Honey Bread From Ethiopia Yermarina Yewotet Dabo Recipes

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HONEY BREAD



Honey Bread image

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

1 tablespoon chopped rosemary
1/4 cup canola oil
2 packets active dry yeast (1 1/2 tablespoons)
2 1/2 cups warm water
7 cups all-purpose flour
1 tablespoon salt
3/4 cup honey

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.

HONEY BREAD FROM ETHIOPIA - YERMARINA YEWOTET DABO



Honey Bread from Ethiopia - Yermarina Yewotet Dabo image

This is a recipe from the web that I found for use in ZWT 7 - for our trip to Africa. I haven't tried it, but it sounds delicious. This bread is traditionally served with butter and honey.

Provided by Baby Kato

Categories     Ethiopian

Time 3h15m

Yield 1 loaf

Number Of Ingredients 11

1/4 ounce active dry yeast (1 pkg of dry yeast)
1 egg, large
4 cups all-purpose flour
1 cup milk, lukewarm
1/2 cup honey
1/4 cup water, lukewarm
6 tablespoons unsalted butter, melted
1 tablespoon ground coriander
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Steps:

  • In a small, shallow bowl, sprinkle the yeast over the lukewarm water.
  • Let the mixture stand for 2-3 minutes and then stir to dissolve the yeast completely.
  • Set the bowl in a warm, draft-free place for approximately 5 minutes or until the yeast bubbles up and the mixture almost doubles in volume.
  • Combine the egg, honey, coriander, cinnamon, cloves and salt in a deep bowl. Mix together with a wire whisk or spoon and add the yeast mixture, milk and 4 tablespoons of the melted butter, beating until the ingredients are well blended.
  • Now stir in the flour, ½ a cup at a time, using only as much as is necessary to make a dough that can be gathered into a soft ball.
  • When the dough becomes too stiff to stir easily, blend in the additional flour with your fingers.
  • On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand.
  • Rub your hands with a little melted butter if the dough sticks to the board or your fingers, but do not use any extra flour lest the dough becomes stiff and hard.
  • Continue kneading for approximately 5 minutes or until the dough is smooth and elastic.
  • Shape the dough into a ball and place it in a large, lightly buttered bowl. Drape a kitchen towel over the bowl and set in a warm, draft-free spot for approximately 1 hour or until the dough rises and doubles in bulk.
  • With a pastry brush, spread the remaining melted butter evenly over the bottom and sides of a 3-quart baking dish at least 3 inches deep.
  • Punch the dough down with a single blow of your fist, and then knead it again for 1-2 minutes. Shape the dough roughly into a round and place it in the buttered baking dish, pressing it down into the corners so that it covers the bottom of the dish completely.
  • Return the dough to the warm, draft-free place for approximately 1 hour, or until it has doubled in bulk and risen at least as high as the top rim of the dish.
  • Pre-heat the oven to 300o F and bake the bread in the middle of the oven for 50-60 minutes, until the top is crusty and light golden brown.
  • Turn the honey bread out of the pan onto a cake rack to cool.
  • Serve the Honey Bread while still somewhat warm, or allow to cool completely.

ETHIOPIAN SPICED HONEY BREAD



Ethiopian Spiced Honey Bread image

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

1 (1/4 ounce) packet active dry yeast
1/4 cup water, lukewarm 110 degree F, C
1 egg, beaten
1/2 cup honey
1 tablespoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon salt
1 cup milk, warm
6 tablespoons butter, melted
4 -5 cups flour

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

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