In a measuring cup, measure the lukewarm water and add the active dry yeast and 1 teaspoon of honey to it. Mix well and cover with a cloth. Let the yeast proof for about 10 minutes.

I made the dough in my stand mixer. When the yeast is proofing, add the lukewarm milk, coriander powder, cinnamon, cloves, and ginger powder to the mixer bowl.

Mix well and then add the honey, salt, and butter to the bowl. Add 1 cup of flour and then mix them to combine.

Now add the yeast mixture to the bowl and mix to combine. Slowly add the rest of the flour, ½ cup at a time, and keep mixing until the dough starts to leave the sides of the bowl.

Knead the dough for 7 to 8 minutes until it is very soft.

Place the dough in a greased bowl and let it rise until doubled in volume. It took me 1 ½ hour.

Grease a deep dutch oven pan or a rimmed cake pan.

Once the dough has risen, deflate it gently and knead for a minute.

Form a taut ball and place it on the greased baking pan. Cover the pan loosely with greased plastic wrap and then a towel and let it rise again for about an hour or until puffy.

During the last few minutes of the rising time, preheat the oven to 325 F.

Bake the bread for about 35 to 40 minutes or until golden brown in color and sounds hollow when tapped.

Cool the bread completely in a rack before slicing.