Ethiopian honey bread, often called yemarina yewotet dabo, is a gently sweet, softly spiced yeast bread associated with Ethiopian home cooking and celebrations. Recipes vary by household and region; this version makes a tender round loaf with honey, butter, and warming spices that is good with coffee, tea, or a savory meal.
Ingredients
- 3¾ cups (470 g) all-purpose flour, plus a little extra for dusting if needed
- 2¼ teaspoons (7 g) active dry yeast
- ¾ cup (180 ml) whole milk, warmed to 100–110°F (38–43°C)
- ¼ cup (60 ml) warm water, also 100–110°F (38–43°C)
- ⅓ cup (113 g) honey
- 1 large egg (about 50 g without the shell), at room temperature
- ¼ cup (57 g) unsalted butter, softened
- 1 teaspoon (6 g) fine salt
- 1 teaspoon (2 g) ground cardamom
- ½ teaspoon (1 g) ground cinnamon
- ⅛ teaspoon (about 0.3 g) ground cloves
- Optional: ½ teaspoon (about 1 g) ground korarima, also called Ethiopian or false cardamom
Instructions
- Wake the yeast. Stir the warm milk, warm water, honey, and yeast together in a large mixing bowl. Leave the mixture for 5–10 minutes, until it looks foamy on top. If it stays completely flat, the yeast may be old or the liquid may have been too hot or too cool; check the yeast before continuing. This short check is included in the hands-on mixing time, not in the rise times below.
- Mix the dough. Whisk the egg into the yeast mixture. In a separate bowl, combine the flour, salt, cardamom, cinnamon, cloves, and optional korarima. Add the dry ingredients to the wet mixture in a few additions, stirring until no dry patches remain. Mix in the softened butter. The dough will feel soft and a little tacky, rather than dry and firm. Mixing takes about 10 minutes; avoid adding a large amount of extra flour just to make it easy to handle.
- Knead and let it rise. Turn the dough onto a lightly floured surface and knead for about 10 minutes, pushing it away with the heel of your hand and folding it back over itself. It should become smoother and elastic, though it may remain slightly sticky. Put it in a lightly greased bowl, turn once to coat, cover, and let it rise in a comfortably warm, draft-free spot for 75 minutes, or until roughly doubled. If your room is cool, it may need more time; judge by the dough’s size rather than the clock alone.
- Shape the loaf. Gently press the air from the dough and bring the edges underneath to form a smooth ball. Set it seam-side down on a parchment-lined baking sheet, leaving room for it to expand. Cover loosely with a clean towel or lightly greased plastic wrap and let it rise for 45 minutes. During this second rise, heat the oven to 350°F (177°C) and position a rack in the center. The dough should look puffier; a gentle fingertip press should spring back slowly, not collapse.
- Bake until done. Bake for 35 minutes, until the loaf is deep golden and sounds hollow when tapped on the underside. If the top browns too quickly, tent it loosely with foil for the final part of baking. Because this loaf contains egg, the USDA FSIS safe minimum for egg dishes is 160°F (71°C); a fully baked bread loaf should be hotter, with a center around 190–200°F (88–93°C) when checked using an instant-read thermometer. If the bottom is browning faster than the top, move the pan up one rack for the last few minutes.
- Cool before slicing. Transfer the bread to a wire rack and let it cool for at least 30 minutes. Cutting too soon can compress the soft crumb and make it seem gummy, even when the loaf is fully baked. Slice with a serrated knife once the center has had time to set.
Tips
- Use warm, not hot, liquid. A thermometer helps keep the milk and water near 100–110°F (38–43°C). Hot liquid can damage yeast, while cool liquid may slow it down. The honey should dissolve readily into the warm mixture.
- Handle the sticky dough lightly. A soft dough gives a more tender loaf. Oil your hands or use a dough scraper rather than working in handfuls of extra flour; too much flour can make the bread dense and dry.
- Choose spices you can find. Korarima is a distinctive Ethiopian spice that may be sold in African or specialty grocery shops. If you cannot find it, omit it or use a little extra ground cardamom. Green cardamom is a practical substitute, though its aroma is brighter and less earthy. The cardamom, cinnamon, and cloves in the recipe already make a fragrant loaf without korarima.
- Let the loaf cool fully enough to slice. The 30-minute minimum helps the crumb settle. For neat slices, wait until it is barely warm or at room temperature, and use a serrated knife with a gentle sawing motion.
Serving Suggestions
Serve the bread in thick slices while slightly warm, or at room temperature with coffee or spiced tea. Its sweetness is noticeable but restrained, so it can sit comfortably beside a savory meal rather than functioning only as dessert. A small amount of butter, honey, or fruit preserves makes a simple breakfast or afternoon snack. If serving it with a meal, cut the round loaf into wedges and offer it alongside lentils, vegetables, or other dishes with flavorful sauces.
For a coffee gathering, slice the bread before guests arrive and arrange it on a plate with fresh fruit or a mild cheese. The cardamom and honey pair especially well with a hot drink, while the soft interior is pleasant for dipping. Avoid leaving the whole loaf uncovered for a long time: its cut surface dries more quickly than the crust. If the bread is a day old, warming individual slices briefly can restore a softer texture without making the entire loaf stale from repeated heating.
Variations
Use a different aromatic mix. Keep the cardamom and adjust the cinnamon or cloves to suit your taste. A pinch of ground ginger can add a gentle, peppery warmth, but it is an optional adaptation rather than a required ingredient. Add spices in small amounts; too much clove can dominate the honey and make the loaf taste sharply perfumed.
Make it dairy-free. Replace the milk with an unsweetened plain plant milk or water, and replace the butter with a neutral-tasting plant butter. Water makes a less rich loaf, while plant milk and plant butter preserve more of the soft, enriched texture. Check that the substitutes are not strongly flavored or heavily sweetened.
Use whole-wheat flour in part. Replace up to 1 cup (125 g) of the all-purpose flour with whole-wheat flour. The loaf will have a nuttier flavor and a somewhat firmer crumb. Whole-wheat flour absorbs more liquid, so if the dough feels stiff after mixing, add warm water 1 teaspoon at a time rather than pouring in more liquid all at once.
Make smaller rolls. Divide the shaped dough into 8–10 equal pieces, round them, and set them apart on a lined baking sheet. Let them rise until puffy, then begin checking after about 18 minutes at the same oven temperature; smaller pieces bake faster than a whole loaf. The exact time depends on their size and your oven, so look for golden tops and a cooked center rather than relying on the loaf’s 35-minute bake time.
Storage and Reheating
Cool the bread, then store it in an airtight container or a well-sealed bag at room temperature for up to 2 days. Keep it away from direct sunlight and sources of heat. Refrigeration is generally unnecessary for this plain loaf and can make bread go stale faster. Because the recipe includes egg and dairy, do not leave it out for more than 2 hours after baking or serving; refrigerate it within that window if you need to keep it beyond the usual room-temperature period. Refrigerated, well-wrapped bread keeps for about 3–4 days.
To freeze, wrap the completely cooled loaf or individual slices tightly, place them in a freezer-safe bag, and freeze for up to 2 months for best texture. Thaw wrapped bread at room temperature, or warm slices directly from frozen. For reheating, place slices in a 300°F (149°C) oven for about 5–8 minutes, or microwave one slice for 10–15 seconds. Reheat only what you plan to eat; if reheating a refrigerated portion as leftovers, bring it to 165°F (74°C) as measured with a food thermometer.
Frequently Asked Questions
Is Ethiopian honey bread very sweet?
This version is mildly sweet rather than cake-like. The honey gives the dough its characteristic sweetness and helps round out the spices, but the loaf is still suited to breakfast or a savory table. For a less sweet result, you can reduce the honey slightly, though that will change the flavor and may make the dough a little less tender.
What is korarima, and can I leave it out?
Korarima is an aromatic Ethiopian spice sometimes called Ethiopian cardamom or false cardamom. It can be difficult to find outside specialty shops. Leave it out if you do not have it, or use a little additional ground cardamom; the substitute is pleasant but does not reproduce korarima’s distinctive earthy aroma exactly.
Can I use instant yeast instead of active dry yeast?
Yes. Use the same 2¼ teaspoons (7 g) of instant yeast and mix it directly with the flour and spices, then combine with the warm milk, water, honey, and egg. You can still use the same rise-time estimates, but begin checking the dough early because yeast activity and room temperature affect how quickly it expands.
Why did my bread turn out dense?
Common causes include inactive yeast, liquid that was too hot, too much flour added during kneading, or cutting the loaf before it cooled. The dough should become elastic and rise noticeably before shaping. Flour measurements can vary, so weigh it if possible and add only enough extra flour to keep the dough manageable.
Can I make the dough ahead?
For the most straightforward timing, follow the two room-temperature rises in the recipe. You can refrigerate the covered dough after the first rise for up to about 12 hours, then let it sit at room temperature until it is pliable before shaping. The cold dough will take longer to rise for the second time, so use its puffiness as your guide and allow extra time rather than baking it while still cold and under-proofed.
How can I tell whether the loaf is baked through?
Look for an evenly browned top and a hollow sound when you tap the underside, then check the center with an instant-read thermometer if you have one. The bread should reach about 190–200°F (88–93°C) in the middle. If the crust is already dark but the center is below that range, lower the oven temperature slightly and continue baking until the center is done.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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