Ethiopian Spiced Honey Bread Food

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.

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.

HONEY BREAD

Steps:

• Put water in a small bowl and sprinkle the yeast over it; let stand 2-3 minutes and stir to dissolve.
• Combine the egg, honey, coriander, cinnamon, cloves and salt in a large bowl and mix well with a whisk or spoon.
• Add the yeast, milk and 4 tablespoons of the melted butter and beat until well blended.
• Stir in the flour gradually, adding only enough to form a soft dough that can be gathered into a soft ball.
• Knead the dough on a lightly floured surface; if the dough is sticky, lightly butter your hands rather than add more flour.
• Knead until smooth and elastic, then shape the dough into a ball and place in a large, lightly buttered bowl, cover with a towel or non-stick foil and place in a warm spot until the dough has doubled in size (if you poke it with your finger, it should not"bounce back").
• Spread the remaining melted butter on the sides and bottom of a 3-quart round baking dish at least 3" deep.
• Punch down the dough and knead it for 2-3 minutes.
• Shape the dough into a round and place in the dish, pressing the dough down so it covers the bottom of the container.
• Return the dough to the warm spot and let it rise until it reaches the top of the pan.
• Preheat the oven to 350º.
• Bake the bread in the middle of the oven 50-60 minutes, or until the top is crusty and golden brown.
• Turn out of the pan and cool on a rack.

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.