Ethiopian-Style French Bread (Dabo Kolo Inspired)

Add all dough ingredients to your bread machine following your manual's order — my grandmother would have laughed at this machine, but it makes perfect dough for sharing.

Set to dough cycle and let it work its magic while you prepare your mesob or gathering space.

When the cycle finishes, turn the dough onto a lightly floured surface and roll into a large rectangle — this is where we shape it for the communal table.

Starting from the longest edge, roll the dough tightly like you're rolling injera batter into a log, pressing the seams and tapering the ends, then tucking them under. (The tighter you roll, the better the texture — think of how we roll berbere spice bundles.)

Place your shaped loaf on a greased baking sheet or stone, cover with a clean kitchen towel, and let it rise for one hour until doubled — patience, like fermenting injera.

About 15 minutes before rising is complete, preheat your oven to 400°F.

Whisk together the glaze ingredients in a small bowl until smooth.

Brush the glaze generously over the entire loaf — this will give it a beautiful golden color.

Using a sharp knife, make three diagonal slashes across the top, about half an inch deep.

Bake for 20 to 25 minutes until the top is golden brown and the loaf sounds hollow when tapped — like the rhythm of coffee ceremony drums.

Let cool slightly before slicing and sharing around your table — bread is always better when everyone's hands reach for the same loaf.