Skip to main content
Main

Ethiopian Honey Bread III

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

From the Recipes Wiki (Fandom) · 11 ingredients
Jump to recipe ↓

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 to 60 minutes

Ingredients

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

Directions

Make the dough

  1. Dissolve the yeast in the water and allow to proof in a warm place for 5 minutes, until frothy.

  2. Combine the egg, honey, spices, and salt in a deep bowl and stir to combine the ingredients.

  3. Add the yeast mixture, milk, and 4 tablespoons of butter, stirring to thoroughly combine.

  4. Stir in the flour 1/2 cup at a time, adding only enough flour to make a dough that can be gathered into a ball.

  5. When the dough becomes too stiff to use a spoon, mix in the additional flour with your hands.

  6. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.

  7. Place the dough in a lightly oiled bowl and cover with a dish cloth.

  8. Allow the dough to rise until doubled in volume, about 1 hour.

Shape and bake

  1. Using a pastry brush, spread the remaining butter on the bottom and sides of a round 3 quart baking dish, about 3 inches deep and 8 inches in diameter.

  2. Punch the dough down and knead for 1 or 2 minutes.

  3. 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.

  4. Allow to rise in a warm place until doubled in volume.

  5. Bake in a preheated 300°F oven for 50 to 60 minutes, until the top is crusty and light golden brown.

  6. Turn the loaf out of the baking dish onto a wire rack to cool.

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

Flour
Forms the gluten network that gives the bread its structure and elastic chew.
Yeast
Ferments the dough so it rises and becomes light and airy.
Honey
Adds sweetness and moisture, and helps the crust brown.
Egg
Enriches the dough, adding structure, moisture and tenderness.
Butter
Adds fat for richness and a tender crumb.
Milk
Adds moisture and richness, softening the crumb.

The step that matters

Kneading and the second rise. Kneading develops the gluten so the dough holds its shape and traps gas. Letting it fully double before baking gives the loaf its lift; underproofed dough stays dense.

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.

You might also like

Illustration of Tomato SoupIllustrationTomato Soup526 recipesIllustration of Brown BreadIllustrationBrown Bread461 recipesIllustration of Mutton BrothIllustrationMutton Broth292 recipesIllustration of Yorkshire PuddingIllustrationYorkshire Pudding264 recipes