Ethiopian Honey Bread Brick Bread
Sep. 29th, 2006 06:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tephraWoohoo! I finally got it to work!
Seventh time is the charm on this one. The first time I made this the bread didn't rise much and ended up very dense but edible. The next five times it was a pleasantly scented brick. Some of those failures I attribute to old/dead yeast, others to the dough being too wet or too dry. After this success I think it was mostly insufficient yeast.
For a 1.5 pound loaf:
2 Tbsp warm water (75-85°F)
1 egg, beaten, room temperature
6 Tbsp honey (this works out to 3/8ths of a cup if you have an handy 1/8th cup measure)
4.5 oz warm milk
3.5 Tbsp butter, softened
2 tsp ground corriander
0.5 tsp ground cinnamon
0.5 tsp ground cloves
1 tsp salt
3.25 c all purpose flour
3 tsp yeast*
*The recipe originally called for 1.5 teaspoons for all machines other than Panasonic/National. With my experience I have to say just use 3 teaspoons for any machine.
[Edit: Just baked it again with 3.5 teaspoons of yeast which is perfect with this machine. It's still a fine crumb loaf but it's not as dense and is still an excellent loaf for slicing thin. :) ]
Seventh time is the charm on this one. The first time I made this the bread didn't rise much and ended up very dense but edible. The next five times it was a pleasantly scented brick. Some of those failures I attribute to old/dead yeast, others to the dough being too wet or too dry. After this success I think it was mostly insufficient yeast.
For a 1.5 pound loaf:
2 Tbsp warm water (75-85°F)
1 egg, beaten, room temperature
6 Tbsp honey (this works out to 3/8ths of a cup if you have an handy 1/8th cup measure)
4.5 oz warm milk
3.5 Tbsp butter, softened
2 tsp ground corriander
0.5 tsp ground cinnamon
0.5 tsp ground cloves
1 tsp salt
3.25 c all purpose flour
3 tsp yeast*
*The recipe originally called for 1.5 teaspoons for all machines other than Panasonic/National. With my experience I have to say just use 3 teaspoons for any machine.
[Edit: Just baked it again with 3.5 teaspoons of yeast which is perfect with this machine. It's still a fine crumb loaf but it's not as dense and is still an excellent loaf for slicing thin. :) ]
no subject
Date: 2006-09-30 02:27 am (UTC)THAT sounds DIVINE. Memming. (SO don't go deleting it, as it'll be a good month until Mom gets here WITH it if she cares to part with it. OTHERWISE, I MAY have to buy one. I LOVE fresh bread, HATE anything but the baked that day bread at the market... and LOVE LOVE being at Mom's house when she WAS making bread. She and Dad really shouldn't eat it.)
no subject
Date: 2006-09-30 09:27 pm (UTC)Oh.
That stuff is FRICKIN GOOD with peanut butter. :D
no subject
Date: 2006-10-03 08:34 pm (UTC)This recipe is really finicky, I think it's the large amount of honey that does it. I suspect, since honey is antimicrobial, that it's actually killing the yeast. So you end up having to increase the yeast to keep enough of it alive long enough to get a proper rise in the dough.
Today I'm making the herb bread again, though we didn't have enough chives on hand so I added some parmesan/romano/GARLIC/herb sprinkle in place of the missing portion of chives. It should be interesting. :)
no subject
Date: 2006-10-03 08:36 pm (UTC)Told you I'd figure it out eventually. I'm tempted to add just a smidgen more yeast next time, but then the dense texture on this one was nice too....