Armenian Bread Recipes
ARMENIAN CRACKER BREAD
From the Los Angeles Times, about 20 years ago. I put an hour down as prep time, but really that's not taking into account setting/rising etc. Just giving ya a heads up, but you'll see as you read the recipe, that yes, it takes longer. Support Our Grain Farmers!
Provided by Iowahorse
Categories Breads
Time 1h5m
Yield 8 Pieces
Number Of Ingredients 6
Steps:
- Sprinkle yeast into warm water in large bowl and stir until dissolved.
- Add salt.
- Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough.
- Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes.
- Shape into ball.
- Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1-1/2 hours.
- Punch down and let rise again until doubled, about 30 minutes. Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter.
- Place, one at a time, on baking sheet and sprinkle with sesame seeds.
- Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered.
- Run palest side under hot broiler until lightly browned. Cool and.
- store in dry place.
Nutrition Facts : Calories 230.2, Fat 1.4, SaturatedFat 0.2, Sodium 295.5, Carbohydrate 47.3, Fiber 5.2, Sugar 0.2, Protein 9
ARMENIAN BREAD
Make and share this Armenian Bread recipe from Food.com.
Provided by Alia55
Categories Yeast Breads
Time 2h35m
Yield 3 loafs
Number Of Ingredients 14
Steps:
- Scald the milk and stir in the butter and lard.
- Allow to cool to about 100°F, then crumble in the yeast and add the sugar and a few spoonfuls of warm water and leave in a warm place till frothy.
- Mix together the flour, sesame seeds, sunflower kernels and salt.
- Stir the yeast and milk mixture into the flour together with 2¾ cups of lukewarm water.
- Beat well and knead till smooth and silky.
- Leave to rise for about 45 minutes.
- Knead again and form into 3 large flat loaves.
- Lay the loaves on greased baking sheets and leave to rise again for 30 minutes.
- Mix together the eggs, cheese, cumin, walnuts, and pepper and spread this thick paste over the loaves.
- Bake at 425° for 15 minutes, then reduce heat to 350° and bake for 30 minutes more or till the loaves are firm and golden and sound hollow when tapped.
- Cool on wire rack.
Nutrition Facts : Calories 2353.5, Fat 50.2, SaturatedFat 21.9, Cholesterol 224.4, Sodium 1660.4, Carbohydrate 396.8, Fiber 16.2, Sugar 3.5, Protein 70.9
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