350ethiopian-bread-2.jpg

What can you serve for a beautiful weekend morning breakfast that is a little bit different from what is too quickly eaten on weekdays?  How about a slice of this fragrant loaf of bread, studded with plump raisins, and slathered with butter?  After all, we can splurge on the weekends, can’t we?  Take time to really read the newspaper or a good book, have the coffee nice and hot, and relax for just a little while.

SPICY HONEY RAISIN BREAD

  • Servings: One 9-inch or two 7-inch loaves
  • Print

1 pkg fast-rising dry yeast

1 tsp. salt

4 to 5 cups all-purpose flour, divided

1 cup milk, heated to 110 degrees F

1 egg, room temperature

1/2 cup honey

2-1/4 tsp. ground coriander

1/2 tsp. ground cinnamon

1/8 tsp. ground cloves

1/4 cup melted butter or margarine

1 cup raisins

In large bowl of electric mixer, with regular beater, place yeast, salt and two cups of flour.  Add heated milk and beat at medium speed for 3 minutes.  Add egg, honey, spices and butter/margarine – beat to mix.  Insert dough hook and add remaining flour, a half-cup or so at a time, beating for a total of 6 minutes.  Enough flour should be added as you beat to keep dough from being sticky.  Put dough on floured surface and hand-knead raisins in, about 1/4 cup at a time.  Place in greased bowl and cover – let rise in warm place for 30 minutes.

Punch down dough and divide between two 7 inch, greased bread pans.  Cover and let rise 30 minutes.  Preheat oven to 375 degrees F.  Bake @ 375 degrees F for approximately 45 minutes.  Remove from pans and cool on rack.

Note:  Can also be baked in one 9 inch greased loaf pan for approximately 45 minutes.

Yield:  One 9 inch or two 7 inch loaves