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Himbasha (Sweet Celebration Bread)

The Quirky Foodster Team

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20 minutes (plus 1 hour proving)
Prep
30 minutes
Cook
8
Servings

Ingredients

  • 500 g (4 cups) plain flour
  • 80 g (1/3 cup) sugar
  • 1 tsp active dry yeast
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cinnamon
  • 1/2 tsp salt
  • 250 ml (1 cup) warm milk
  • 60 g (4 tbsp) melted butter, plus extra for brushing
  • 1 large egg
  • 2 tbsp raisins (optional)

Method

  1. In a large bowl, combine flour, sugar, yeast, cardamom, cinnamon and salt.
  2. Add warm milk, melted butter and egg, and mix until a soft dough forms.
  3. Knead for 8-10 minutes until smooth and elastic, working in raisins if using.
  4. Place in a greased bowl, cover, and leave to rise in a warm place for about 1 hour, until doubled in size.
  5. Punch down the dough and shape into a round loaf on a baking tray.
  6. Score a decorative crosshatch or spiral pattern into the top with a sharp knife, then leave to rest for 15 minutes.
  7. Bake at 180C (350F) for 28-30 minutes until golden brown and a skewer inserted comes out clean.
  8. Brush with melted butter while still warm, then cool slightly before slicing.

Introduction: Himbasha is a lightly sweetened, cardamom-scented bread baked for holidays and celebrations, often decorated with a decorative crosshatch pattern on top.

Cultural Background: Himbasha is a lightly sweetened, cardamom-scented bread baked for holidays and celebrations, often decorated with a decorative crosshatch pattern on top. Its soft, cake-like crumb marks a festive departure from Ethiopia's everyday fermented breads.

Tips: Score the pattern deeply enough that it remains visible after baking and rising. Brushing with butter straight from the oven gives the crust an attractive sheen.

Variations: Some versions add a handful of chopped nuts to the dough. A saffron-infused milk gives the bread a golden hue for special occasions.

Storage: Store wrapped at room temperature for up to 3 days, or freeze whole for up to 2 months.

Reheating: Warm slices briefly in a low oven or toaster before serving.

FAQs:

Q: What occasions is Himbasha served for?
A: It is traditionally baked for holidays such as Ethiopian Christmas (Genna), Easter (Fasika) and other family celebrations.

Q: Why does my Himbasha not rise properly?
A: Ensure the yeast is fresh and the milk is warm, not hot, as excessive heat can kill the yeast before it has a chance to activate.

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