2 Reviews of Ethiopian Honey Bread

From: Mirj

On Jun 2, 2007

About 18 years ago when I lived in Jerusalem I had neighbors who had just immigrated from Ethiopia and the most amazing smells would come out of that apartment. The mother of the family was very shy, but always eager to let me have a taste of the amazing things that she cooked. The moment I saw this recipe I knew I had to make it to bring back some of those wonderful culinary memories. This does make a very sticky dough, there is a lot of liquid here for the amount of flour. I tried to avoid overflouring the dough while I kneaded it, but I'm sure that in the end I came away from the table with at least a slice's worth of dough on my fingers. Because of the honey the bread browns very quicky, so keep an eye on your oven. The only change I made was to leave out the cloves since we don't like the flavor. This made a delicious bread, we could barely contain ourselves to let it cool down enough to slice. I'm sure that out there, somewhere, my old neighbor would be proud.

From: bshemyshua

On Jul 27, 2007

This is one of my picks for the Aussie/kiwi recipe swap #6 and all we can say is WONDERFUL BREAD. I did take a short cut and use the dough/manual cycle on my bread machine. The fragrance of this bread while baking is heavenly.With a sweet slightly spice flavor, my family enjoyed this toasted with butter or jam. Would love to take this to a potluck/buffet this unique bread would add a special touch. A real winner.