Ethiopian Honey Bread III

Ethiopian Honey Bread III Recipe - Unique Flavors of Ethiopia

Region / culture: Ethiopia | Preparation time: 1 hour 15 minutes | Cooking time: 50-60 minutes | Servings: 8-10

Introduction

Ethiopian Honey Bread III is a delicious and aromatic bread that is sweetened with honey and spiced with coriander, cinnamon, and cloves. This bread is perfect for breakfast or as a snack, and it pairs wonderfully with butter and more honey.

History

This recipe for Ethiopian Honey Bread III has been passed down through generations in Ethiopian households. It is a traditional bread that is often enjoyed during special occasions and celebrations.

Ingredients

1 packet of active dry yeast (1 tbsp, 15 ml)
0.25 cup of lukewarm water (60 ml)
1 egg
0.5 cup of honey (125 ml)
1 tbsp of ground coriander (15 ml)
0.5 tsp of ground cinnamon (2 ml)
0.25 tsp of ground cloves (1 ml)
1 tsp of salt (5 ml)
1 cup of lukewarm milk (250 ml)
6 tbsp of melted butter (90 ml)
4 to 4.5 cups of all-purpose flour (1 to 1.25 liters)

How to prepare

Dissolve the yeast in the water and let it proof in a warm place for 5 minutes, until it becomes frothy.
In a deep bowl, combine the egg, honey, spices, and salt, and stir to mix the ingredients.
Add the yeast mixture, milk, and 4 tbsp (60 ml) of butter, and stir well to thoroughly combine.
Gradually add the flour, 0.5 cup (125 ml) at a time, and only use enough flour to form a dough that can be gathered into a ball.
Once the dough becomes too stiff to mix with a spoon, incorporate the remaining flour using your hands.
On a lightly floured surface, knead the dough for about 5 minutes, until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl and cover it with a dish cloth.
Allow the dough to rise until it doubles in volume, which takes approximately 1 hour.
Using a pastry brush, spread the remaining butter on the bottom and sides of a round 3 qt (3 liter) baking dish, which should be about 3 inches (8 cm) deep and 8 inches (20 cm) in diameter.
Punch the dough down and knead it 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 the dough to rise in a warm place until it doubles in volume.
Preheat the oven to 300°F (150°C) and bake the bread for 50 to 60 minutes, until the top becomes crusty and light golden brown.
Turn the loaf out of the baking dish onto a wire rack to cool.
This bread can be enjoyed while still warm or completely cooled, and it is traditionally served with butter and honey.

Variations

Add chopped nuts or dried fruits to the dough for added texture and flavor.
Substitute some of the all-purpose flour with whole wheat flour for a nuttier taste.
Drizzle the bread with more honey before serving for extra sweetness.

Cooking Tips & Tricks

Make sure to proof the yeast properly to ensure that the bread rises well.

- Knead the dough until it is smooth and elastic to develop the gluten and create a light and airy bread.

- Allow the dough to rise in a warm place to help it double in volume.

- Brushing the baking dish with butter helps to create a crispy crust on the bread.

Serving Suggestions

Ethiopian Honey Bread III can be enjoyed on its own or with butter and honey. It is also delicious when paired with a cup of hot tea or coffee.

Cooking Techniques

Proofing the yeast

- Kneading the dough

- Allowing the dough to rise

- Baking the bread until golden brown

Ingredient Substitutions

Use instant yeast instead of active dry yeast.

- Substitute maple syrup or agave nectar for honey.

- Use almond milk or coconut milk instead of cow's milk.

Make Ahead Tips

The dough for Ethiopian Honey Bread III can be prepared ahead of time and refrigerated overnight. Simply allow the dough to come to room temperature before shaping and baking.

Presentation Ideas

Serve Ethiopian Honey Bread III on a wooden board with a drizzle of honey and a pat of butter. Garnish with fresh herbs or edible flowers for a beautiful presentation.

Pairing Recommendations

Ethiopian Honey Bread III pairs well with hot beverages such as coffee, tea, or hot chocolate. It also goes well with savory dishes like stews or soups.

Storage and Reheating Instructions

Store leftover Ethiopian Honey Bread III in an airtight container at room temperature for up to 3 days. To reheat, wrap the bread in foil and warm in a 300°F (150°C) oven for 10 minutes.

Nutrition Information

Calories per serving

Each serving of Ethiopian Honey Bread III contains approximately 250 calories.

Carbohydrates

Each serving of Ethiopian Honey Bread III contains approximately 40 grams of carbohydrates.

Fats

Each serving of Ethiopian Honey Bread III contains approximately 10 grams of fats.

Proteins

Each serving of Ethiopian Honey Bread III contains approximately 5 grams of proteins.

Vitamins and minerals

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

Alergens

This recipe contains wheat, eggs, and dairy.

Summary

Ethiopian Honey Bread III is a nutritious bread that provides carbohydrates for energy, fats for satiety, and proteins for muscle repair and growth. It also contains essential vitamins and minerals for overall health.

Summary

Ethiopian Honey Bread III is a flavorful and aromatic bread that is perfect for breakfast or as a snack. With its sweet honey and warm spices, this bread is sure to become a favorite in your household. Enjoy it warm with butter and more honey for a truly indulgent treat.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Ethiopian Honey Bread III. It was a warm summer day, and I was rummaging through an old box of recipe cards that I had collected over the years. As I flipped through the yellowed and tattered cards, one caught my eye. It was written in beautiful cursive handwriting, and the title intrigued me.

I had never made Ethiopian cuisine before, and the thought of trying something new excited me. I remembered a dear friend of mine who had traveled to Ethiopia many years ago and had shared stories of the delicious food she had tried there. I decided that I would attempt to recreate this traditional Ethiopian bread in my own kitchen.

As I read through the ingredients and instructions, I could almost smell the warm, sweet scent of honey and spices wafting through the air. The recipe called for simple ingredients such as flour, honey, yeast, and a blend of aromatic spices like cinnamon and cardamom. It seemed relatively straightforward, but I knew that the key to success would be to follow the instructions precisely.

I set to work gathering the ingredients and preparing my kitchen for the baking process. I measured out the flour, heated the honey until it was warm and runny, and mixed the yeast with water to activate it. As I kneaded the dough, I thought about the history behind this recipe. How had it come to be passed down through generations, finding its way into my hands today?

I imagined a bustling Ethiopian marketplace, filled with vendors selling fragrant spices and fresh honey. I pictured a young woman, her hands deftly shaping the dough, her face lit up with a smile as she shared her recipe with a curious visitor. Perhaps this recipe had been shared with her by her own grandmother, who had learned it from her mother before her.

As the bread baked in the oven, the sweet aroma filled my kitchen, transporting me to a faraway land. I thought about the connections we make through food, the way recipes are passed down and shared, linking us to our past and to each other.

When the bread emerged from the oven, golden and fragrant, I couldn't wait to taste it. The crust was crisp and golden, while the interior was soft and tender. The flavors of honey and spices mingled together in perfect harmony, creating a taste that was both familiar and exotic.

I shared the bread with my family, watching as their faces lit up with delight at the first bite. My grandchildren asked me where I had learned to make such a delicious treat, and I smiled, knowing that the answer was not a simple one.

I had learned to make Ethiopian Honey Bread III from a recipe card tucked away in a box, but the true origins of this recipe were much deeper. They were rooted in the stories and traditions of a distant land, passed down through generations and now finding their way into my own kitchen.

As I savored the last crumbs of bread, I felt grateful for the opportunity to explore new flavors and cuisines, to connect with a culture halfway across the world through the simple act of baking bread. And as I tucked the recipe card back into its place, I knew that this would not be the last time I ventured into the world of Ethiopian cooking. There were so many more recipes to discover, so many more stories to uncover. And I couldn't wait to see where my culinary journey would take me next.