Ethiopian Honey Bread II

Ethiopian Honey Bread II Recipe - Ingredients and Steps

Region / culture: Ethiopia | Preparation time: 10 minutes | Cooking time: 3 hours | Servings: 12

Introduction

Ethiopian Honey Bread II is a delicious and aromatic bread that is perfect for breakfast or as a snack. This sweet and slightly spicy bread is made with honey, cinnamon, cloves, and coriander, giving it a unique and exotic flavor.

History

This recipe is inspired by traditional Ethiopian bread recipes that have been passed down through generations. In Ethiopia, bread is a staple food and is often served with honey, butter, or spicy stews.

Ingredients

0.5 cup milk
2 tsp coriander
3 tsp water
0.5 tsp cloves
6 tsp honey
0.5 tsp cinnamon
1 egg
1 tsp salt
3.5 tsp butter
1.5 tsp yeast
3.25 cups flour
0.33 cup raisins

How to prepare

Ensure that all ingredients are at room temperature.
Follow the bread machine instructions to add the ingredients (excluding the raisins).
Bake for the entire cycle and add the raisins after the initial 20 minutes.

Variations

Add chopped nuts or dried fruit for extra texture and flavor.
Substitute the raisins with dried apricots or dates for a different twist.

Cooking Tips & Tricks

Make sure all ingredients are at room temperature before starting.

- Follow the bread machine instructions carefully to ensure the bread turns out perfectly.

- Add the raisins after the initial 20 minutes of baking to prevent them from burning.

Serving Suggestions

Serve Ethiopian Honey Bread II warm with butter or honey for a delicious treat.

Cooking Techniques

This recipe uses a bread machine for easy and convenient preparation.

Ingredient Substitutions

Use almond milk or coconut milk as a dairy-free alternative.

- Substitute the butter with coconut oil for a dairy-free option.

Make Ahead Tips

Prepare the dough ahead of time and refrigerate overnight for a quick and easy breakfast the next day.

Presentation Ideas

Serve Ethiopian Honey Bread II on a wooden board with a drizzle of honey and a sprinkle of cinnamon for a beautiful presentation.

Pairing Recommendations

Enjoy Ethiopian Honey Bread II with a cup of hot tea or coffee for a cozy and comforting snack.

Storage and Reheating Instructions

Store leftover Ethiopian Honey Bread II in an airtight container at room temperature for up to 3 days. Reheat in the oven or toaster oven for a few minutes before serving.

Nutrition Information

Calories per serving

Each serving of Ethiopian Honey Bread II contains approximately 200 calories.

Carbohydrates

Each serving of Ethiopian Honey Bread II contains approximately 35 grams of carbohydrates.

Fats

Each serving of Ethiopian Honey Bread II contains approximately 5 grams of fats.

Proteins

Each serving of Ethiopian Honey Bread II contains approximately 4 grams of proteins.

Vitamins and minerals

Ethiopian Honey Bread II is a good source of iron and calcium.

Alergens

This recipe contains milk, eggs, and wheat.

Summary

Ethiopian Honey Bread II is a nutritious and delicious bread that is perfect for any time of day.

Summary

Ethiopian Honey Bread II is a flavorful and aromatic bread that is perfect for breakfast or as a snack. With its unique blend of spices and sweet honey, this bread is sure to become a favorite in your household.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Ethiopian Honey Bread II. It was a warm summer day, and I had just finished helping my Aunt Mary with her garden. As a thank you for my help, she invited me into her kitchen to show me how to make this special bread that she had learned from a friend who had traveled to Ethiopia.

I had never heard of Ethiopian Honey Bread before, but as soon as Aunt Mary started mixing the dough, I could tell it was going to be something special. The sweet scent of honey filled the kitchen, and the warm spices she added gave it a deliciously unique flavor.

As I watched her knead the dough and shape it into loaves, Aunt Mary told me the story of how she first learned to make this bread. She explained that her friend had brought back the recipe from her travels to Ethiopia, where it was a traditional dish made for special occasions.

I was fascinated by the idea of learning how to make a bread from a different culture, and Aunt Mary was patient and kind as she showed me each step of the process. She explained that the key to making the bread light and fluffy was to let it rise slowly and then bake it at just the right temperature.

After a few hours of waiting for the dough to rise, the kitchen was filled with the delicious smell of freshly baked bread. Aunt Mary pulled the loaves out of the oven, and we both couldn't resist cutting into one while it was still warm.

The bread was soft and slightly sweet, with a hint of spice that made it perfect for serving with a cup of tea. Aunt Mary smiled as she watched me take my first bite, and I knew that this recipe would become a favorite in my own kitchen.

Over the years, I have made Ethiopian Honey Bread II many times, always thinking of that first day in Aunt Mary's kitchen. I have shared the recipe with friends and family, and it has become a beloved tradition in our home.

I have added my own twist to the recipe, experimenting with different types of honey and spices to create a bread that is truly my own. But no matter how I change it, the memory of that summer day with Aunt Mary will always be present in every loaf I bake.

As I write this story down for future generations to read, I hope that they will be inspired to try new recipes and learn about different cultures through the food they eat. Cooking has always been a way for me to connect with others and share my love for creating delicious meals.

And so, I will continue to pass down this recipe for Ethiopian Honey Bread II, along with the story of how I learned to make it. I hope that it will bring joy and warmth to the kitchens of my children and grandchildren for years to come.