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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 8 |
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This recipe is from an old Time-Life African cookbook. Try it warm, spread with butter and honey. It should be easy to adapt to a bread machine, if you have one that can make a 2-pound loaf. Ingredients:
1 package active dry yeast (rapid-rise is ok) |
1/4 cup water (110º to 115º) |
1 egg |
1/2 cup honey |
1 tablespoon ground coriander |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1 1/2 teaspoons salt |
1 cup milk, room temperature |
6 tablespoons unsalted butter, melted |
4 -4 1/2 cups flour |
Directions:
1. Put water in a small bowl and sprinkle the yeast over it; let stand 2-3 minutes and stir to dissolve.
2. Combine the egg, honey, coriander, cinnamon, cloves and salt in a large bowl and mix well with a whisk or spoon.
3. Add the yeast, milk and 4 tablespoons of the melted butter and beat until well blended.
4. Stir in the flour gradually, adding only enough to form a soft dough that can be gathered into a soft ball.
5. Knead the dough on a lightly floured surface; if the dough is sticky, lightly butter your hands rather than add more flour.
6. Knead until smooth and elastic, then shape the dough into a ball and place in a large, lightly buttered bowl, cover with a towel or non-stick foil and place in a warm spot until the dough has doubled in size (if you poke it with your finger, it should not bounce back ).
7. Spread the remaining melted butter on the sides and bottom of a 3-quart round baking dish at least 3 deep.
8. Punch down the dough and knead it for 2-3 minutes.
9. Shape the dough into a round and place in the dish, pressing the dough down so it covers the bottom of the container.
10. Return the dough to the warm spot and let it rise until it reaches the top of the pan.
11. Preheat the oven to 350º.
12. Bake the bread in the middle of the oven 50-60 minutes, or until the top is crusty and golden brown.
13. Turn out of the pan and cool on a rack.
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