Ethiopian Honey Bread

While they were eating, Jesus took a loaf of bread, and after blessing it he broke it, gave it to the disciples, and said, “Take, eat; this is my body.” Matthew 26:26

As we come to the end of Holy Week, many symbols and traditions come to mind: foot washing on Maundy Thursday, the meaningful services which mark Good Friday, the vigil of Holy Saturday and finally the joy of Easter Sunday. Tucked among these landmarks of Holy Week is the Last Supper that Jesus shared with his disciples–the breaking of bread.

Throughout the Bible, bread serves as a vehicle for miracles, teaching illustrations and as symbol of Jesus’ sacrifice. It is also in the act of breaking bread that revealed his identity as the risen Christ. In this spirit, I am sharing one of my most favorite bread recipes.

Join with us this Holy Week as we break bread, united as the Body of Christ around our tables and throughout the world. With prayers for a healthy and joyful Eastertide!

 

Print Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Ethiopian Honey Bread
SERVINGS
1loaf
CHANGE SERVING SIZE
loaf
COOK TIME
1hour
PREP TIME
15minutes
READY IN
3 hrs25 minutes

Ingredients

Instructions

  1. Mix yeast with warm water and allow the yeast to activate, about 10 minutes. It will be ready when bubbles form at the top.
  2. In a saucepan, heat milk and butter while yeast is activating.
  3. Whisk the egg, honey, spices and salt together in a small bowl. When ready, add yeast, and milk and butter mixture.
  4. Gently stir 2 c of the flour into the liquid mixture. Add flour 1/2 c at a time while mixing, and keep adding 1/2 cups of flour until the dough is smooth.
  5. Knead the dough on a lightly floured counter until it is smooth and elastic.
  6. Place in a lightly oiled metal or glass bowl and cover with a clean towel and let rise in a warm place until doubled in size, about 1 hour.
  7. Punch the dough down and form into a round loaf. Place it on the baking sheet, covered with a towel in a warm place for another 45 minutes.
  8. While dough is rising a second time, preheat oven to 325 degrees.
  9. Bake for 1 hour, rotating the baking sheet halfway through.
  10. lnsert a thermometer into the middle of the bread. If it registers between 180-190 the bread is finished.
Posted in Uncategorized | 1 Reply

Tasty Pumpkin Rolls

Our Convent bakers are always thinking ahead and experimenting — their thoughts and ideas are often very innovative! This week they were totally into Thanksgiving and enjoying it thoroughly. They assured me that I would be pleased with the final outcome of their efforts and how right they were! I had heard pumpkin being mentioned so I was expecting a pumpkin dessert of some sort. Instead they produced the tastiest dinner rolls which could not have pleased me more — whimsical little pumpkin-shaped creations, each complete with its own stem. I can’t wait to see the smiles on every person as they gather around the table this year.

Print Recipe
Votes: 1
Rating: 3
You:
Rate this recipe!
Tasty Pumpkin Rolls
SERVINGS
2dozen
CHANGE SERVING SIZE
dozen
COOK TIME
12-15 minutes
PREP TIME
40min + rising
READY IN
approx. 2hours

Ingredients

Instructions

  1. In a bowl, dissolve yeast in warm water. Sprinkle with sugar; let stand for 5 minutes. Add milk, brown sugar, pumpkin, butter, salt, spices and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.
  2. Turn out the dough onto a lightly floured surface. Divide into 24 evenly-sized pieces. Working a few at a time, roll each piece of dough into a 12-inch rope on an un-floured surface. Before shaping, lightly dust ropes with flour, and then, with floured hands, turn each one into a pumpkin.
  3. Create a small loop in the rope with a long tail on one side and a short tail on the other. Wrap the long tail around the edge of the loop 2-to-3 times. Hold the remaining end of the long tail on the bottom-side of the loop with a finger to keep it from unraveling as you continue to work. Wrap the other tail around the edge of the loop, tucking it through the center of the loop.
  4. Pinch both of the ends together where they meet on the bottom side of the loop. If you’re not happy with the look of any of the rolls, simply set them aside for about 10 to 15 minutes and reshape. Place finished rolls on parchment lined baking sheets. Cover rolls loosely with plastic wrap and let rise for about 10 minutes.
  5. Just before baking, brush rolls with an egg wash for a shiny look or butter for a matte finish. Insert a sliced pecan into the center of each roll, pressing so the pecan touches the pan. In an oven preheated to 400° F, bake rolls for 12 to 15 minutes, rotating halfway through baking time. Rolls should be golden brown and gently firm to the touch. If not serving right away, shorten the baking time by several minutes and finish baking right before eating.

20161012_191406pumpkin-rolls01 pumkin-rolls02