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Yemarina Yewotet Dabo

Western.Chefs's picture
  Active dry yeast 1⁄4 Ounce (1 Package)
  Lukewarm water 1⁄4 Cup (4 tbs) (115°)
  Egg 1
  Honey 1⁄2 Cup (8 tbs)
  Coriander 1 Tablespoon
  Cinnamon 1⁄2 Teaspoon
  Cloves 1⁄4 Teaspoon
  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.

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