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ethiopian honey bread

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

Honey is one of Ethiopia's top commodities and, in fact, Ethiopia is Africa's top producer of honey. So it's not surprising that there are numerous versions of honey bread to enjoy with all sorts of wonderful spicy Ethiopian dishes. This is a basic recipe for Ethiopian Honey bread that bakes honey into the loaf.

►
(1 rating)
yield 10 to 12 (makes 1 loaf)
prep time 2 Hr 45 Min
cook time 1 Hr
method Bake

Ingredients For ethiopian honey bread

  • 1 (1/4-oz) pkg
    active dry yeast
  • 1/2 cup
    warm water
  • 2 Tbsp
    honey
  • 1 lg
    egg, beaten
  • 1/2 cup
    honey
  • 1 Tbsp
    ground coriander
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground cloves
  • 1 tsp
    salt
  • 1 cup
    warm milk
  • 8 Tbsp
    unsalted butter
  • 5 - 6 cups
    flour, plus more for dusting
  • 1 lg
    egg
  • 1 Tbsp
    milk or water

How To Make ethiopian honey bread

  • 1
    Mix the yeast with the warm water and 2 Tbsp of honey, and let sit for 10 minutes to allow yeast to activate. Bubbles will form in the cloudy mixture when the yeast is activated.
  • 2
    In a small bowl, whisk together the egg, 1/2 cup of honey, coriander, cinnamon, cloves and salt. Gently stir in the yeast mixture, and then add the warm milk and melted stick of butter.
  • 3
    Stir 2 cups of the flour into the liquid mixture until it's well mixed. Add more flour, 1/2 cup at a time while mixing with your hands. If the dough is wet and sticky, keep adding 1/2 cup of flour until the dough is smooth.
  • 4
    Lightly flour a flat surface, and knead the dough with your knuckles for about 15 minutes or until the dough is smooth and elastic.
  • 5
    Place dough in a lightly oiled glass bowl. Cover the bowl and set it aside in a warm place to rise for about 90 minutes. It should double in size.
  • 6
    Punch the dough down, and form the dough into an oval loaf or separate into three equal-size strands and braid the dough into a long braided loaf. Place round or braided loaf on a lightly greased baking sheet, cover it with a warm cloth and set aside for 45 minutes to rise.
  • 7
    Preheat oven to 325°F.
  • 8
    In a small bowl, beat together the egg and milk (or water). Brush the milky egg over the surface of the braided loaf. Bake for about 55 to 65 minutes or until lightly browned on the outside. It's great to enjoy at breakfast with butter and honey or jam, and served with a hot cup of coffee or tea.
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