Ambasha (Ethiopian Celebration Bread)

Priprava

Sestavine

Postopek

Korak za korakom

1. 1

   In a large mixing bowl, combine the all-purpose flour, active dry yeast, sugar, and salt.

   Približno 2 min

   Kuharjeva opomba: Ensure your yeast is fresh for proper rising.

2. 2

   Gradually add the warm water and vegetable oil to the dry ingredients, mixing until a shaggy dough forms.

   Približno 3 min

   Kuharjeva opomba: Water should be warm to the touch, not hot, to activate the yeast.

3. 3

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.

   Približno 10 min

   Kuharjeva opomba: Resist the urge to add too much flour during kneading; a slightly sticky dough is good.

4. 4

   Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 45-60 minutes, or until doubled in size.

   Približno 1 h

   Kuharjeva opomba: A warm oven turned off with the light on can create a good environment for rising.

5. 5

   Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.

   Približno 10 min

6. 6

   Gently punch down the risen dough and transfer it to the prepared baking sheet.

   Približno 1 min

7. 7

   Shape the dough into a round loaf, about 20-25 cm (8-10 inches) in diameter and 2-3 cm (1 inch) thick.

   Približno 2 min

8. 8

   Using a knife or a dough scraper, create a decorative pattern on the surface of the bread, pressing down but not cutting all the way through.

   Približno 3 min

   Kuharjeva opomba: Traditional patterns often resemble spokes of a wheel or a star.

9. 9

   If using, sprinkle the nigella seeds over the top of the bread.

10. 10

    Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

    Približno 35 min

    Kuharjeva opomba: Keep an eye on it to prevent overbrowning.

11. 11

    Remove from the oven and let cool on a wire rack before slicing and serving.

    Približno 5 min

    Kuharjeva opomba: Cooling completely improves texture and makes slicing easier.