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Ethiopian Spice Bread
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Ethiopian Spice Bread
This recipe for ambasha, or Ethiopian spice bread, is adapted from 'Honey: a Connoisseur's Guide with Recipes' by American honey expert Gene Opton. Fenugreek is optional, but will give an authentically Ethiopian nuttiness.
Ingredients
- 1 tablespoon dried yeast
- 75ml warm water
- 1 teaspoon honey or sugar
- Pinch ground dried ginger
- 1 egg
- 100ml mild honey
- 1 tablespoon ground coriander
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 2 teaspoons ground fenugreek, optional
- 1 ½ teaspoons salt
- 220ml warm milk
- 60g unsalted butter, melted and cooled
- 650g unbleached flour
Method
- Combine the yeast, water, sugar and ginger in a small bowl and set in a warm, draught-free place until it bubbles vigorously.
- Combine the egg, honey, spices and salt in a large mixing bowl. Add the milk and the butter. Whisk in about 100g of the flour. Add the yeast mixture and beat until all the ingredients are well blended.
- Add more flour in small additions, using only enough flour to make a soft dough. You may need to use your hands to mix in the last of the flour. Turn the dough onto a lightly floured surface and knead the bread. The dough will be sticky. Use a dough-scraper to clean the board and turn the mass of dough. Avoid adding more flour. After about 4 minutes, the dough will become smoother and more elastic. Shape into a rough ball and place in a large bowl, covered, to rise until doubled in bulk.
- Preheat the oven to 150°C/gas 2. Punch down the dough and knead for a few minutes. Divide into 8 evenly sized balls (about 140g each). Using your hands, stretch and flatten each piece of dough to form a rough circle. They should be about 15cm wide. Make a few indents in the dough circles with your fingertips, and place on a greased baking tray. You may need to do this in several batches.
- Bake for 20-25 minutes until each one has turned a light golden brown colour. Remove and transfer to a rack to cool.
Comments
This recipe was first published in March 2001.
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