ETHIOPIAN HONEY BREAD

        1-¼ cup milk                   ½ tsp ground cinnamon
        6 tbsp melted butter           ¼ tsp ground cloves
        1 egg                          1-½ tsp salt
        ½ cup honey                    4 cups flour
        1 tbsp ground coriander        1 package (2-¼ tsp) yeast

Mix the milk, butter, egg, honey, coriander, cinnamon, cloves, and salt in the bread pan. Add the flour on top of the liquid; make a depression in the flour and add the yeast to the depression.

Set your breadmaker to the white setting, for an approximately two-pound loaf with a light crust.

Serve “Yemarina yewotet dabo” with butter and honey.

Adapted from “Foods of the World: African Cooking” (1970). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!