ethiopian honey bread

1 pkg. active dry yeast
1 egg
1 tbsp. ground coriander
1/4 tsp. cloves
1 c. lukewarm milk
4 tbsp. plus 2 tbsp. melted butter
1/4 c. water (lukewarm)
1/2 c. honey
1/2 tsp. cinnamon
1 1/2 tsp. salt
4 to 4 1/2 c. flour

Dissolve yeast in warm water. Combine egg, honey, coriander,
cinnamon, cloves and salt. Mix together. Add yeast mixture and milk

and 4 tablespoons butter. Beat until well blended. Stir in flour; 1/2
cup at a time, using only enough to make dough a soft ball. If dough
is sticky, rub hands with melted butter. Knead for 5 minutes. Shape
unto ball and place in large lightly buttered bowl and let rise an
hour. Knead another 2 minutes and make a ball and push into buttered
casserole (round) dish. Let rise until double. Preheat oven to 300
degrees. Bake bread 50 to 60 minutes.