ETHIOPIAN HONEY CHALLAH
Categories Bread Side Bake Rosh Hashanah/Yom Kippur Coriander
Yield 1 large or 2 smaller loaves
Number Of Ingredients 11
Steps:
- Dissolve the yeast in the water and allow to "proof" in a warm place for 5 minutes, until it is frothy. Combine the egg, honey, spices, and salt in a deep bowl and stir to combine the ingredients. Add the yeast mixture, milk, and 4 tablespoons (60ml) of the butter, stirring to thoroughly combine. Stir in the flour, 1/2 cup (125ml) at a time, adding only enough flour to make a dough that can be gathered into a ball. When the dough becomes too stiff to use a spoon, mix in the additional flour with your hands. Knead the dough on a lightly floured surface for about 5 minutes, until it is smooth and elastic. Place the dough in a lightly oiled bowl and cover with a dish cloth. Allow to rise until doubled in volume, about 1 hour. Using a pastry brush, spread the remaining butter on the bottom and sides of a round 3-quart (3L) baking dish, about 3" (8cm) deep and 8" (20cm) in diameter. Punch the dough down and knead for 1 or 2 minutes. Shape the dough into a round and place it in the baking dish, pressing it out so that it covers the entire bottom of the dish. Allow to rise in a warm place until doubled in volume. Bake in a preheated 300°F (150°C) oven for 50 to 60 minutes, until the top is crusty and light golden brown. Turn the loaf out of the baking dish onto a wire rack to cool. This bread may be eaten while still warm or completely cooled, and is traditionally served with butter and honey.
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Safaqat Arain
[email protected]I would definitely recommend using fresh yeast for this recipe. It makes a big difference in the flavor of the bread.
Gaming Ripon
[email protected]This challah is a bit more time-consuming than other recipes, but it's worth it. The flavor and texture are amazing.
Samichha Sardar
[email protected]I've made this challah several times now and it's always a hit. It's a great recipe for beginners and experienced bakers alike.
Ricardo Brown
[email protected]I'm allergic to honey, so I substituted maple syrup instead. The challah still turned out great!
Ck Gs
[email protected]This challah is a great make-ahead bread. I made it the night before and it was still fresh and delicious the next morning.
Adeel Nawaz
[email protected]I've never made challah before, but this recipe was so easy to follow. The bread turned out perfect!
Gani Baloch
[email protected]I'm not a huge fan of challah, but this recipe changed my mind. The honey flavor is subtle and the bread is so soft and fluffy.
Uzain Khan
[email protected]This challah is a must-try for any bread lover. It's soft, fluffy, and has the perfect amount of sweetness.
Nkosinathi Msomi
[email protected]I would definitely recommend this recipe to anyone who loves challah or is looking for a new bread to try.
Annette Miller
[email protected]This challah is perfect for any occasion. It's simple to make and always a crowd-pleaser.
Anichebe Rosemary
[email protected]I made this challah for a potluck and it was a huge hit! Everyone raved about the flavor and texture.
Keletso Novela
[email protected]This challah is a great way to spice up your regular bread routine. The honey gives it a unique flavor that everyone will love.
Javeria Junaid
[email protected]I was hesitant to try this recipe because I'm not a fan of honey, but I'm so glad I did! The honey flavor is very mild and the challah is incredibly soft and fluffy.
Warrior
[email protected]I've tried many challah recipes, but this one is by far the best. The honey adds a touch of sweetness that makes it irresistible.
Egemen Kazancı
[email protected]This challah was a delicious success! The dough was easy to work with and the honey flavor was subtle and delightful. It was a perfect addition to our weekend brunch.