Ethiopian Honey Yeast Bread

Ingredients:

1 tablespoon active dry yeast

1/4 cup lukewarmm water

3 tablespoons egg white

1/3 cup local honey

1 1/2 teaspoons ground coriander

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 teaspoon sea salt

1 cup lukewarm low-fat milk

6 tablespoons melted margarine

5 cups white whole wheat flour

Cooking Instructions:

In smal1l bowl, sprinkle yeast over warm water. Let stand 3 minutes, then stir to dissolve. Set in warm place 5 minutes; should double in volume. If it doesn't, repeat procedure. Combine egg whites, honey, coriander, cinnamon, cloves, and salt in deep bowl, mixing until smooth. Add yeast mixture, milk, and 5 tablespoons melted margarine. Beat until well blended. Stir in 4-4 1/2 c flour (1/2 cup at a time), until it is too stiff to stir. (You may not need all ofthe flour). On lightly floured board, knead dough. Add remaining flour as necessary to prevent sticking. Knead 5 minutes. Place in large, greased bowl. Cover with damp cloth and let sit in warm place for 90 minutes. Grease baking sheet with 1 tablespoon margarine. Punch down dough and knead again for 3 minutes. Shape into a round, and place on baking sheet. Preheat oven to 325F. Let rise 10 minutes while oven preheats. Bake 1 hour until top is crusty and light golden brown.

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