CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
Ethiopian |
Breads |
32 |
Servings |
INGREDIENTS
1 |
pk |
Yeast |
1 |
c |
Warm water |
1 |
|
Egg |
1/2 |
c |
Honey |
1 |
tb |
Coriander |
1/2 |
ts |
Cinnamon |
1/4 |
ts |
Cloves |
1 |
ts |
Salt |
1 |
c |
Milk; scalded |
1/4 |
c |
Butter; melted |
5 |
c |
Flour |
INSTRUCTIONS
Recipe by: FWDS07A Pat Dwigans dissolve the yeast in the water, in a
separate bowl combine the egg, honey, coriander, cinnamon, cloves and salt;
Mix well. Add the yeast, milk, and butter. Beat in 1 1/2 C flour. Let rise
until double, then punch down, knead for 1-2 min. Shape and place in a
buttered loaf pan. Let rise for 1 hour. Bake in 300 oven for 50-60 minutes.
Makes 1 large loaf
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 08,
1998
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