Ethiopian Honey Bread III

Ingredients

 * 1 pkt active dry yeast (1 Tbs, 15 ml)
 * 1/4 cup lukewarm water (60 ml)
 * 1 egg
 * 1/2 cup honey (125 ml)
 * 1 tbl ground coriander (15 ml)
 * 1/2 tsp ground cinnamon (2 ml)
 * 1/4 tsp ground cloves (1 ml)
 * 1 tsp salt (5 ml)
 * 1 cup lukewarm milk (250 ml)
 * 6 tbl melted butter (90 ml)
 * 4 cup all purpose flour (1 to 1.25 L) (4 to 4 1/2)

Directions

 * 1) Dissolve the yeast in the water and allow to "proof" in a warm place for 5 minutes, until it is frothy. Combine the egg, honey, spices, and salt in a deep bowl and stir to combine the ingredients. Add the yeast mixture, milk, and 4 tablespoons (60 ml) of the butter, stirring to thoroughly combine. Stir in the flour 1/2 cup (125 ml) at a time, adding only enough flour to make a dough that can be gathered into a ball. When the dough becomes too stiff to use a spoon, mix in the additional flour with your hands. Knead the dough on a lightly floured surface for about 5 minutes, until it is smooth and elastic. Place the dough in a lightly oiled bowl and cover with a dish cloth.
 * 2) Allow to rise until doubled in volume, about 1 hour. Using a pastry brush, spread the remaining butter on the bottom and sides of a round 3 quart (3 L) baking dish, about 3 inches (8 cm) deep and 8 inches (20 cm) in diameter. Punch the dough down and knead for 1 or 2 minutes. Shape the dough into a round and place it in the baking dish, pressing it out so that it covers the entire bottom of the dish. Allow to rise in a warm place until doubled in volume. Bake in a preheated 300F (150C) oven for 50 to 60 minutes, until the top is crusty and light golden brown. Turn the loaf out of the baking dish onto a wire rack to cool. This bread may be eaten while still warm or completely cooled, and is traditionally served with butter and honey.
 * 3) Makes one 8 inch (20 cm) round loaf.