Recipe - Ethiopian Ambasha

1 tablespoon Active dry yeast
One fourth cup Warm water
2 tablespoon Ground coriander
1 teaspoon Ground cardamom
One half teaspoon White pepper
1 teaspoon Ground fenugreek
2 teaspoon Salt
1/3 cup Vegetable oil
1 One fourth cup Lukewarm water
5 cup Unbleached flour
1 tablespoon Cayenne
2 tablespoon Oil
One fourth teaspoon Ground ginger
1 pn 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 1inch 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 16inch loaf.

"The African News Cookbook"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini