ETHIOPIAN HONEY CHALLAH

ETHIOPIAN HONEY CHALLAH image

Yield 1 large or 2 smaller loaves

Number Of Ingredients 11

Previous Next

1 package active dry yeast, (1 tbsp. 15ml)
1/4 cup lukewarm water, (60ml)
1 egg
1/2 cup honey, (125ml)
1 tablespoon ground coriander, (15ml)
1/2 teaspoon ground cinnamon, (2ml)
1/4 teaspoon ground cloves, (1ml)
1 tsp. salt, (5ml)
1 cup lukewarm milk, (250ml)
6 tablespoons melted butter, (90ml)
4 cups bread flour, (1 to 1.25L) (4 to 4-1/2 cups)

Steps:

Dissolve the yeast in the water and allow to "proof" in a warm place for 5 minutes, until it is frothy. Combine the egg, honey, spices, and salt in a deep bowl and stir to combine the ingredients. Add the yeast mixture, milk, and 4 tablespoons (60ml) of the butter, stirring to thoroughly combine. Stir in the flour, 1/2 cup (125ml) at a time, adding only enough flour to make a dough that can be gathered into a ball. When the dough becomes too stiff to use a spoon, mix in the additional flour with your hands. Knead the dough on a lightly floured surface for about 5 minutes, until it is smooth and elastic. Place the dough in a lightly oiled bowl and cover with a dish cloth. Allow to rise until doubled in volume, about 1 hour. Using a pastry brush, spread the remaining butter on the bottom and sides of a round 3-quart (3L) baking dish, about 3" (8cm) deep and 8" (20cm) in diameter. Punch the dough down and knead for 1 or 2 minutes. Shape the dough into a round and place it in the baking dish, pressing it out so that it covers the entire bottom of the dish. Allow to rise in a warm place until doubled in volume. Bake in a preheated 300°F (150°C) oven for 50 to 60 minutes, until the top is crusty and light golden brown. Turn the loaf out of the baking dish onto a wire rack to cool. This bread may be eaten while still warm or completely cooled, and is traditionally served with butter and honey.