Yemarina Yewotet Dabo (Spiced Honey Bread)

Ingredients:

1.1kg plain flour
1 packet active, dried, yeast
60ml lukewarm water
1 egg
120ml honey
1 tbsp ground coriander seeds
1/2 tsp ground cloves
1 tsp salt
240ml lukewarm milk
6 tbsp butter, melted
1 egg whisked in 4 tbsp milk, to glaze

Method:

Combine the yeast and water in a cup with 1/2 tsp honey. Whisk to mix and set aside for 10 minutes to activate.

Sift the flour into a bowl then add the yeast mix and stir to combine. Whisk the honey, butter and egg into the milk and set aside. Add all the remaining ingredients to the flour mixture then add just enough of the milk mix to bring the ingredients together as a firm dough. Turn onto a lightly-floured work surface and knead for 20 minutes, until smooth and elastic.

Grease a bowl with a little oil, add the dough, cover and set aside in a warm place to rise for at least 80 minutes, or until doubled in size. Knock the dough back then cut into three equal portions. Roll these into thick sausage shapes and plait to form a loaf. Transfer the loaf to a well-greased baking tray, cover with a tea towel and set aside in a warm place for about 60 minutes, or until doubled in size. Brush the top with the egg and milk glaze then transfer to an oven pre-heated to 180°C and bake for about 30 minutes, or until golden brown and he base of the loaf sounds hollow when tapped.

This bread makes excellent French toast when it becomes stale.