Yemarina Yewotet Dabo
(Ethiopian spiced honey bread)
This tender, lightly sweet loaf of bread makes good use of Ethiopia's abundant honey. Leftovers of yemarina yewotet dabo make excellent French toast.
1 large loaf
- Active dry yeast -- 1 (1/4-ounce) packet
- Water, lukewarm (110°F) -- 1/4 cup
- Egg, beaten -- 1
- Honey -- 1/2 cup
- Ground coriander -- 1 tablespoon
- Ground cinnamon -- 1 teaspoon
- Ground cloves -- 1/2 teaspoon
- Salt -- 1 teaspoon
- Milk, warm -- 1 cup
- Butter, melted -- 6 tablespoons
- Flour -- 4 to 5 cups
- In a small bowl, stir together the yeast and 1/4 cup warm water. Set for about 10 minutes to let the yeast activate.
- In a large bowl, beat together the egg, honey, spices and salt until smooth. Stir in the yeast mixture, milk and melted butter.
- Stir in the flour, 1/2 cup at a time, mixing to form a soft, smooth dough. Do not add all of the flour if the dough gets too stiff. Add more flour if the dough is too sticky.
- Remove the dough to a lightly floured work surface and knead for about 10 minutes to form a smooth, elastic dough.
- Place the dough in a large, lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
- Remove the dough again to a lightly floured work surface and punch down the dough and knead for about 1 minute. Form the dough into a round and place on an oiled baking sheet. Allow to rise again another 30 to 45 minutes.
- Preheat oven to 350°F. Place bread on baking sheet in the oven and bake 45 minutes to 1 hour till bread is lightly browned and sounds hollow when you tap on it. Remove and cool somewhat before slicing.
Yemarina Yewotet Dabo Variations
- Form the dough for this bread into any shape you like. A braid looks very nice. You can also brush the top of the dough with an egg beaten with a little milk for a nice shiny brown crust.