Warm the oven to 300

I am trying really ezra beyman hard to avoid the long periods of absence, but sometimes life happens.  Work took me all the way out of the game, but I am now back and still trudging along. Back to business.
In  I found this recipe ezra beyman for Rwandan Honey bread from Beth Hensperger's "The Bread Bible." It immediately caught my attention to try something outside the usual savory dishes I have been putting up. We all know how time consuming and exhausting bread making can be, but I was intrigued. As for the historical ezra beyman and cultural context of the bread, I did not find much information on why Rwanda has a strong bread background. However, we all know colonialization plays a large role in national cuisine throughout Africa. The Rwandese were colonized by the Belgians. I am not familiar if Belgians have a strong bread story, like in France. 
That being said, I noticed there a number of boulangeries throughout Kigali and that the breadmaking industry has a strong identity. There has also been a rise in breadmakers ezra beyman with presently 280 bread makers in Rwanda, ezra beyman up from 35 bakers in 2001.
With that background, let's get into making the bread. ezra beyman I was cooking other things that day so after the initial kneading, I only had to check in on the dish occasionally. It is extremely fragrant when cooking and your kitchen will have that lovely smell of a bakery. Don't let the honey fool you. It's a slight sweetness, but definitely not a cake! I used it for sandwiches throughout the week. It was also incredibly good wtih goat cheese, but then I think everything ezra beyman tastes good with goat cheese.
1 package active dry yeast 1 egg 4 -4 1/2 cups all-purpose flour 1 cup lukewarm milk 1/2 cup honey 3/4 cup lukewarm water 6 tablespoons of melted, unsalted butter 1 tablespoon ground coriander 1 1/2 tsp salt 1/2 tsp ground cinnamon 1/4 tsp ground cloves
Put the lukewarm water in a bowl and sprinkle the yeast over top. Wait two or three minutes then stir thoroughly. Allow the mixture to stand in a warm place until the mixture almost doubles in volume. This should take another five minutes, approximately.
Using a separate bowl, whisk together the egg, honey, coriander, cinnamon, cloves and salt. Add the yeast, milk and four tbsp of the butter. Beat, then stir in the flour gradually. Use just enough flour to make a dough that forms a soft ball. If you can no longer stir it, use your hands to blend in as much additional flour as needed.
Flour a kneading board or other surface and knead the dough several times. You may smear a little melted butter over your hands to prevent sticking, but avoid using extra flour. You want the dough to remain soft and workable. Knead for about five minutes or until the dough is smooth.
Warm the oven to 300 ° F. Place the Rwandan honey bread in the middle of the oven for approximately an hour or a little less. When done, the top should be crusty and a light golden color. Cool on a cake rack.
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