Ethiopian Ambasha Recipe




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Ethiopian Ambasha Recipe


 



This section contains bread recipes, both for breadmakers and old fashioned loaf baking. You can also find recipes for rolls, muffins, bagels, cornbread and more. In fact, there are enough bread recipes to start your own bakery!


Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Ethiopian Ambasha

 

Ingredients

1 tbsp active dry yeast
1/4 cup warm water
2 tbsp ground coriander
1 tsp ground cardamom
1/2 tsp white pepper
1 tsp ground fenugreek
2 tsp salt
1/3 cup vegetable oil
1 1/4 cup lukewarm water
5 cup unbleached flour
1 tbsp cayenne
2 tbsp oil
1/4 tsp ground ginger
1 pinch ground cloves
1/8 tsp cinnamon



 

Preparation

Dissolve the yeast in warm water for 10 minutes. Add the coriander,
cinnamon, white pepper, fenugreek, salt, oil and lukewarm water, and
stir well. Slowly add the flour until a mass forms. On a floured
board, knead the dough for 10 minutes or until it is smooth and tiny
bubbles form. (note: this recipe makes a stickier dough than usual)

Reserve a 1-inch piece of dough. With floured hands spread the dough
out on an ungreased pizza pan. Using a sharp knife, score the dough
in a design similar to the spokes of a bicycle wheel. Place the
reserved ball of dough in the center of the scored dough. Cover and
let rise one hour.

Bake at 350F for an hour or until golden brown. Combine the topping
ingredients in a small bowl. While still warm brush the bread with
topping. Yield: 1 16-inch loaf.

"The African News Cookbook"

 

 

Servings: 1