← Nouns Cooking · West & East African

Ingredients

• 10 g active dried yeast (1 tbsp)
• 60 ml lukewarm water
• 1 Eggs
• 120 ml mild runny honey
• 1 tbsp Ground coriander
• ½ tsp Cinnamon
• ¼ tsp ground cloves
• 1½ tsp Salt
• 250 ml lukewarm milk
• 60 g Butter, melted and cooled, plus extra for the tin
• 560 g plain flour, plus extra for kneading

Method

1. Stir the yeast into the lukewarm water and leave for 5–10 min until foamy.
2. In a large bowl, whisk the egg, honey, coriander, cinnamon, cloves and salt. Whisk in the milk, melted butter and the yeast mixture.
3. Add the flour a cupful at a time, mixing to a soft dough. Knead on a floured surface for 8–10 min until smooth and elastic.
4. Put the dough in an oiled bowl, cover and leave in a warm place for 1–1½ hours, until doubled.
5. Knock back, shape into a round and place in a buttered 23 cm round cake tin. Cover and rise for 45 min–1 hour, until puffy. Heat the oven to 150°C (300°F).
6. Bake for 50–60 min, until deep golden and the loaf sounds hollow when tapped underneath. Cool on a rack before slicing.

Tips

• A low oven keeps the honey-rich crust from burning; cover loosely with foil if it browns too quickly.
• Lovely toasted with butter and honey, or alongside Ethiopian coffee.

Sources

Written in our own words after cross-checking these recipes:

Tara's Multicultural Table Kosher.com