Ethiopian Spiced Honey Bread Recipes

ETHIOPIAN HONEY BREAD

Steps:

• 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.

DORO WAT (ETHIOPIAN SPICY BRAISED CHICKEN)

Steps:

• For the berbere:.
• Combine the tomato sauce, paprika, 1/4 cup red wine, grated gingerroot, ground ginger, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice.
• Set the red pepper sauce aside.
• For the chicken:.
• In a large skillet cook the onion and garlic in hot oil until the onion is tender but not brown.
• Stir in the red pepper sauce, turmeric, and 1 tsp salt.
• Add the chicken pieces to the skillet. Spoon the onion mixture over the chicken pieces. Bring the mixture to boiling; reduce heat. Cover and simmer about 30 minutes.
• Stir in 1/4 cup dry red wine. Cook, uncovered, about 15 minutes; turn chicken pieces often. Skim off the fat, and serve with Ethiopian Flat Bread.

AMBASHA / HIMBASHA

Steps:

• Warm the water until it is just warm to touch. Take ¼ C water and add 1 Tbsp sugar to it. Stir to dissolve and sprinkle the yeast on top. Set aside for 5 to 10 minutes until the yeast begin to froth.

ETHIOPIAN SPICED HONEY BREAD

Steps:

• Method.
• In a small bowl, stir together the yeast and 1/4 cup warm water. Set for about 10 minutes to let the yeastproof.
• In a large bowl, beat together the egg, honey, spices and salt until smooth. Stir in the milk and melted butter.
• Stir in the flour, 1/2 cup at a time, mixing to form a soft, smooth dough. Do not add all of the flour if the dough gets too stiff. Add more flour if the dough is too sticky.
• Remove the dough to a lightly floured work surface and knead for about 10 minutes to form a smooth, elastic dough.
• Place the dough in a large, lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
• Remove the dough again to a lightly floured work surface and punch down the dough and knead for about 1 minute. Form the dough into a round and place on an oiled baking sheet. Allow to rise again another 30-45 minutes.
• Preheat oven to 325°F Place bread on baking sheet in the oven and bake 45 minutes to 1 hour till bread is lightly browned and sounds hollow when you tap on it. Remove and cool somewhat before slicing.