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Honey Spiced Ethiopian Bread


1(1/4 ounce) packet active dry yeast Image result for active dry yeast
1/4 cup water, lukewarm Image result for 1/4 cup of water
1 egg beaten Related image
1/2 cup honey Image result for honey
1 tablespoon  ground coriander Image result for ground coriander
1 teaspoon ground cinnamon  Image result for ground cinnamon
1/2 teaspoon ground cloves
Image result for ground cloves
1 teaspoon  salt Image result for salt
1 cup milk, warm Related image
4 -5 cups flour Related image
6 tablespoons butter, melted Related image

How to make it

  1. In a small bowl, stir together the yeast and 1/4 cup warm water. Set for about 10 minutes to let the yeast proof.
  2. In a large bowl, beat together the egg, honey, spices and salt until smooth. Stir in the milk and melted butter.
  3. 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.
  4. Remove the dough to a lightly floured work surface and knead for about 10 minutes to form a smooth, elastic dough.
  5. Place the dough in a large, lightly oiled bowl, cover with plastic wrap and let it rise in a warm place until doubled in size, about 1 1/2 hours.
  6. 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 shape and place on an oiled baking sheet. Allow to rise again another 30-45 minutes.
  7. 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 before slicing.

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