Saturday, August 14, 2010

Honey Yeast Bread (Yemarina Yewotet Dabo)

The Altitude Adjustment Section
Honey bread with exotic spices and a great aroma. Think French toast. Think slathered with honey. Think a great excuse to stay in the house and chill while it rises!

1 pkg. active dry yeast
1/4 cup lukewarm water (110-115 degrees)
1 egg
1/3 cup honey
1 tablespoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1 cup lukewarm whole milk
6 tablespoons melted unsalted butter
4-5 cups all-purpose flour

In a small bowl, sprinkle yeast over the warm water. Let stand for 3 minutes, and then stir to dissolve. Set the bowl in a warm place for about 5 minutes; mixture should double in volume. If it does not, repeat procedure. Combine the egg, honey, coriander, cinnamon, cloves, and salt in a deep bowl, mixing until smooth. Add the yeast mixture, milk, and 5 tablespoons of the melted butter. Beat until well blended. Stir in flour 1/2 cup at a time, until becomes too stiff to stir. On a lightly floured board, knead the dough, adding a small amount of flour when necessary to keep from sticking. Knead for about 5 minutes. Place dough in a large, greased bow, cover with a damp cloth and let sit in warm place for about 1 1/2 hours. Grease a cookie sheet with the remaining tablespoon of butter. Punch down the dough and knead it again for a few minutes. Shape the dough into a round loaf, and place it on the greased sheet. Preheat the oven to 325 degrees. Let the bread rise again while oven is preheating for about 30 minutes. Bake the bread for 1 hour, or until the top is crusty and light golden brown.