Ethiopian Spice Bread
Nov. 16th, 2006 06:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tephraI just made this one and haven't tasted it yet (I'm suffering a sudden failure of nerve, either that or I'm still full from my late lunch of spaghetti.) and tasted it. It's got a very nice texture, quite light and soft and a bit moist. Unsurprisingly the predominant flavor is coriander so if you don't like that spice you won't like this bread. I can only taste the cinnamon as an earthy undertone though I'd expect the cardamom would stand out more. The onion/garlic/pepper flavors don't really stand out to me.
7 oz warm water
51/2 Tbsp butter
1 tsp hot sauce (red pepper)
11/2 tsp dried onion
1/2 tsp garlic salt
1 Tbsp ground coriander
1/2 tsp ground cardamom
1/2 tsp salt
1/2 paprika
3 cups all purpose flour
11/2 tsp dry active yeast
I was forced to make two substitutions, one was cinnamon for cardamom (hurray for obscure food substitution lists) and the other was to replace the garlic salt with salt and fresh minced garlic. Of the two the garlic substitution is more iffy. Minced garlic just cannot incorporate into the dough like garlic salt or garlic powder would have done.
I have decided that "Ethiopian" in this cookbook means "lots of butter and coriander."
7 oz warm water
51/2 Tbsp butter
1 tsp hot sauce (red pepper)
11/2 tsp dried onion
1/2 tsp garlic salt
1 Tbsp ground coriander
1/2 tsp ground cardamom
1/2 tsp salt
1/2 paprika
3 cups all purpose flour
11/2 tsp dry active yeast
I was forced to make two substitutions, one was cinnamon for cardamom (hurray for obscure food substitution lists) and the other was to replace the garlic salt with salt and fresh minced garlic. Of the two the garlic substitution is more iffy. Minced garlic just cannot incorporate into the dough like garlic salt or garlic powder would have done.
I have decided that "Ethiopian" in this cookbook means "lots of butter and coriander."
