Shared by Beejhy Barhany
Dabo (Ethiopian Bread)
Yield: 1 loafTime: 20 min active + 3 h inactive
Dabo (Ethiopian Bread)
Yield: 1 loafTime: 20 min active + 3 h inactiveFamily Journey
Tigray, EthiopiaKhartoum, SudanPardes Hana, Israel
Ashkelon, IsraelKibbutz Alumim, IsraelNew York City
This recipe is featured in our cookbook "The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long." For more holiday recipes from around the world, get your copy!
This recipe was shared by Beejhy Barhany. Read more about her family in "The Sacred Ethiopian Bread That Traveled 500 Miles by Foot and Horse" and try her recipes for messer wot (Ethiopian red lentil stew) and gomen (collard greens with garlic and ginger).
Ingredients
- 1 to 1 ¼ cups warm water
- 1 packet (2¼ teaspoons) active dry yeast
- 4 cups all-purpose flour
- ¼ cup sugar
- 1 tablespoon kosher salt
- 1 ½ teaspoons vegetable oil
- 1 large egg
Preparation
Step 1
Put ½ cup of warm water in a small bowl, add the yeast, and stir. Set aside.
Step 2
Put the flour, sugar, and salt in the bowl of a stand mixer fitted with the dough hook and mix on low speed for a few seconds to blend. Add the yeast-water mixture, 1 teaspoon of the oil, and the egg and mix on medium-low speed until blended.
Step 3
Gradually add another ½ cup of warm water to the flour mixture, and then continue mixing until the dough is well blended, smooth, and soft, about 3 minutes, adding up to ¼ cup more water if needed to bring the dough together. Knead on medium speed until the dough springs back after you poke it with your finger, another 6 minutes or so.
Step 4
Grease your hands with the remaining ½ teaspoon oil and shape the dough into a ball. Put the dough in a large bowl and cover it with a towel. Let rise for 1 hour.
Step 5
Line a baking sheet with parchment paper. Pull the dough away from the sides of the bowl to release it, gently pressing on it to push out excess air but keeping the ball intact. Transfer the dough to the parchment-lined baking sheet and cover loosely with a towel. Let it rise until doubled in size, 40 minutes or so.
Step 6
Preheat the oven to 400°F.
Step 7
Bake the bread until it is golden brown and sounds hollow when you tap the bottom, 25 to 30 minutes.
Step 8
Remove from the oven and let cool on the baking sheet. Serve at room temperature.
