Eritrea

ERITREA: Himbasha

It’ll be no surprise that Himbasha can also represent Ethiopia. Eritreans aren’t big on desserts and whilst “sweet” the nigella seeds give an air of savoury. Alternate name: Celebration Bread.

INGREDIENTS:

1 tablespoon dry active yeast
1/4 cup warm water
2 teaspoons white sugar
1 egg
1/3 cup white sugar
1 teaspoon salt
1 teaspoon nigella seeds (optional)
1 cup warm milk (whole milk is best)
5 tablespoons canola oil
4-5 cups flour

DIRECTIONS:

Combine yeast, water and 2 teaspoons sugar in a small bowl. Allow to proof for 5-10 minutes.

In a large bowl, whisk together until smooth the egg, sugar, nigella seeds (optional) and salt.

Add the yeast mixture, warmed milk and canola oil. Whisk until well blended.

Add flour slowly about a half cup at a time until the mixture forms a soft dough. When the dough is still sticky, but doesn’t stick to the edge of the bowl, it’s ready to knead.

Place the dough on a floured surface and knead adding flour as necessary. This takes 5-6 minutes. Your dough should feel soft and elastic, but not stick to the board or your hands when you are finished.

Spray a large stainless steel or glass bowl with non-stick cooking spray. Place the dough in the bowl and turn it to ensure all sides are covered in oil. This will prevent the dough from drying out.

Cover with plastic wrap and then a tea towel and place in a warm location until it doubles in size. This takes about 90 minutes.

Punch down the dough a few times to remove air bubbles.

Grease a 14″ round cake pan or large pizza pan (preferably one with higher sides). Place the dough onto the pan and press into a round.

Cover with a tea towel, return to warm location and let rise for 30 minutes – 1 hour.

With a butter knife, cut into sections and decorate as desired.

Bake at 325°F for 35-45 minutes or until the top is crusty and light golden brown.

Remove from the oven and lightly brush with butter.