Ethiopian honey yeast bread

Ingredients

• 1 tablespoon dry yeast

• 60ml of lukewarm water

• 1 egg (organic)

• 6 tablespoons of honey (fairtrade)

• 1 tablespoon ground coriander

• 1⁄2 teaspoon ground cinnamon

• 1⁄4 teaspoon ground cloves

• 1 teaspoon salt

• 240ml lukewarm whole milk

• 6 tablespoons melted, unsalted butter

• 600g flour

Method

1. Pour the water into a small bowl and sprinkle the yeast over it. Allow it to stand for 3 minutes and then stir until the yeast is dissolved.

2. Leave the bowl in a warm place for around 5 minutes. After 5 minutes the mixture should have doubled in volume.

3. Mix the egg, honey, coriander, cinnamon, cloves, and salt until the mixture is smooth. Add the milk, yeast mixture and 5 tablespoons of the melted butter. Stir well. Gradually add the flour until the mixture becomes too stiff to stir.

4. Knead the dough for around 5 minutes, adding a small amount of flour when necessary to keep from sticking. Place dough in a large, greased bowl and cover with a damp cloth and leave it in a warm place for about 1 1/2 hours.

5. Grease a baking sheet with the remaining tablespoon of butter. Knead the dough again for a few minutes.

6. Shape the dough into a round and place it on the greased sheet. Preheat the oven to 160C.

7. 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.