Hembesha, East African Spiced Bread
Recipe credit, with permission, to Global Table Adventure (globaltableadventure.com/ recipe/eritrean-spiced-bread-hembesha-2/)
Makes one 12-inch hembesha
- 11⁄2 cups all-purpose flour 1⁄2 cup whole wheat flour 2 tsp instant dry yeast
- 1 tsp ground fenugreek 1 tsp ground coriander 1 tsp ground cardamom 1 tsp salt
- 1–2 cloves garlic, crushed 1 Tbsp vegetable oil
- 1⁄2 cup warm water (start with a little less) 1 large egg
- Additional vegetable oil, for cooking
First, mix all ingredients, save the additional vegetable oil, together by hand or with a mixer. Turn onto a floured surface and knead until smooth.
Cover and let rise in a warm spot for between 45 minutes and 1 hour, or until doubled in size. (Instant dry yeast works very quickly—but if you only have regular yeast this will take about 1 1⁄2 hours.)
Roll out dough to about 1⁄3-inch thickness and put it in an oiled, 12-inch oven-safe pan or skillet. I used a paella pan. A round pan is best, but placing the round dough on a large cookie sheet is fine, too.
Immediately cut with a pastry wheel (a pizza cutter will also work)—first cut in wedges like a pizza, then create concentric circles about an inch apart. If the dough pulls with the cutter, try cutting toward the center.
Be sure to cut 99–100% of the way through— this is the only way your cuts won’t “disappear” once baked.
Let rise 30–45 minutes—until puffed and doubled in size. Meanwhile, preheat the oven to 350º F.
Brush with oil and bake 15–20 minutes. Allow to cool in pan.
NOTE: Eritreans also like to cook their hembesha on the stovetop. Try over medium-low (flipping once after 10 minutes). This works better with a heavy-bottom pan as it cooks more evenly.
Dough or Die (A Bread Shop Mystery)
by Winnie Archer
About Dough or Die
Dough or Die (A Bread Shop Mystery)
5th in Series
Publisher: Kensington (August 25, 2020)
Mass Market Paperback: 352 pages
Digital ASIN: B082WQZBGF
Known for its mouthwatering traditional breads, the Yeast of Eden bakery has gained fame across Northern California’s coast. Now the shop is bound for Reality TV—but a murder may kill its reputation . . .
People come to the beach town of Santa Sofia as much for the healing properties of Yeast of Eden’s breads as for a vacation getaway. And now a cable food channel has selected the bakery as a featured culinary delight for a new show. Baking apprentice Ivy Culpepper is excited as the crew arrives, ready to capture all the ins and outs of the renowned bread shop. But instead they capture something much harder to stomach: the attempted murdered of the show’s cameraman just outside Yeast of Eden . . .
With no motive and no clues, and the town craving answers, it will be up to Ivy to sift through the evidence to find the truth. But she’ll have to move quickly before someone else is targeted or the wrong person gets the heat—and the business collapses like a deflated soufflé, right before her eyes.
About Winnie Archer
Winnie Archer is a middle school teacher by day and by night she’s the author of the Bread Shop Mystery series. Born in a beach town in California, she now lives in Colorado. She fantasizes about spending summers writing in quaint, cozy locales, has a love/hate relationship with both yoga and chocolate, adores pumpkin spice lattes, is devoted to her five kids and husband, and can’t believe she’s lucky enough to be living the life of her dreams. Visit her online at Website .
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