Honey Bread from Ethiopia - Yermarina Yewotet Dabo

Recipe by Baby Kato
READY IN: 3hrs 15mins
YIELD: 1 loaf




  • 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.