The Ethiopian-Jewish community is a rich, vibrant culture, which has developed many of their own unique traditions. These include the holiday of Sigd (which has similarities to both Yom Kippur and Shavuot) and a special bread called dabu. Unlike traditional flatbreads, dabu is a leavened honey bread. This version is simple, hearty, and delicious.
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- 2 1⁄4 cups warm water
- 1 1⁄2 tablespoons yeast
- 3 1⁄2 cups all-purpose flour
- 3 1⁄2 cups whole-wheat flour (optional — can also use all-purpose)
- 1 tablespoon salt
- 1 to 2 tablespoons finely chopped fresh herbs like rosemary, thyme, or sage (optional)
- 1 cup honey (can also use agave, maple syrup, or a combination)
- 1⁄4 cup vegetable oil
- Combine water and yeast in a bowl and set aside until foamy, 5 to 10 minutes.
- In a separate bowl, combine flour, salt, and herbs. While mixing, slowly add the water and yeast mixture, honey, and oil until combined.
- Knead dough on a lightly floured surface until a ball forms. If dough is too sticky, add a tablespoon of flour at time.
- Place dough in a large oiled bowl and cover with plastic wrap or a damp cloth. Allow dough to rise for about 1 1⁄2 hours or until doubled.
- Preheat oven to 375 degrees and grease two 9x4-inch loaf pans. Divide dough into two oblong halves, put each half in a prepared loaf pan, cover, and let rise for half an hour.
- Bake loaves until the tops are golden brown, approximately 35 minutes. Let loaves rest for 10 minutes, then transfer to a cooling rack. Enjoy!
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