Recipe by Baby Kato
This is a recipe from the web that I found for use in ZWT 7 - for our trip to Africa. I haven't tried it, but it sounds delicious. This bread is traditionally served with butter and honey.
Top Review by Chocolatl
I made the dough in the bread machine, and baked in the oven. My dough didn't rise much before baking, but the oven spring--wow! This is a delicious, spicy-sweet yeast bread. It would be good as a breakfast bread. I can't wait to find out what it's like when toasted! Thanks for posting. Made for ZWT Witchin Kitchen.
- 1⁄4 ounce active dry yeast (1 pkg of dry yeast)
- 1 egg, large
- 4 cups all-purpose flour
- 1 cup milk, lukewarm
- 1⁄2 cup honey
- 1⁄4 cup water, lukewarm
- 6 tablespoons unsalted butter, melted
- 1 tablespoon ground coriander
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
Directions See How It's Made
- In a small, shallow bowl, sprinkle the yeast over the lukewarm water.
- Let 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.
- Combine the egg, honey, coriander, cinnamon, cloves and salt in a deep bowl. Mix together with a wire whisk or spoon and add the yeast mixture, milk and 4 tablespoons of the melted butter, beating until the ingredients are well blended.
- Now stir 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.
- When the dough becomes too stiff to stir easily, blend in the additional flour with your fingers.
- On 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.
- Rub 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.
- Continue kneading for approximately 5 minutes or until the dough is smooth and elastic.
- Shape the dough into a ball and place it in a large, lightly buttered bowl. Drape 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.
- With a pastry brush, spread the remaining melted butter evenly over the bottom and sides of a 3-quart baking dish at least 3 inches deep.
- Punch the dough down with a single blow of your fist, and then knead it again for 1-2 minutes. Shape 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.
- Return 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.
- Pre-heat the oven to 300o F and bake the bread in the middle of the oven for 50-60 minutes, until the top is crusty and light golden brown.
- Turn the honey bread out of the pan onto a cake rack to cool.
- Serve the Honey Bread while still somewhat warm, or allow to cool completely.