SC - Ethiopian Bread-REC-OOP

[LrdRas at aol.com]

This came over one of my daily recipe lists today. It sounds wonderful so I
thought I would make an exception and share an OOP recipe. :-) Hope you like
it.It seems to have possibilities for inclusion in ME feasts as an OOP bread
that would fit well with the menu period or otherwise.

Ras
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Ethiopian Honey Bread

1 package (1 Tbs, 15 ml) active dry yeast
1/4 cup (60 ml) lukewarm water
1 egg
1/2 cup (125 ml) honey
1 Tbs (15 ml) ground coriander
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) ground cloves
1 tsp (5 ml) salt
1 cup (250 ml) lukewarm milk
6 Tbs (90 ml) melted butter
4 to 4+1/2 cups (1 to 1.25 L) all purpose flour

Dissolve the yeast in the water and allow to "proof" in a warm place
for 5 minutes, until it is frothy.  Combine the egg, honey, spices,
and salt in a deep bowl and stir to combine the ingredients.  Add the
yeast mixture, milk, and 4 tablespoons (60 ml) of the butter, stirring
to thoroughly combine.  Stir in the flour 1/2 cup (125 ml) at a time,
adding only enough flour to make a dough that can be gathered into a
ball.  When the dough becomes too stiff to use a spoon, mix in the
additional flour with your hands.  Knead the dough on a lightly
floured surface for about 5 minutes, until it is smooth and elastic.
Place the dough in a lightly oiled bowl and cover with a dish cloth.
Allow to rise until doubled in volume, about 1 hour.  Using a pastry
brush, spread the remaining butter on the bottom and sides of a round
3 quart (3 L) baking dish, about 3 inches (8 cm) deep and 8 inches (20
cm) in diameter.  Punch the dough down and knead for 1 or 2 minutes.
Shape the dough into a round and place it in the baking dish, pressing
it out so that it covers the entire bottom of the dish.  Allow to rise
in a warm place until doubled in volume.  Bake in a preheated 300F
(150C) oven for 50 to 60 minutes, until the top is crusty and light
golden brown.  Turn the loaf out of the baking dish onto a wire rack
to cool.  This bread may be eaten while still warm or completely
cooled, and is traditionally served with butter and honey.  Makes one
8 inch (20 cm) round loaf.

Bon appetit from the Chef and staff at World Wide Recipes

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