Ingredients for Ethiopian Honey Yeast Bread
- Active Dry Yeast
- 300ml lukewarm water
- Egg
- 100g honey (preferably Ethiopian honey, if available)
- Ground Coriander
- Ground Cinnamon
- Ground Cloves
- 5g salt
- Whole Milk
- Unsalted Butter
- All Purpose Flour
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How to Make Ethiopian Honey Yeast Bread
- In a large bowl, combine lukewarm water, sugar, and yeast. Let stand for 5-10 minutes until foamy.
- Add honey, oil, and salt to the yeast mixture. Stir well to combine.
- Gradually add flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough to release the air. Shape the dough into a round loaf or smaller rolls.
- Place the shaped dough in a greased baking pan or on a baking sheet. Cover and let rise for another 30 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 60-80 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
- Let the bread cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
105 g
Sugar
429g
Fat
254g
Carbs
164g
