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the appetizer:

Ethiopian cooking is marked by hot spices, thick stews and injera, a large, flat sourdough bread. Diners in Ethiopia use the injera as an eating utensil to scoop up food.

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Ethiopia

Honey Yeast Bread (Yemarina Yewotet Dabo)

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, 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 bowl. 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, and place it on the greased sheet. Preheat the oven to 325 degrees.

Let the bread rise again while oven is preheating. Bake the bread for 1 hour, or until the top is crusty and light golden brown.


Ethiopia

Ethiopian Recipes

 

Back to the main Ethiopia page

Ethiopia on Wikipedia

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This page modified January 2007


 

 
 

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