HEBREW HOME MADE BREAD RECIPE

East African Hebrew Bread Recipe / Eritrea, Tigray/

Himbasha / Coffe Bread 

https://www.youtube.com/watch?v=Xn3oBao-Xn8

Serving:  1 loaf of bread Ingredients:

1 packet of active dry yeast
¼ cup of warm water
1 tablespoon of raw honey
2 cups of white whole-wheat flour
2 cups of bread flour and more, if necessary
1 teaspoon of cinnamon
1 cup of raisins
2 teaspoons of salt
1 ¼ cup of warm water
¼ cup of raw honey
2 tablespoons of canola oil

Directions:
Dissolve 1 packet of yeast with ¼ cup of warm water and 1 tablespoon of honey.  Let sit for 10 minutes, or until yeast is foamy.
In the meantime, in a standing mixer with dough hook application, add the flours, cinnamon, raisins and salt.  Add the additional 1-¼ cup of warm water to the dissolved yeast.  Turn mixer on to low and slowly add the yeast/water mixture.  Mix for about 5 minutes, or until the dough starts to ball up and around the dough hook.  Add more flour if dough does not form a ball or add more water if the dough is too dry.  This dough should be slightly sticky.
Grease 1 large glass bowl with 1 tablespoon of canola oil.  Place the dough in the glass bowl and cover with saran wrap.  Let sit in a warm place for about 1 hour.
Using floured or greased hands spread the dough out on an ungreased pizza pan.  Score the top of the dough using a design of your choice (traditionally, spokes similar to that of a bicycle wheel is used).  Let sit for about 20 minutes.
Pre-heat a very large non-stick pan on the stove top.  Place the dough in the pan, over medium heat, and let cook on one side for about 5 minutes, or until golden brown.  Flip the dough over in the pan and allow the other side to cook for 5 minutes.  Turn the heat down to low and allow the bread to cook for another 5 minutes.
Remove from heat and let cool on a cooling rack.  Serve warm!
This recipe makes a wonderful snack to pack in a little one’s lunch box and/or with a cup of afternoon tea.