Ethiopian Honey Yeast Bread

1/4 cup warm water
1/3 cup honey
2-1/2 teaspoons active dry yeast
1 egg, beaten
1/2 cup warm whole milk
1 tablespoon ground coriander seed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
6 tablespoons butter, melted
4 cups flour

1. Whisk together warm water and honey in a small bowl, then stir in the yeast. Allow to proof for 5 minutes while preparing other ingredients.
2. Combine the egg, milk, coriander seed, cinnamon, cloves and salt in a large bowl, beating until smooth.
3. Stir the yeast mixture into the egg mixture, as well as 5 tablespoons of the butter. Gradually incorporate the flour until it becomes a smooth dough. Add more flour if necessary.
4. Knead the dough on a lightly floured surface until smooth and elastic, at least 5 minutes. Place dough in a clean bowl greased with the remaining butter and cover with a damp towel. Let rise in a warm place until doubled in bulk, about 1-1/2 hours.
5. Preheat oven to 325 degrees.
6. Punch dough down and form into a round. Transfer to a baking sheet and allow to rise for 10-15 minutes while the oven is warming. Bake until the crust is a light golden brown and the loaf sounds hollow when you tap on it, about an hour. Allow to cool before slicing.

Makes 8 servings