Saucepan@saucepan · Shared this recipeFollowEthiopian · breakfastEthiopian Milk and Honey Bread (Yemarina Yewotet Dabo)A soft, spiced Ethiopian milk and honey bread baked in banana leaves, which keep the crust tender and add a subtle sweet smoky flavor.total1 hr 25 minprep30 mincook55 minservings4Original recipe on breadtopia.comKeep this recipeAdd a copy of Ethiopian Milk and Honey Bread (Yemarina Yewotet Dabo) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servingsYeast Prep95 g warm water, 1/3 cup + 1 Tbsp, approx 100-110F13 g sugar, 1 Tbsp7 g Saf Gold instant yeast, 2 tsp, regular instant yeast is fine tooDry Ingredients600 g all purpose flour, 4 2/3 cups11 g salt, 2 tsp1 tsp ground cinnamon, 1 1/2 tsp if milder ceylon cinnamon1 tsp ground coriander0.25 tsp ground fenugreek0.25 tsp ground gingerWet Ingredients250 g milk, 1 cup + 1 Tbsp, warm enough to dissolve the honey140 g honey, 1/3 cup + 1 1/2 Tbsp1 egg60 g avocado or light olive oil or unsalted butter, 1/4 cup2 large pieces of banana leaves, or many lettuce leaves or parchment paperStepsClear checksTap an ingredient or step to check it off.1Step 1: Bloom the instant yeast for 2-3 minutes by combining it in a small bowl with the warm water and sugar.2Step 2: In a large bowl, whisk the dry ingredients.3Step 3: In a small bowl, mix the slightly warmed milk, honey, and egg.4Step 4: Add the wet ingredients to the dry ingredients along with the yeast-sugar-water and mix thoroughly. Cover and let the dough sit about 15 minutes to develop the gluten.5Step 5: Pour the oil over the dough and work it in by squishing and kneading for several minutes. Cover and let the dough rest another 15 minutes.6Step 6: Do 1-2 rounds of stretching and folding with a 15-minute rest in between.7Step 7: Cover and let the dough rise for another 1.5-2 hours or until the dough has doubled. In a warm summer kitchen, the dough rose for about 2 hours total from initial mixing to doubled. In a cooler kitchen, the dough may need longer.8Step 8: Wash and dry your banana leaves.9Step 9: Line a 9" springform pan with the leaves, making sure you have excess for wrapping over the top of the dough.10Step 10: Lightly oil the leaves on all parts that will touch the dough.11Step 11: Gently scrape the dough out of your bowl and into the pan. With damp fingertips, press the dough to gently de-gas it and spread it evenly in the pan. Wrap the leaves over the top of the dough, not tightly on top but with no exposed dough.12Step 12: Let the dough rise again for 1-1.5 hours until the leaves/dough are cresting over the top edge of the pan.13Step 13: Preheat oven to 350F.14Step 14: Place the pan on the middle rack and bake for 55 minutes. Check on the bread partway through the bake and carefully re-cover it with the leaves if some pop off from the oven spring. Bread in a heavier/thicker pan may need longer to bake. Aim for an internal temp over 200F.15Step 15: After baking, pop open the springform latch and let the bread cool on a rack for about 20 minutes before removing it from the pan and peeling off the leaves.16Step 16: Serve warm if desired, for breakfast, snack, or dessert.getsaucepan.com/r/41af945a-d5ef-4011-b3ac-1fea287d97f7 · Original: https://breadtopia.com/ethiopian-milk-and-honey-bread-yemarina-yewotet-dabo/
