Ethiopian Honey Yeast Bread

Sorry for the lack of posts this week, Dan and I moved into our new house on Saturday and it's been quite hectic around here. We've barely used anything from last week's CSA, but I'll update the blog as soon as I can... especially since our next harvest pick-up is today!

In the meantime, here's a recipe that my mom just emailed me. Her friend (an amazing baker) made this bread for their book club meeting last night (they like to eat food related to the book they've read each month - I love the idea). I haven't tried the recipe, but apparently the bread got rave reviews among my mom's friends. Enjoy!!!

Yemarina Yewatet Dabo (Ethiopian Sweet Bread)

INGREDIENTS:

1 yeast packet
1 egg
1/2 cup honey
1 tablespoon coriander
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon salt (she used 1/2 tsp.)
6 tablespoons butter, melted
1 cup warm milk (she used fat free)
4 to 5 cups flour (she used bread flour, King Arthur's)

METHOD:

1. Stir yeast in 1/4 cup warm water in small bowl, let stand for 10 minutes.

2. In large bowl, beat egg, honey, spices and salt until smooth (she used a whisk).

3. Stir in milk and melted butter and yeast.

4. Stir in flour 1/2 cup at a time until soft, smooth dough. Add more or less as needed;
Knead on board for 10 minutes.

5. Place in large, lightly oiled bowl. Cover with plastic; let rise 1 and 1/2 hours.

6. Remove to board, punch down and knead one minute.

7. Form dough into a round and place on oiled baking sheet.

8. Cover with towel and let rise 30 to 45 minutes.

9. Preheat oven to 325 degrees. Brush top with egg and a little milk mixture.

10. Bake uncovered 45 minutes to 1 hour until lightly brown.