It’s another weekend people! Meaning we have another opportunity to make a delicious and special meal. Have you tried any of our lovely recipes so far? If you have, share your experience with us and we will be glad to put them up for others to see. Today, we are featuring Ethiopian Honey Bread, a dish from the ancient city of Bahir Dar in Ethiopia. Bahir Dar is a city of wide avenues, rustling palms and colourful flowering trees. To see more of what Bahir Dar has to offer, click here.
The recipe for the Ethiopian honey bread is not too sweet and can be eaten on its own or used to make a sandwich.
If you are excited like I am, grab your cooking utensils and let’s get cooking!
Cooking time: 3 hours
Serves: 6 – 8
¼ ounce package active dry yeast
¼ cup lukewarm water
½ cup honey
1 tbsp ground coriander
½ tsp cinnamon
¼ tsp ground cloves
1 ½ tsp salt
1 cup lukewarm milk
6 tbsp melted butter
4 cups flour
In a small measuring cup, sprinkle the yeast over the lukewarm water and let it stand for three minutes. Stir to dissolve the mixture before leaving for five minutes in a cool area.
Add the honey, egg, coriander, cinnamon and ground cloves in a deep bowl and whisk. Add yeast mixture, milk and 4 tbsp of the melted butter and mix well.
Stir in the flour, half cup at a time until the mixture becomes a stiff dough.
Knead the dough on a floured surface until smooth and elastic before shaping into a bowl and coating with butter.
Cover the bowl with a towel until dough doubles in size (usually takes about an hour).
After the dough has risen, spread butter over a deep soufflé dish, punch dough down and knead again for two to three minutes. Shape into a round dough and place in a covering dish.
Take another hour to let the dough rise to the top of the dish before baking in an oven at 300 degrees F for an hour until the top is crispy and golden brown.
Turn bread out of loaf pan and set on a rack to cool.
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