Rwandan Honey Bread
1 package active dry yeast
4 -4 1/2 cups all-purpose flour
1 cup lukewarm milk
1/2 cup honey
3/4 cup lukewarm water
6 tablespoons of melted, unsalted butter
1 tablespoon ground coriander
1 1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
Put the lukewarm water in a bowl and sprinkle the yeast over top. Wait two or three minutes then stir thoroughly. Allow the mixture to stand in a warm place until the mixture almost doubles in volume. This should take another five minutes, approximately.
Using a separate bowl, whisk together the egg, honey, coriander, cinnamon, cloves and salt. Add the yeast, milk and four tbsp of the butter. Beat, then stir in the flour gradually. Use just enough flour to make dough that forms a soft ball. If you can no longer stir it, use your hands to blend in as much additional flour as needed.
Flour a kneading board or other surface and knead the dough several times. You may smear a little melted butter over your hands to prevent sticking, but avoid using extra flour. You want the dough to remain soft and workable. Knead for about five minutes or until the dough is smooth.
Butter a large bowl, and place the shaped ball of dough into the bowl. Cover and let rise in a warm location until twice the size. This takes an hour, give or take.
Using your pastry brush, butter the bottom and sides of a round, three quart baking dish.
Give the dough one sharp punch to flatten it and then knead for one or two minutes. Place it in the baking dish after you have shaped it into a round ball. Press down into corners.
Allow the dough to rise again for about an hour, or until it has doubled in size.
Warm the oven to 300 ° F. Place the Rwandan honey bread in the middle of the oven for approximately an hour or a little less. When done, the top should be crusty and a light golden color. Cool on a cake rack.
This Rwandan honey bread recipe is good eaten while warm or when cooled.