Ethiopian Spice Bread: Ambasha

  2ts Dry yeast
  2.5 Tas. water, lukewarm
  3 Tas. Unbleached white flour
  1tb Salt
  1 Green cardamom pod; seeds finely ground
  0.5ts Fenugreek seed; dry- roasted, finely grou
  1ts Coriander seed; finely ground
  2 Tas. (-3)hard whole wheat flour
 
Erfasst Am 01.03.00 Von:  Petra Holzapfel Jeffrey Alford, Naomi Duguid Flatbreads & Flavors



Zubereitung:
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 volume.

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
Portion(en).

Serve with honey and strong Ethiopian coffee. Ambasha also makes a good
accompaniment to Spiced Curds.



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