ETHIOPIAN HONEY BREAD

Ethiopian Honey Bread image

Provided by Vickie Parks

Time 3h45m

Number Of Ingredients 14

1 (1/4-oz) pkg active dry yeast
1/2 cup warm water
2 Tbsp honey
1 large egg, beaten
1/2 cup honey
1 Tbsp ground coriander
1 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp salt
1 cup warm milk
8 Tbsp unsalted butter
5 - 6 cups flour, plus more for dusting
1 large egg
1 Tbsp milk or water

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.