Ethiopian Cuisine

Ingredients
1 package active dry yeast
1/4 cup water, lukewarm (110 to 115 degrees F.)
1 egg
1/3 cup honey
6 tbsp. ground coriander
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp. salt
1 cup whole milk, lukewarm
6 tbsp. unsalted butter, melted
4 to 5 cups all purpose flour

Directions
In a small bowl, sprinkle yeast over the warm water. Let stand for 3 minutes, and then stir to dissolve. Set the bowl in a warm place for about 5 minutes; mixture should two times in volume. If not, repeat process.

Mix egg, honey, coriander, cinnamon, cloves, and salt in a deep bowl, mixing until smooth. Add the yeast mixture, milk, and 5 tablespoons of the melted butter. Beat until well blended. Stir in flour 1/2 cup at a time, until mixture becomes too firm to stir.

On a mildly floured board, knead the dough, adding a small amount of flour when necessary to keep from sticking. Knead for about 5 minutes. Place dough in a large, greased bowl. Cover with a damp cloth and let sit in warm place for about 90 minutes.

Grease a baking sheet with the remaining 1 tablespoon of butter. Knead the dough again for just a few more minutes. Shape the dough into a circle and place it on the greased sheet. Preheat the oven to 325 degrees F.

Allow bread to rise again while oven is preheating. Bake the bread for 1 hour, or until the top is crusty and a light golden brown.

Serve with coffee or tea and enjoy.