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1
In a small, shallow bowl, sprinkle the yeast over the lukewarm water.
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2
Let the mixture stand for 2-3 minutes and then stir to dissolve the yeast completely. Set the bowl in a warm, draft-free place for approximately 5 minutes or until the yeast bubbles up and the mixture almost doubles in volume.
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3
Combine the egg, honey, coriander, cinnamon, cloves and salt in a deep bowl. Mix together with a wire whisk or spoon.
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4
Add the yeast mixture, milk and 4 tablespoons of the melted butter.
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5
Beat until the ingredients are well blended.
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6
Stir in the flour, 1/2 a cup at a time, using only as much as is necessary to make a dough that can be gathered into a soft ball.
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7
When the dough becomes too stiff to stir easily, blend in the additional flour with your fingers.
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8
On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand.
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9
Rub your hands with a little melted butter if the dough sticks to the board or your fingers, but do not use any extra flour lest the dough becomes stiff and hard.
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10
Continue kneading for approximately 5 minutes or until the dough is smooth and elastic.
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11
Shape the dough into a ball and place it in a large, lightly buttered bowl.
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12
Drape a kitchen towel over the bowl and set in a warm, draft-free spot for approximately 1 hour or until the dough rises and doubles in bulk.
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13
With a pastry brush, spread the remaining melted butter evenly over the bottom and sides of a 3-quart souffle dish or other round 3-quart baking dish at least 3 inches deep.
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14
Punch the dough down with a single blow of your fist, and then knead it again for 1-2 minutes.
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15
Shape the dough roughly into a round and place it in the buttered baking dish, pressing it down into the corners so that it covers the bottom of the dish completely.
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16
Return the dough to the warm, draft-free place for approximately 1 hour, or until it has doubled in bulk and risen at least as high as the top rim of the dish.
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17
Pre-heat the oven to 300o F.
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18
Bake the bread in the middle of the oven for 50-60 minutes, until the top is crusty and light golden brown.
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19
Turn the honey bread out of the pan onto a cake rack to cool.
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20
Serve while still somewhat warm or allow to cool completely.
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21
Traditionally eaten spread with butter and honey.
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22
ENJOY! ;).
