Yemarina Yewotet Dabo (Ethiopian Honey Milk Bread)
A recipe for Yemarina Yewotet Dabo (Ethiopian Honey Milk Bread)! This yeast-based bread is packed with honey and warming spices.
Servings 1 Loaf
Ingredients
- 1 tablespoon active dry yeast
- 1/4 cup lukewarm water 105-115˚F, 40-46˚C
- 1 large egg
- 1/2 cup mild honey
- 1 tablespoon ground coriander
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1 cup warm whole milk 105-115˚F, 40-46˚C
- 4 tablespoons unsalted butter melted and cooled slightly
- 4 1/2 cups all purpose flour divided
Instructions
- In a small bowl, sprinkle the yeast over the lukewarm water. Let sit for a minute, then stir to combine. Let sit at room temperature until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, mix together the egg, honey, coriander, salt, cinnamon, cloves, ginger, milk, butter, and 1 cup of the flour.
- Pour in the frothy yeast mixture and mix until thoroughly combined. Slowly add the remaining flour, 1/2 cup at a time, until a soft dough comes together.
- On a lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Try not to add anymore flour.
- Oil a large bowl and add the dough, turning to coat. Cover and let rise until doubled, 1-2 hours.
- Heavily grease a 3 inch deep 3 quart round baking dish or 10 inch springform pan with butter.
- Punch down the dough and knead a few times before forming into a ball and placing in greased pan, pressing down to cover the bottom. Cover and let rise until the dough reaches the top of the pan, about 1 hour.
- Preheat oven to 300˚F when the dough is almost finished rising.
- Bake in preheated oven until the top is golden brown, about 1 hour. Let rest in pan 5 minutes before removing to a wire rack to cool.