*  Exported from  MasterCook  *
 
                             Ethiopian Ambasha
 
 Recipe By     : The African News Cookbook
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads With Yeast                African
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    Active dry yeast
      1/4  cup           Warm water
    2      tablespoons   Ground coriander
    1      teaspoon      Ground cardamom
      1/2  teaspoon      White pepper
    1      teaspoon      Ground fenugreek
    2      teaspoons     Salt
      1/3  cup           Vegetable oil
    1 1/4  cups          Lukewarm water
    5      cups          Unbleached flour
    1      tablespoon    Cayenne
    2      tablespoons   Oil
      1/4  teaspoon      Ground ginger
    1      pinch         Ground cloves
      1/8  teaspoon      Cinnamon
 
 Dissolve the yeast in warm water for 10 minutes. Add the coriander, cinnamon,
 white pepper, fenugreek, salt, oil and lukewarm water, and stir well. Slowly
 add the flour until a mass forms. On a floured board, knead the dough for 10
 minutes or until it is smooth and tiny bubbles form. (note: this recipe makes
 a stickier dough than usual) 
  Reserve a 1-inch piece of dough. With floured hands spread the dough out on
 an ungreased pizza pan. Using a sharp knife, score the dough in a design
 similar to the spokes of a bicycle wheel. Place the reserved ball of dough in
 the center of the scored dough. Cover and let rise one hour.
 
  Bake at 350F  for an hour or until golden brown. Combine the topping
 ingredients in a small bowl. While still warm brush the bread with topping.
 Yield: 1 16-inch loaf.
 
  “The African News Cookbook”
 
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