Directions: |
Directions:Put the lukewarm water in a bowl and sprinkle the yeast over top. Wait two or three minutes then stir thoroughly. Allow the mixture to stand in a warm place until the mixture almost doubles in volume. approx. five minutes
Using a separate bowl, whisk together the egg, honey, coriander, cinnamon, cloves and salt. Add the yeast, milk and four tbsp of the butter. Beat,
Stir in the flour gradually, using just enough flour to make a dough that forms a soft ball. Use your hands to knead the dough several times. You may smear a little melted butter over your hands to prevent sticking, but avoid using extra flour. You want the dough to remain soft and workable. Knead for about five minutes or until the dough is smooth.
Butter a large bowl, and place the shaped ball of dough into the bowl. Cover and let rise in a warm location until twice the size. approx. an hour,
Using your pastry brush , butter the bottom and sides of a round, three quart baking dish with lid.
Give the dough one sharp punch to flatten it and then knead for one or two minutes. Place it in the baking dish after you have shaped it into a round ball. Press down into corners.
Allow the dough to rise again for about an hour or until it has doubled in size.
Warm the oven to 300 ° F. Place the bread in the middle of the oven for approximately an hour or a little less. When done, the top should be crusty and a light golden color. Cool on a cake rack. |
This recipe for Rwandan Honey Bread is from