1. Place warm water and 1 tablespoon of honey in a medium mixing bowl. Whisk to dissolve the honey; then add the yeast and let foam for 10 minutes.
2. Whisk the egg, ½ cup honey, spices and salt together in a large bowl. Gently stir in the yeast mixture and then add the warm milk and butter.
3. Stir 2 cups flour into the mixture. Add flour ½ cup at a time while mixing. Continue until the dough is smooth and not sticky.
4. Flour the work surface or use a plastic mat to knead the dough until it is smooth and elastic, about 10-15 minutes.
5. Place in a lightly oiled, warmed bowl, turn dough to be coated in oil, and set inside a plastic bag, until doubled in size, approximate 60-90 minutes.
6. Gently deflate the dough to form into round loaf and place on a parchment paper lined cookie sheet or inside a parchment paper lined spring form pan. Allow it to rise again for about 45 minutes. After 30 minutes preheat the oven to 325º F.
7. Use a kitchen scissor or knife to slash the top and lightly cover with egg wash.
8. Place into the oven for about 15 minutes; rewash the newly expanded dough and replace in oven switching the direction of the pan to even out the bake, for 45 more minutes, a total of one hour of baking time. If the top begins to look too brown, place a sheet of foil over the top. When it reaches an inner temperature of 190º the dabo should be done; you may also want to tap on the bottom of the bread for hollow sound to determine doneness.
9. Invert the bread onto a wire rack to cool. Eat it warm or let it cool.
1. Try an organic honey, local to you. I would have loved to use an Ethiopian honey but have not found it.
2. I found that using the kitchen thermometer to monitor doneness, supplements the technique of tapping the bottom of the bread.
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