Senegalese Honey Bread

Ingredients

In this Senegalese adaptation, the Qagħaq tal-għasel is transformed into a Senegalese Honey Bread by incorporating Senegalese spices and flavors. The original Maltese recipe typically uses treacle and aniseed, while the Senegalese version replaces these ingredients with honey, cinnamon, and nutmeg. This adaptation adds a warm and spiced flavor profile to the bread, giving it a unique Senegalese twist. We alse have the original recipe for Qagħaq tal-għasel, so you can check it out.

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 egg, beaten 1 egg, beaten
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 37g, 9g
• Protein: 5g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, cinnamon, nutmeg, and salt.
3. 3.
   Make a well in the center of the dry ingredients and pour in the yeast mixture, honey, and vegetable oil.
4. 4.
   Mix the ingredients together until a dough forms.
5. 5.
   Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
6. 6.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
7. 7.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
8. 8.
   Punch down the risen dough and shape it into a round loaf.
9. 9.
   Place the loaf on the prepared baking sheet and brush the top with beaten egg.
10. 10.
    Sprinkle sesame seeds over the top of the loaf for garnish.
11. 11.
    Bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
12. 12.
    Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Honey — Use a good quality honey for the best flavor. If the honey is too thick, warm it slightly to make it easier to incorporate into the dough.
• Cinnamon and nutmeg — Freshly ground spices will provide the best flavor. If using pre-ground spices, make sure they are not expired for optimal taste.
• Sesame seeds — Toast the sesame seeds lightly in a dry pan before sprinkling them on top of the bread for a nuttier flavor.

Tips & Tricks

• For a spicier flavor, add a pinch of cayenne pepper to the dough.
• Serve the Senegalese Honey Bread warm with a drizzle of additional honey for extra sweetness.
• This bread is best enjoyed fresh on the day it is baked, but it can be stored in an airtight container for up to 2 days.

Serving advice

Serve the Senegalese Honey Bread as a delicious accompaniment to tea or coffee. It can be enjoyed on its own or spread with butter or cream cheese for an extra indulgence.

Presentation advice

Present the Senegalese Honey Bread on a wooden cutting board or a decorative bread basket. Sprinkle some powdered sugar over the top for an elegant touch. Serve it sliced or tear it apart for a rustic presentation.