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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small, shallow bowl, sprinkle the yeast over the lukewarm water. | 2. Let the mixture stand for 2-3 minutes and then stir to dissolve the yeast completely. | 3. 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. | 4. 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. | 5. 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. | 6. When the dough becomes too stiff to stir easily, blend in the additional flour with your fingers. | 7. 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. | 8. 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. | 9. Continue kneading for approximately 5 minutes or until the dough is smooth and elastic. | 10. 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. | 11. 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. | 12. 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. | 13. 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. | 14. 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. | 15. Turn the honey bread out of the pan onto a cake rack to cool. | 16. Serve the Honey Bread while still somewhat warm, or allow to cool completely. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	1/4	ounce		6.3042	0.0	1.4025	0.0354
egg	1			71.5	0.36	6.28	4.755
purpose flour	4	cups		6.3042	0.0	1.4025	0.0354
milk	1	cup		148.84	11.6632	7.686	7.9788
honey	1/2	cup		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
butter	6	tablespoons	unsalted melted	513.0	23.570999999999998	16.029	43.2
coriander	1	tablespoon	ground	14.9	2.7495	0.6185	0.8885
salt	1 1/2	1/2		-	-	-	-
cinnamon	1/2	teaspoon	ground	-	-	-	-
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.