top of page

Dabo Ethiopian Bread

(by Beejhy Barhany)

1 package (1/4 oz.) dry yeast

4 c. all-purpose flour

1/4 c. sugar

1 T. salt

1 t. oil

1 egg, beaten

additional vegetable oil

In a small bowl, dissolve yeast in 1/2 c. warm water, and let it sit for 20 minutes.

In a large bowl, mix flour, sugar, and salt.

Add yeast, oil, and egg to dry ingredients, and mix.

Gradually add warm water to the dough.

Turn onto a floured surface and knead until dough becomes soft and elastic.

Apply oil to your hands, and make a sphere out of the dough.

Place dough into a large bowl, cover with a towel, and let rise for 1 hour.

In the bowl, continue to knead the dough to get rid of an excess air.

Place dough on oiled baking pan, cover, and let rise for 40 minutes.

Preheat oven to 250 F.

Bake for 1 hour, or until golden brown.

(Read Somebody In A Hurry, the story that accompanies this recipe.)

Recent Posts

See All

(by Tywanna Gardner) 1 lb. collard greens, rinsed and stemmed 1 lb. smoked turkey necks or smoked pork 1 t. pepper optional: pinch of baking soda optional: packet of collard greens seasoning Put all i

(by Patricia Fieldsteel) Even though I live in France, I still have an American fondness for cranberries with poultry. This recipe takes under ten minutes and will keep in the refrigerator in a tightl

(by Patricia Fieldsteel) My favorite feast in a frying pan is one inspired by Melissa Clark of The New York Times. It’s easy, versatile, and beyond delicious. The ingredients are simple and must be hi

bottom of page