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.

I first came across this recipe for Yemarina Yewotet Dabo (Ethiopian Honey Milk Bread) over on The Wednesday Chef and loved the combination of spices paired with the honey.

Ethopia is the 10th leading producer of honey in the world and first in Africa. It has many uses, from medicinal to food and drink. This bread is such a wonderful way to use it .

The bread is a fairly simple, with most of the prep time reserved for rising. It will also make your house smell amazing.

I formed the dough into a round loaf, but have also seen braided shapes. 

Yemarina Yewotet Dabo is best the day it is baked. Cut into slices once it has cooled and serve with butter and honey. It is the perfect accompaniment to breakfast.

I don’t have a 3 quart baking dish, so I used a 10 inch springform pan. It worked well.

We also didn’t finish the bread the day of baking, so I placed the extra slices in a single layer on a baking sheet and stuck the baking sheet in the freezer.

Once frozen, I transferred the sliced to a freezer bag. This way, I can place a couple of slices in the oven to warm whenever Evan or I have the craving for bread. You can also use stale slices of the bread for french toast.

Looking for more bread recipes?

Try my:

• Garlic Pull-Apart Bread
• Shio Pan (Japanese Salt Bread)
• Gold and Silver Mantou

Yemarina Yewotet Dabo (Ethiopian Honey Milk Bread) Recipe

Adapted from The Wednesday Chef

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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.

Course Bread

Cuisine Ethiopian

Keyword bread, Ethiopia, Ethiopian, honey

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Resting Time: 2 hours hours

Total Time 3 hours hours 15 minutes minutes

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.