Ethiopian Honey Bread III
- Makes one 8 inch (20 cm) round loaf.
- 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 ½ 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 300°F (150°C) 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.