Best 2 Ethiopia Honey Bread Recipes

Ethiopia's honey bread, also known as "injera", is a staple food in Ethiopian cuisine. It is a sourdough-risen flatbread made from teff flour, a gluten-free grain native to Ethiopia. Injera has a slightly sour flavor and a spongy texture, and it is often used to wrap wot, a spicy Ethiopian stew. Honey bread is an important part of Ethiopian culture and is often served at special occasions. The process of making injera is time-consuming, but the results are worth the effort. With the right ingredients and a little patience, you can create delicious honey bread at home. This article will guide you through the steps of making your own Ethiopian honey bread, with a focus on selecting the best recipe for your needs.

Check out the recipes below so you can choose the best recipe for yourself!

HONEY BREAD FROM ETHIOPIA - YERMARINA YEWOTET DABO

Honey Bread from Ethiopia - Yermarina Yewotet Dabo image

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

Ingredients

1/4 ounce active dry yeast (1 pkg of dry yeast)
1 egg, large
4 cups all-purpose flour
1 cup milk, lukewarm
1/2 cup honey
1/4 cup water, lukewarm
6 tablespoons unsalted butter, melted
1 tablespoon ground coriander
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

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.

ETHIOPIA HONEY BREAD

ETHIOPIA HONEY BREAD image

This Ethiopean Honey Bread is really delicious and a winner at any fair, or home crafts show

Provided by Darla Hill

Categories Other Breads

Time 1h

Number Of Ingredients 11

Ingredients

1 pkt active dry yeast
1 egg
1 cup lukewarm milk
½ cup honey
¼ cup lukewarm water
6 tbsp unsalted butter, melted
1 tbsp ground coriander
1½ tsp salt
½ tsp ground cinnamon
¼ tsp ground cloves
4 -4½ cups all-purpose flour

Steps:

1. To Make the Honey Bread 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. Add the yeast mixture, milk and 4 tablespoons of the melted butter. Beat until the ingredients are well blended. 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.
2. 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 soufflé dish or other round 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. 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. Traditionally eaten spread with butter and honey.

Tips:

Use fresh and high-quality ingredients to ensure the best flavor and texture of your honey bread.
If you don't have baking powder, you can make your own by mixing 1 teaspoon of baking soda with 2 teaspoons of cream of tartar.
To make sure your honey bread is cooked through, insert a toothpick into the center of the loaf. If it comes out clean, the bread is done.
Let the honey bread cool completely before slicing and serving. This will help to prevent the bread from crumbling.
Store the honey bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 2 months.

Conclusion:

With its unique combination of sweet and savory flavors, Ethiopian honey bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. Whether you're looking for a simple snack or a hearty meal, this bread is sure to satisfy. So next time you're in the mood for something different, give Ethiopian honey bread a try. You won't be disappointed!