Yemarina Yewotet Dabo

Yemarina Yewotet Dabo simply known as the Ethiopian spiced honey bread will leave your kitchen smelling wonderful. This honey bread is loaded with freshly ground spices and it is perfect with a cup of tea or coffee!

This was one of the breads that was chosen for the alphabet Y long before the Mega marathon started. The recipe for Yemarina Yewote Dabo, the Ethiopian spiced honey bread was pretty straightforward forward and I kept postponing the bake.

Yemarina Yewotet Dabo - Sliced in a blue pate - 1

Finally, I baked the Yemarina Yewotet Dabo bread last evening and my whole house was just smelling awesome. The spices in the bread along with the honey made the bread flavorful.

I was tempted to buy a Dutch oven before I got to bake the bread. I have been asking my husband for a long time to buy me a Dutch oven, but I still haven’t gotten lucky. Hopefully, I have passed along enough hints for my husband to buy it for Mother’s Day.

This was the first time, I had formed a free loaf and I was very anxious until I baked it. I was hoping that it would not lose its shape and become flat when rising or baking. Thank God that the bread retained its shape and baked beautifully.

The major spice in the bread was coriander powder. I did not have any coriander powder in hand. I just quickly dry-roasted whole coriander powder and powdered it in my spice grinder.

The flavor of coriander powder with ginger, cinnamon, and cloves worked great in this Ethiopian spiced honey bread. Honey added a lovely sweetness to the bread and all it needs is some butter to enjoy it.

Preparation time - 15 minutes plus about 2 ½ hours of resting time Baking time - about 40 minutes Difficulty level - easy Recipe adapted from - Tara’s Multicultural Table

Ethiopian Spiced Honey Bread in a Slices - 3

Ingredients to make Yemarina Yewotet Dabo

All purpose flour - 2 ¼ cups to 2 ½ cups
Active dry yeast - ½ tbsp
Whole milk (lukewarm) - ½ cup
Lukewarm water - ¼ cup
Honey - ¼ cup + 1 tsp
Coriander powder - ½ tbsp
Cinnamon - ¼ tsp
Clove powder - ⅛ tsp
Dry ginger powder - ⅛ tsp
Salt - ¾ tsp
Unsalted Butter (softened) - 2 tbsp

Ethiopian Spiced Honey Bread - Sliced - 4

Procedure to make Yemarina Yewotet Dabo

To make the dough -

In a measuring cup, measure the lukewarm water and add the active dry yeast and 1 teaspoon of honey to it. Mix well and cover with a cloth. Let the yeast proof for about 10 minutes.
I made the dough in my stand mixer. When the yeast is proofing, add the lukewarm milk, coriander powder, cinnamon, cloves, and ginger powder to the mixer bowl.
Mix well and then add the honey, salt, and butter to the bowl. Add 1 cup of flour and then mix them to combine.
Now add the yeast mixture to the bowl and mix to combine. Slowly add the rest of the flour, ½ cup at a time, and keep mixing until the dough starts to leave the sides of the bowl.
Knead the dough for 7 to 8 minutes until it is very soft.
Place the dough in a greased bowl and let it rise until doubled in volume. It took me 1 ½ hours.

To shape and bake the bread -

Grease a deep Dutch oven pan or a rimmed cake pan.
Once the dough has risen, deflate it gently and knead for a minute.
Form a taut ball and place it on the greased baking pan. Cover the pan loosely with greased plastic wrap and then a towel and let it rise again for about an hour or until puffy.

During the last few minutes of the rising time, preheat the oven to 325 F.
Bake the bread for about 35 to 40 minutes or until golden brown and sounds hollow when tapped.

Baked Ethiopian Spiced Honey Bread in a Wire rack - 7

Cool the Ethiopian Spiced Honey bread completely on a rack before slicing.

yemarina yewotet dabo in a plate and sliced - 8

More spiced breads

Himbasha | H’mbasha | Ambasha | Ethiopian Flatbread
Honey Nut Bread With Orange Zest
Moroccan Olive Bread
Jalapeno Cheese Bread

Recipe

Sliced Yemarina Yewotet Dabo - Feature Image - 9

Equipment

▢ Oven
▢ Stand Mixer

Ingredients

▢ 2 ¼ - 2 ½ cups cups All-purpose flour
▢ ½ tablespoon Active dry yeast
▢ ½ cup Whole milk Lukewarm
▢ ¼ cup Lukewarm water
▢ ¼ cup Honey 1 tbsp
▢ ½ tablespoon Coriander powder
▢ ¼ teaspoon Cinnamon
▢ ¼ Clove powder
▢ ⅛ teaspoon Dry ginger powder
▢ ¾ teaspoon Salt
▢ 2 tablespoon Unsalted Butter Softened

Instructions

TO MAKE THE DOUGH -

In a measuring cup, measure the lukewarm water and add the active dry yeast and 1 teaspoon of honey to it. Mix well and cover with a cloth. Let the yeast proof for about 10 minutes.
I made the dough in my stand mixer. When the yeast is proofing, add the lukewarm milk, coriander powder, cinnamon, cloves, and ginger powder to the mixer bowl.
Mix well and then add the honey, salt, and butter to the bowl. Add 1 cup of flour and then mix them to combine.
Now add the yeast mixture to the bowl and mix to combine. Slowly add the rest of the flour, ½ cup at a time, and keep mixing until the dough starts to leave the sides of the bowl.
Knead the dough for 7 to 8 minutes until it is very soft.
Place the dough in a greased bowl and let it rise until doubled in volume. It took me 1 ½ hour.

TO SHAPE AND BAKE THE BREAD -

Grease a deep dutch oven pan or a rimmed cake pan.
Once the dough has risen, deflate it gently and knead for a minute.
Form a taut ball and place it on the greased baking pan. Cover the pan loosely with greased plastic wrap and then a towel and let it rise again for about an hour or until puffy.
During the last few minutes of the rising time, preheat the oven to 325 F.
Bake the bread for about 35 to 40 minutes or until golden brown in color and sounds hollow when tapped.
Cool the bread completely in a rack before slicing.

Nutrition

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