How to make Difo Dabo (Shabat Bread)
Difo Dabo is a traditional Ethiopian yeast bread that is typically enjoyed during holidays and special occasions. It is slightly sweet and often flavored with spices such as cardamom. The bread is known for its soft, airy texture and is usually baked in large, round loaves.
Ingredients
- 4 cups all-purpose flour
- 1 cup whole wheat flour (optional, for added texture and flavor)
- 2 teaspoons active dry yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon ground cardamom (optional)
- 1 cup warm water (110°F or 45°C)
- 1 cup warm milk (110°F or 45°C; can substitute with non-dairy milk)
- 1/4 cup vegetable oil or melted butter
- 2 large eggs
- 1 tablespoon honey (optional, for added sweetness)
- 1 teaspoon nigella seeds or black sesame seeds (optional, for topping)
Instructions
- Activate the Yeast
- In a small bowl, combine the warm water and sugar. Stir until the sugar dissolves.
- Sprinkle active yeast
- Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.
- Prepare the Dough
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour (if using), salt, and ground cardamom (if using). Make a well in the center of the flour mixture and add the yeast mixture, warm milk, vegetable oil or melted butter, eggs, and honey (if using).
- Mix the ingredients together until a dough forms. If the dough is too sticky, add more flour a little at a time. If it’s too dry, add a bit more warm water.
- Knead the Dough:
- Transfer the dough to a lightly floured surface and knead for about 10 minutes until it is smooth and elastic.
- Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
- Shape the Dough
- Once the dough has risen, punch it down to release the air.
- Transfer Dough
- Transfer the dough to a lightly floured surface and shape it into a round loaf.
- Place the shaped dough onto a baking sheet
- Place the shaped dough onto a baking sheet lined with parchment paper or into a greased round baking pan.
- Second Rise and Topping
- Cover the dough with a damp cloth and let it rise again for about 30-45 minutes, or until it has doubled in size.
- preheat oven
- Preheat your oven to 350°F (175°C).
- Sprinkle nigella seeds (optional)
- If desired, sprinkle nigella seeds or black sesame seeds on top of the dough before baking.
- Bake the Dabo
- Bake the bread in the preheated oven for about 30-40 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from oven
- Remove from the oven and let it cool on a wire rack.
- Serve
- Serve the Difo Dabo warm or at room temperature. It can be enjoyed plain, with butter, or with honey.
Tips
- Ensure the liquids are warm, not hot, to avoid killing the yeast.
- For a richer flavor, you can substitute part of the water with orange juice.
- Store the bread in an airtight container at room temperature for a few days, or freeze for longer storage.
Difo Dabo is a delightful and versatile bread that brings a taste of Ethiopian tradition to your table. Enjoy this soft and flavorful bread with your favorite meals or as a standalone treat!