Honey Bread From Ethiopia Yermarina Yewotet Dabo Recipes

ETHIOPIAN HONEY BREAD

Steps:

• 1. Mix the yeast with the warm water and 2 Tbsp of honey, and let sit for 10 minutes to allow yeast to activate. Bubbles will form in the cloudy mixture when the yeast is activated.
• 2. In a small bowl, whisk together the egg, 1/2 cup of honey, coriander, cinnamon, cloves and salt. Gently stir in the yeast mixture, and then add the warm milk and melted stick of butter.
• 3. Stir 2 cups of the flour into the liquid mixture until it's well mixed. Add more flour, 1/2 cup at a time while mixing with your hands. If the dough is wet and sticky, keep adding 1/2 cup of flour until the dough is smooth.
• 4. Lightly flour a flat surface, and knead the dough with your knuckles for about 15 minutes or until the dough is smooth and elastic.
• 5. Place dough in a lightly oiled glass bowl. Cover the bowl and set it aside in a warm place to rise for about 90 minutes. It should double in size.
• 6. Punch the dough down, and form the dough into an oval loaf or separate into three equal-size strands and braid the dough into a long braided loaf. Place round or braided loaf on a lightly greased baking sheet, cover it with a warm cloth and set aside for 45 minutes to rise.
• 7. Preheat oven to 325°F.
• 8. In a small bowl, beat together the egg and milk (or water). Brush the milky egg over the surface of the braided loaf. Bake for about 55 to 65 minutes or until lightly browned on the outside. It's great to enjoy at breakfast with butter and honey or jam, and served with a hot cup of coffee or tea.

HONEY BREAD FROM ETHIOPIA - YERMARINA YEWOTET DABO

Steps:

• 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.

ETHIOPIAN MILK AND HONEY BREAD (YEMARINA YEWOTET DABO)

Steps:

• Mixing and First Rise
• Bloom the instant yeast for 2-3 minutes by combining it in a small bowl with the warm water and sugar.
• In a large bowl, whisk the dry ingredients.
• In a small bowl, mix the slightly warmed milk, honey, and egg.
• Add the wet ingredients to the dry ingredients along with the yeast-sugar-water and mix thoroughly. Cover and let the dough sit about 15 minutes to develop the the gluten.
• Pour the oil over the dough and work it in by squishing and kneading for several minutes. Cover and let the dough rest another 15 minutes.
• Do 1-2 rounds of stretching and folding with a 15-minute rest in between.
• Cover and let the dough rise for another 1.5-2 hours or until the dough has doubled. In a warm summer kitchen, my dough rose for about 2 hours total from initial mixing to doubled. In a cooler kitchen, the dough may need longer.
• Shaping and Second Rise
• Wash and dry your banana leaves.
• Line a 9" springform pan with the leaves, making sure you have excess for wrapping over the top of the dough. (See the photo gallery below)
• Lightly oil the leaves on all parts that will touch the dough.
• Gently scrape the dough out of your bowl and into the pan. With damp fingertips, press the dough to gently de-gas it and spread it evenly in the pan. Wrap the leaves over the top of the dough, not tightly on top but with no exposed dough.
• Let the dough rise again for 1-1.5 hours until the leaves/dough are cresting over the top edge of the pan.
• Baking
• Preheat oven to 350F.
• Place the pan on the middle rack and bake for 55 minutes. Check on the bread partway through the bake and carefully re-cover it with the leaves if some pop off from the oven spring. Bread in a heavier/thicker pan may need longer to bake. Aim for an internal temp over 200F.
• After baking, pop open the springform latch and let the bread cool on a rack for about 20 minutes before removing it from the pan and peeling off the leaves.
• Serve warm if desired, for breakfast, snack, or dessert.

HONEY BREAD

Steps:

• Toast the rosemary in a small sauté pan over medium-high heat until fragrant, about 30 seconds. Remove from the heat and set aside.
• In a small bowl, combine the oil, yeast, and warm water and stir to dissolve the yeast. Let sit for 5 minutes, or until foamy.
• Combine the flour and salt and mound in a large bowl. Make a well in the middle. Slowly pour the dissolved yeast into the well, working in the flour with your fingertips, then knead the dough until a ball forms. Knead in the honey and toasted rosemary.
• Put the dough in a large oiled bowl and turn to coat. Cover with a damp cloth or oiled plastic wrap and let rise to 1 1/2 times the original size, about 1 hour.
• Grease two 9 x 4-inch loaf pans. Punch down the dough and transfer to a floured work surface. Knead for 5 minutes. Divide the dough in half and shape into loaves. Place in the prepared pans, cover with plastic wrap, and let rise for 20 minutes.
• Preheat the oven to 400°F. Place the pans in the oven and bake until the tops are golden, about 25 to 30 minutes. Invert the pans onto a cooling rack and let sit for 5 minutes, then remove the pans and let cool.

ETHIOPIAN HONEY BREAD

Steps:

• In a small measuring cup, sprinkle yeast over lukewarm water. Let stand for 3 minutes, then stir to dissolve yeast. Set bowl in warm place for five minutes.
• Combine egg, honey, coriander, cinnamon, cloves, and salt in a deep bowl, mixing with a whisk. Add yeast mixture, milk, and 4 Tblsp. of melted butter, mixing well. Stir in flour, 1/2 cup at a time, until mixture forms a stiff dough.
• Knead on a lightly floured surface for about five minutes, until smooth and elastic. Shape into bowl coated with butter. Cover with towel and allow to rise until doubled in bulk, about an hour.
• After dough has risen, spread remaining butter over a 2 quart souffle dish or other 3 quart dish at least 3 inches deep. Punch dough down, knead again for another 2-3 minutes, shape into a round loaf and place it in dish to cover.
• Allow to rise another hour until it reaches the top rim of the dish. Bake at 300 degrees F for 50-60 minutes until top is crusty and golden brown. Turn bread out of pan and set on a rack to cool.

ETHIOPIAN HONEY BREAD

Steps:

• 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.
• Add the yeast mixture, milk and 4 tablespoons of the melted butter.
• Beat until the ingredients are well blended.
• 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 soufflé dish or other round 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.
• 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 while still somewhat warm or allow to cool completely.
• Traditionally eaten spread with butter and honey.
• ENJOY! ;).

ETHIOPIAN SPICED HONEY BREAD

Steps:

• Method.
• 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.