Delicious breakfasty-toast!

Granny Herrmann (Nick's mom's mom) made this delicious recipe. I liked it so much I thought I'd share. It's a lot of work, but Granny swears that kneading the dough is "very satisfying". I don't know about that, but eating it sure was!!! It's yummy warm with coffee, or toasted with butter. Deeee-licious.

Ethiopian Honey Spice Bread (makes 2 loaves)

4 1/2 to 5 cups flower (divided)
2 packages of yeast
1 1/2 tsp salt
1 tablespoon ground coriander
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
3/4 cup milk
1/2 cup water
1/2 cup honey
1/4 cup butter or margarine
1 egg

In large mixing bowl combine:
2 c . flour, yeast, salt, coriander, cinnamon, and cloves.
Mix well.

In saucepan, heat milk, water, honey, and butter until warm (120 - 130 degrees). Butter does not need to melt. Add this to flour mixture.

Add egg and blend at low speed until moistened, then increase to
medium speed and beat another 3 mins. Then. by hand, gradually stir
in remaining flour to make a firm dough.

Knead on floured surface 'till smooth and elastic (about 5 min.)

Place in greased bowl, turning to grease top of dough.
Cover and let rise in warm place until light and doubled. About 1 1/2 hours.

Punch down dough. Divide into 2 parts. Shape into round balls and
place in greased 1lb coffee cans, greased cookie sheet, or into
greased loaf-pans. Cover and let rise in warm place until light and
doubled; about 30 mins.

Bake at 375 for 30-35 min. until golden brown. Remove from baking
container, brush with butter if desired and cool.