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Ethiopian
Honey Spice Bread
If your tradition is not too strict on the contents of Eucharistic bread, the following recipe makes a wonderful aromatic bread this is appropriate for celebrations and festival occasions. Additional instructions state how to form the bread into a ring or "crown" as pictured.
Ingredients:
4½ to 5 cup flour
2 pkgs yeast
1½ tsp salt
3 tbs ground coriander
2 tsp ground cinnamon
¾ tsp ground cloves
¾ cup milk
½ cup water
½ cup honey
¼ cup butter
1 egg
Mix 2 C flour, yeast, salt & spices together in a large bowl. Heat milk, water, honey & butter until warm. Add to flour mixture. Add egg. Blend at low speed then beat for 3 minutes at medium speed. Gradually add the remaining flour. Turn onto a floured surface and knead until smooth (about 10 min). Let rise till doubled. Punch down, divide in half forming round loaves and place on greased sheet. Let double then bake at 375º for 30-35 min (until golden brown).
An alternative way of making the loafs is to divide the dough in half and then in thirds (resulting in six pieces). Gently roll out each piece into a long snake. To keep the dough from getting tough, use only your fingers and roll only in one direction. If the springs back or won't stretch any further, let it rest for a few minutes. Cycle through all the pieces, rolling then resting. Once all are rolled out, working with three pieces, braid them together. Lay the pieces out in front of you, gently cross the right one over the middle one (laying it between the left and middle). Next lay the left one over the middle one (formerly the right). Repeat until you have reached the end. Gently form the braid into a ring and tuck ends together. Repeat with next three pieces of dough. Place both loaves on a greased sheet. Allow to rise and bake as stated above. In the fourth century, some churches began forming the Eucharistic bread in this fashion and calling it a "crown."
© 2005 Guild of Parish Artists