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EthiopianAuthentic Cuisine

Ambasha Spiced Loaf

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Ambasha Spiced Loaf

Ambasha Spiced Loaf is a staple in Ethiopian homes during festive occasions. Its aroma is a welcoming call, inviting everyone to gather around the table. This loaf, with its roots in celebration, brings the spirit of shared meals into the everyday kitchen, where its preparation is as cherished as its consumption.

The loaf carries a warm sweetness from sugar and cardamom, balanced by a subtle hint of salt. Its texture is soft yet sturdy, perfect for tearing and sharing. The use of oil ensures a tender crumb, making each bite satisfying. Ambasha is not just a bread; it's a culinary embrace, offering comfort and joy with every slice.

Ingredients

  • 3 cupsall-purpose flour
  • 1 packetdry yeast
  • 1/4 cupsugar
  • 1/4 cupoil
  • 1 cupwarm water
  • 1 tspground cardamom
  • 1/2 tspfine salt

Method

  1. In a large mixing bowl, combine 3 cups of all-purpose flour, 1 packet of dry yeast, 1/4 cup of sugar, and 1 teaspoon of ground cardamom. Stir the dry ingredients together until they are evenly mixed, ensuring the yeast and spices are distributed throughout the flour.
  2. Make a well in the center of the dry ingredients and pour in 1/4 cup of oil and 1 cup of warm water. The water should be warm to the touch, around 110°F, to activate the yeast effectively. Use your hands or a wooden spoon to gradually incorporate the wet ingredients into the dry, forming a shaggy dough.
  3. Once the dough begins to come together, transfer it to a lightly floured surface. Knead the dough for about 8 to 10 minutes until it becomes smooth and elastic. The dough should spring back slightly when pressed with a finger, indicating that the gluten has developed properly.
  4. Place the kneaded dough back into the mixing bowl and cover it with a clean kitchen towel. Allow it to rest in a warm, draft-free area for about 1 hour, or until it has doubled in size. This resting period allows the yeast to ferment, developing flavor and texture in the loaf.
  5. Once the dough has risen, gently punch it down to release excess air. Shape the dough into a round loaf, tucking the edges underneath to create a smooth top. If using a mitad or skillet, lightly oil the surface before placing the dough on it. If baking in the oven, place the loaf on a parchment-lined baking sheet.
  6. For stovetop cooking, heat the mitad or skillet over medium heat and cook the loaf for about 15-20 minutes on each side, until it is golden brown and sounds hollow when tapped on the bottom. If baking, preheat the oven to 350°F and bake for 25-30 minutes, until the loaf is golden and emits a fragrant aroma.
  7. Once cooked, remove the loaf from the heat or oven and allow it to cool slightly on a wire rack. This cooling period helps the bread set, making it easier to slice. Serve the Ambasha Spiced Loaf warm, allowing its aromatic spices to invite everyone to the table.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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