Although in Ethiopia injera may be the staple, in the morning it’s ‘dabo’ (Ethiopian honey bread) that graces the breakfast table. This fragrant bread will make your house smell delicious whilst it’s baking. It also keeps well, so you can have home-made bread for breakfast for a week!
- 1 (1 tablespoon) package active dry yeast
- ¼ cup lukewarm water (110 – 115 degrees)
- 1 egg
- 1/3 cup honey
- 1 tablespoon ground coriander
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon salt
- 1 cup lukewarm whole milk
- 6 tablespoons melted unsalted butter
- 4-5 cups all-purpose flour (use up to 1/3 whole wheat for healthier bread).
- 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 doesn’t, repeat procedure.
- Combine 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 baking 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*F.
- 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.