ETHIOPIAN MILK AND HONEY BREAD (YEMARINA YEWOTET DABO)
Yemarina yewotet is an Ethiopian milk-and-honey bread that's baked in banana leaves, making the crust extra soft and imparting a hint of a sweet smoky flavor. The bread is filled with aromatic spices and perfect for breakfast, a teatime snack, or dessert.
Provided by Melissa Johnson
Categories Recipes
Time 1h25m
Number Of Ingredients 17
Steps:
- Mixing and First Rise
- Bloom the instant yeast for 2-3 minutes by combining it in a small bowl with the warm water and sugar.
- In a large bowl, whisk the dry ingredients.
- In a small bowl, mix the slightly warmed milk, honey, and egg.
- Add the wet ingredients to the dry ingredients along with the yeast-sugar-water and mix thoroughly. Cover and let the dough sit about 15 minutes to develop the the gluten.
- Pour the oil over the dough and work it in by squishing and kneading for several minutes. Cover and let the dough rest another 15 minutes.
- Do 1-2 rounds of stretching and folding with a 15-minute rest in between.
- Cover and let the dough rise for another 1.5-2 hours or until the dough has doubled. In a warm summer kitchen, my dough rose for about 2 hours total from initial mixing to doubled. In a cooler kitchen, the dough may need longer.
- Shaping and Second Rise
- Wash and dry your banana leaves.
- Line a 9" springform pan with the leaves, making sure you have excess for wrapping over the top of the dough. (See the photo gallery below)
- Lightly oil the leaves on all parts that will touch the dough.
- Gently scrape the dough out of your bowl and into the pan. With damp fingertips, press the dough to gently de-gas it and spread it evenly in the pan. Wrap the leaves over the top of the dough, not tightly on top but with no exposed dough.
- Let the dough rise again for 1-1.5 hours until the leaves/dough are cresting over the top edge of the pan.
- Baking
- Preheat oven to 350F.
- Place the pan on the middle rack and bake for 55 minutes. Check on the bread partway through the bake and carefully re-cover it with the leaves if some pop off from the oven spring. Bread in a heavier/thicker pan may need longer to bake. Aim for an internal temp over 200F.
- After baking, pop open the springform latch and let the bread cool on a rack for about 20 minutes before removing it from the pan and peeling off the leaves.
- Serve warm if desired, for breakfast, snack, or dessert.
ETHIOPIAN SPICED HONEY BREAD
Also called Yemarina Yewotet Dabo. Ethiopia has a large supply of honey and this recipe helps to utilize it. Leftovers would be good as French Toast or in Bread Pudding I found the recipe at http://www.whats4eats.com.
Provided by Shawna Landers
Categories Yeast Breads
Time 3h
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 268.6, Fat 7.5, SaturatedFat 4.3, Cholesterol 33.6, Sodium 262.6, Carbohydrate 45.1, Fiber 1.6, Sugar 11.7, Protein 5.9
HONEY BREAD FROM ETHIOPIA - YERMARINA YEWOTET DABO
This is a recipe from the web that I found for use in ZWT 7 - for our trip to Africa. I haven't tried it, but it sounds delicious. This bread is traditionally served with butter and honey.
Provided by Baby Kato
Categories Ethiopian
Time 3h15m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- In a small, shallow bowl, sprinkle the yeast over the lukewarm water.
- Let the mixture stand for 2-3 minutes and then stir to dissolve the yeast completely.
- Set the bowl in a warm, draft-free place for approximately 5 minutes or until the yeast bubbles up and the mixture almost doubles in volume.
- Combine the egg, honey, coriander, cinnamon, cloves and salt in a deep bowl. Mix together with a wire whisk or spoon and add the yeast mixture, milk and 4 tablespoons of the melted butter, beating until the ingredients are well blended.
- Now stir in the flour, ½ a cup at a time, using only as much as is necessary to make a dough that can be gathered into a soft ball.
- When the dough becomes too stiff to stir easily, blend in the additional flour with your fingers.
- On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand.
- Rub your hands with a little melted butter if the dough sticks to the board or your fingers, but do not use any extra flour lest the dough becomes stiff and hard.
- Continue kneading for approximately 5 minutes or until the dough is smooth and elastic.
- Shape the dough into a ball and place it in a large, lightly buttered bowl. Drape a kitchen towel over the bowl and set in a warm, draft-free spot for approximately 1 hour or until the dough rises and doubles in bulk.
- With a pastry brush, spread the remaining melted butter evenly over the bottom and sides of a 3-quart baking dish at least 3 inches deep.
- Punch the dough down with a single blow of your fist, and then knead it again for 1-2 minutes. Shape the dough roughly into a round and place it in the buttered baking dish, pressing it down into the corners so that it covers the bottom of the dish completely.
- Return the dough to the warm, draft-free place for approximately 1 hour, or until it has doubled in bulk and risen at least as high as the top rim of the dish.
- Pre-heat the oven to 300o F and bake the bread in the middle of the oven for 50-60 minutes, until the top is crusty and light golden brown.
- Turn the honey bread out of the pan onto a cake rack to cool.
- Serve the Honey Bread while still somewhat warm, or allow to cool completely.
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