ETHIOPIAN HONEY BREAD
Yummy!! Easy, tasty and not overly sweet. Great for sandwiches or to just eat plain. I've always liked sweet things, so for some people you may want to use a little less honey. This is my new fav!!
Provided by byZula
Categories Yeast Breads
Time 3h
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a small measuring cup, sprinkle yeast over lukewarm water. Let stand for 3 minutes, then stir to dissolve yeast. Set bowl in warm place for five minutes.
- Combine egg, honey, coriander, cinnamon, cloves, and salt in a deep bowl, mixing with a whisk. Add yeast mixture, milk, and 4 Tblsp. of melted butter, mixing well. Stir in flour, 1/2 cup at a time, until mixture forms a stiff dough.
- Knead on a lightly floured surface for about five minutes, until smooth and elastic. Shape into bowl coated with butter. Cover with towel and allow to rise until doubled in bulk, about an hour.
- After dough has risen, spread remaining butter over a 2 quart souffle dish or other 3 quart dish at least 3 inches deep. Punch dough down, knead again for another 2-3 minutes, shape into a round loaf and place it in dish to cover.
- Allow to rise another hour until it reaches the top rim of the dish. Bake at 300 degrees F for 50-60 minutes until top is crusty and golden brown. Turn bread out of pan and set on a rack to cool.
ETHIOPIAN SPICED HONEY BREAD
Also called Yemarina Yewotet Dabo. Ethiopia has a large supply of honey and this recipe helps to utilize it. Leftovers would be good as French Toast or in Bread Pudding I found the recipe at http://www.whats4eats.com.
Provided by Shawna Landers
Categories Yeast Breads
Time 3h
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Method.
- In a small bowl, stir together the yeast and 1/4 cup warm water. Set for about 10 minutes to let the yeastproof.
- In a large bowl, beat together the egg, honey, spices and salt until smooth. Stir in the 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 30-45 minutes.
- Preheat oven to 325°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.
Nutrition Facts : Calories 268.6, Fat 7.5, SaturatedFat 4.3, Cholesterol 33.6, Sodium 262.6, Carbohydrate 45.1, Fiber 1.6, Sugar 11.7, Protein 5.9
HONEY SPICE BREAD
The texture of this bread is almost like a cake, so I usually serve slices of it for dessert. The loaf looks so festive with the pretty glaze drizzled on top. -Gaye O'Dell, Binghamton, New York
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 pieces).
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. In a small saucepan, combine brown sugar and milk. Cook and stir over low heat until sugar is dissolved. Remove from heat., In a large bowl, whisk flour, baking powder, cinnamon, nutmeg and cloves. In another bowl, whisk eggs, honey, oil and brown sugar mixture until blended. Add to flour mixture; stir just until moistened., Transfer the batter to a greased 8x4-in. loaf pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean (cover top loosely with foil if needed to prevent overbrowning)., Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, stir glaze ingredients until smooth; drizzle over bread. Freeze option: Securely wrap cooled loaf in foil and then freeze. To use, thaw at room temperature. Glaze as directed.
Nutrition Facts : Calories 187 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 53mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
HONEY BREAD
Provided by Marcus Samuelsson
Categories Bread Breakfast Side Bake Sauté Ramadan Honey Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 loaves
Number Of Ingredients 7
Steps:
- Toast the rosemary in a small sauté pan over medium-high heat until fragrant, about 30 seconds. Remove from the heat and set aside.
- In a small bowl, combine the oil, yeast, and warm water and stir to dissolve the yeast. Let sit for 5 minutes, or until foamy.
- Combine the flour and salt and mound in a large bowl. Make a well in the middle. Slowly pour the dissolved yeast into the well, working in the flour with your fingertips, then knead the dough until a ball forms. Knead in the honey and toasted rosemary.
- Put the dough in a large oiled bowl and turn to coat. Cover with a damp cloth or oiled plastic wrap and let rise to 1 1/2 times the original size, about 1 hour.
- Grease two 9 x 4-inch loaf pans. Punch down the dough and transfer to a floured work surface. Knead for 5 minutes. Divide the dough in half and shape into loaves. Place in the prepared pans, cover with plastic wrap, and let rise for 20 minutes.
- Preheat the oven to 400°F. Place the pans in the oven and bake until the tops are golden, about 25 to 30 minutes. Invert the pans onto a cooling rack and let sit for 5 minutes, then remove the pans and let cool.
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