Recipe by CCLady
This recipe is from an old Time-Life African cookbook. Try it warm, spread with butter and honey. It should be easy to adapt to a bread machine, if you have one that can make a 2-pound loaf.
Top Review by Food Snob in Israel
10 stars! Seriously. I made one batch up in my bread machine and made a second batch up by hand, but it didn't look well mixed so I made that up in the bread machine as well. I only did the dough setting for both, then I took it out, braided it and formed it into a circle (for Jewish New Year, so it was a challah). It didn't seem to rise for a second rise, nor did it really rise in the bread machine, so I was a bit worried. But as it was cooking it rose just a little bit and filled up the kitchen with a delicious smell. I did NOT use corriander, as I didn't have any. Instead I replaced with alspice and nutmeg. I truly feel that if you keep the flavors as cinnamon, clove, nutmeg and alspice (and make sure to fill up a tablespoon with a mixture as per your tastes) then you will have a slightly chewy, totally flavorful and delicious bread. We gobbled three loaves in three days and I have one in the freezer that I'd like to eat now. Truly delicious with butter and honey. Also good with nut butters. Would make a delicious sandwich. I also used whole wheat flour (maybe a bit of white tossed in there too) and that was just very wholesome and flavorful and gently sweet. Really beautiful, I will certainly make this again and toy around with it a bit.
- 1 package active dry yeast (rapid-rise is ok)
- 1⁄4 cup water (110º to 115º)
- 1 egg
- 1⁄2 cup honey
- 1 tablespoon ground coriander
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1 1⁄2 teaspoons salt
- 1 cup milk, room temperature
- 6 tablespoons unsalted butter, melted
- 4 -4 1⁄2 cups flour
Directions See How It's Made
- Put water in a small bowl and sprinkle the yeast over it; let stand 2-3 minutes and stir to dissolve.
- Combine the egg, honey, coriander, cinnamon, cloves and salt in a large bowl and mix well with a whisk or spoon.
- Add the yeast, milk and 4 tablespoons of the melted butter and beat until well blended.
- Stir in the flour gradually, adding only enough to form a soft dough that can be gathered into a soft ball.
- Knead the dough on a lightly floured surface; if the dough is sticky, lightly butter your hands rather than add more flour.
- Knead until smooth and elastic, then shape the dough into a ball and place in a large, lightly buttered bowl, cover with a towel or non-stick foil and place in a warm spot until the dough has doubled in size (if you poke it with your finger, it should not"bounce back").
- Spread the remaining melted butter on the sides and bottom of a 3-quart round baking dish at least 3" deep.
- Punch down the dough and knead it for 2-3 minutes.
- Shape the dough into a round and place in the dish, pressing the dough down so it covers the bottom of the container.
- Return the dough to the warm spot and let it rise until it reaches the top of the pan.
- Preheat the oven to 350º.
- Bake the bread in the middle of the oven 50-60 minutes, or until the top is crusty and golden brown.
- Turn out of the pan and cool on a rack.