Unicorn (Unicorn@Indenial.com)
Sat, 06 Feb 1999 17:01:44 -0500
Today's food funny, sent in by Melody Peterson, just darned near broke
the needle off the old World Wide Recipes Groan-O-Meter.
Many years ago, a baker's assistant called Richard the Pourer, whose
job it was to pour the dough mixture in the making of sausage rolls,
noted that he was running low on one of the necessary spices. He sent
his apprentice to the store to buy more.
Unfortunately, upon arriving at the shop, the young man realized that
he had forgotten the name of the ingredient. All he could do was to
tell the shopkeeper that . . . it was for Richard the Pourer, for
batter for wurst.
Moving right along, today's recipe for a sweet bread from Ethiopia is
a fitting finish for our week of recipes honoring Black History Month.
Ethiopian Honey Bread
1 package (1 Tbs, 15 ml) active dry yeast
1/4 cup (60 ml) lukewarm water
1 egg
1/2 cup (125 ml) honey
1 Tbs (15 ml) ground coriander
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) ground cloves
1 tsp (5 ml) salt
1 cup (250 ml) lukewarm milk
6 Tbs (90 ml) melted butter
4 to 4+1/2 cups (1 to 1.25 L) all purpose flour
Dissolve the yeast in the water and allow to "proof" in a warm place
for 5 minutes, until it is frothy. Combine the egg, honey, spices,
and salt in a deep bowl and stir to combine the ingredients. Add the
yeast mixture, milk, and 4 tablespoons (60 ml) of the butter, stirring
to thoroughly combine. Stir in the flour 1/2 cup (125 ml) at a time,
adding only enough flour to make a dough that can be gathered into a
ball. When the dough becomes too stiff to use a spoon, mix in the
additional flour with your hands. Knead the dough on a lightly
floured surface for about 5 minutes, until it is smooth and elastic.
Place the dough in a lightly oiled bowl and cover with a dish cloth.
Allow to rise until doubled in volume, about 1 hour. Using a pastry
brush, spread the remaining butter on the bottom and sides of a round
3 quart (3 L) baking dish, about 3 inches (8 cm) deep and 8 inches (20
cm) in diameter. Punch the dough down and knead for 1 or 2 minutes.
Shape the dough into a round and place it in the baking dish, pressing
it out so that it covers the entire bottom of the dish. Allow to rise
in a warm place until doubled in volume. Bake in a preheated 300F
(150C) oven for 50 to 60 minutes, until the top is crusty and light
golden brown. Turn the loaf out of the baking dish onto a wire rack
to cool. This bread may be eaten while still warm or completely
cooled, and is traditionally served with butter and honey. Makes one
8 inch (20 cm) round loaf.
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