Yemarina Yewotet Dabo
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Lukewarm water||1⁄4 Cup (4 tbs) (115Â°)|
|Honey||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Lukewarm water||1 Cup (16 tbs)|
|Unsalted butter||1⁄4 Cup (4 tbs), melted (1/2 Stick)|
|All purpose flour||4 1⁄2 Cup (72 tbs)|
In a small bowl dissolve the yeast in lukewarm water.
Set the mixture aside until the yeast starts foaming, 5 to 10 minutes.
In a large bowl beat together the egg, honey, spices, salt, milk, and butter with a wire whisk.
Gradually add the flour, 1/2 cup at a time, using enough to make a soft dough.
Turn the dough onto a floured surface and knead it for 5 minutes or until the dough is smooth and elastic.
Add more flour if the dough is too sticky to handle.
Shape it into a ball and place it in a buttered bowl.
Cover the bowl with a kitchen towel and let the dough rise until doubled in size, about 1 1/2 hours.
Punch the dough down and knead it again for 1 to 2 minutes.
Shape it into a ball and place it in a deep 3-quart buttered souffle or baking dish, completely covering the bottom of the dish.
Let the dough rise until doubled.
Preheat the oven to 300°.
Bake the bread for 50 to 60 minutes or until the bread is browned on top.
Turn out onto a rack to cool.