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Dessert

Ethiopian Honey Bread Aka Yemarina Yewotet Dabo

A yeasted loaf flavored with honey, coriander, cinnamon, cloves, and milk.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Honey and coriander work together. They rank in the top 10% of all ingredient pairs, and 618 recipes mention both. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

The recipe

Oven300 °F
Time50–60 minutes

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Mix the dough

  1. In a separate bowl, combine the egg, honey, coriander, cinnamon, cloves and salt; mix well.

  2. Add the yeast, milk, and butter.

  3. Beat in 1 ½ cup flour.

Rise and shape

  1. Let rise until doubled, then punch down and knead for 1–2 minutes.

  2. Shape the dough and place in a buttered loaf pan.

  3. Let rise for 1 hour.

Bake

  1. Bake in a 300 °F oven for 50–60 minutes.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Honey + coriandertop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together618 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Cinnamon + clovetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,027 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Milk + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together81,222 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Coriander + cinnamontop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,635 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Honey + milktop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,333 recipes

    Shared aroma: ethyl octanoate (fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Yeast
Produces gas as it feeds on sugars, which lifts and aerates the dough.
Flour
Its proteins form gluten, giving the loaf its structure and chew.
Egg
Adds structure and richness, helping bind the dough.
Honey
Adds sweetness and moisture, and helps the crust brown.
Butter
Adds fat that tenderizes the crumb and adds flavor.
Milk
Adds moisture and softness to the dough.

The step that matters

Let rise until doubled. Yeast gas needs time to expand the gluten network. Dough that is underproofed before baking stays dense, while the rise must be complete for the loaf to lift evenly.

Flavor stand-ins for the coriander

How well each one fits the dish's main ingredients (egg, honey, cinnamon, clove, milk, butter, flour):

  1. Nutmegbetter flavor fit
  2. Cardamombetter flavor fit
  3. Gingerbetter flavor fit
  4. Corianderthe original

Fit is the average pairing score against egg, honey, cinnamon, clove, milk, butter, flour. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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