Also called Yemarina Yewotet Dabo. Ethiopia has a large supply of honey and this recipe helps to utilize it.
Leftovers would be good as French Toast or in Bread Pudding
I found the recipe at http://www.whats4eats.com.
In a small bowl, stir together the yeast and 1/4 cup warm water. Set for about 10 minutes to let the yeastproof.
In a large bowl, beat together the egg, honey, spices and salt until smooth. Stir in the milk and melted butter.
Stir in the flour, 1/2 cup at a time, mixing to form a soft, smooth dough. Do not add all of the flour if the dough gets too stiff. Add more flour if the dough is too sticky.
Remove the dough to a lightly floured work surface and knead for about 10 minutes to form a smooth, elastic dough.
Place the dough in a large, lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
Remove the dough again to a lightly floured work surface and punch down the dough and knead for about 1 minute. Form the dough into a round and place on an oiled baking sheet. Allow to rise again another 30-45 minutes.
Preheat oven to 325°F Place bread on baking sheet in the oven and bake 45 minutes to 1 hour till bread is lightly browned and sounds hollow when you tap on it. Remove and cool somewhat before slicing.