl. Make a well in the middle. Slowly pour the dissolved yeast into the well, working in the flour with your fingertips, then knead the dough until a ball forms. Knead in the honey and toasted rosemary.
  4. Put the dough in a large oiled bowl and turn to coat. Cover with a damp cloth or oiled plastic wrap and let rise to 1 1/2 times the original size, about 1 hour.
  5. Grease a 9 x 4-inch loaf pan. Punch down the dough and transfer to a floured work surface. Knead for 5 minutes then shape into loaf. Place the prepared pan, cover with plastic wrap, and let rise for 20 minutes. Or form into a nice round or oval loaf, rise and bake on a greased baking sheet
  6. Preheat the oven to 400°F Place the pan in the oven and bake until the tops are golden, about 25 to 30 minutes. Invert the pan onto a cooling rack and let sit for 5 minutes, then remove the pan and let cool.
  7. Note - Before baking brush loaf with an eggwhite wash - then sprinkled it with rosemary- delicious.

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