Ingredients for Ethiopian Spiced Honey Bread
- Active Dry Yeast
- Water
- 1 large egg
- 1/2 cup (100g) honey
- Ground Coriander
- Ground Cinnamon
- Ground Cloves
- 1/2 teaspoon salt
- 1 cup (240ml) milk
- Butter
- 3 1/2 - 4 cups (420-480g) all-purpose flour
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How to Make Ethiopian Spiced Honey Bread
- Activate Yeast: In a small bowl, combine 1 teaspoon of active dry yeast and 1/4 cup (60ml) of warm water (105-115°F). Let stand for 10 minutes until foamy.
- Combine Wet Ingredients: In a large bowl, whisk together 1 large egg, 1/2 cup (100g) honey, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cloves, 1/4 teaspoon ground ginger, and 1/2 teaspoon salt until well blended.
- Add Wet to Dry: Stir in 1 cup (240ml) of milk and 1/4 cup (57g) of melted unsalted butter. Gradually add 3 1/2 - 4 cups (420-480g) all-purpose flour, 1/2 cup at a time, mixing until a soft, smooth dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add more flour, 1 tablespoon at a time, if the dough is too sticky.
- First Rise: Place the dough in a lightly oiled large bowl, cover with plastic wrap, and let rise in a warm place for 1 1/2 - 2 hours, or until doubled in size.
- Shape and Second Rise: Gently punch down the dough. Shape it into a round loaf and place it on a lightly oiled baking sheet.
- Second Rise: Let rise for another 30-45 minutes, or until almost doubled.
- Bake the Bread: Preheat oven to 325°F (160°C). Bake for 45-60 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool and Enjoy: Remove from oven and let cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
46g
Fat
21g
Carbs
15g
