Ethiopian Spice Bread: Ambasha
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Menge: 6 Loaves
2 Tl. Dry yeast
2 Tas. water, lukewarm
3 Tas. Unbleached white flour
1 El. Salt
1 Green cardamom pod; seeds finely ground
1 Tl. Fenugreek seed; dry-roasted, finely ground
1 Tl. Coriander seed; finely ground
2 Tas. (-3)hard whole wheat flour
Petra Holzapfel Jeffrey Alford, Naomi Duguid Flatbreads & Flavors
You will need a large bread bowl, one large or two small (10- by 14-
inch) baking sheets, and a serrated knife.
In a bread bowl, dissolve the yeast in the warm water. Stir in the
white flour. Stir 100 times in the same direction, about 1 minute, to
develop the gluten. Sprinkle on the salt and the spices. Gradually
stir in the whole wheat flour until you can stir no longer. Turn the
dough out onto a lightly floured bread board and knead for 8 to 10
minutes, until smooth and elastic. Clean out the bread bowl, oil
lightly, and return the dough to the bowl. Cover with plastic wrap,
and let rise for 1 1/2 to 2 hours, until approximately doubled in
Gently punch down the dough. Let rest for 10 minutes.
Preheat the oven to 400GradF.
Divide the dough into 6 equal pieces. Form each piece into a small
ball, then gently flatten to approximately 2 inches thick with the
palm of your hand. Place on a large lightly greased baking sheet, or
two small sheets, cover, and let rise until almost doubled in volume,
about 30 minutes.
Just before baking, with a serrated knife, slash an X about 1/4 inch
deep on the top of each small bread. Bake in the center of the oven
for approximately 25 minutes. To test for doneness, tap the bottom of
a loaf - it should sound hollow. Remove and cool on a rack before
Serve with honey and strong Ethiopian coffee. Ambasha also makes a
good accompaniment to Spiced Curds.
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