CHOEREG (ARMENIAN EASTER BREAD)
Ok...so my mother would just kill me if she knew I made our family recipe for Choereg public. But my policy is 'why keep a good thing to myself'. Choereg is a traditional, slightly sweet bread, especially made for Easter. It is delicious for breakfast with a nice cup of coffee. It takes some level of skill, but anyone used to handling yeast should not have a problem. You can find Mahleb at Middle Eastern grocery stores, especially around Easter. It will be with the spices. Please do not omit it, as this is what gives it its distinctive flavour and aroma.
Provided by Ani
Categories Bread Yeast Bread Recipes
Time 6h25m
Yield 30
Number Of Ingredients 14
Steps:
- In a saucepan over medium heat, combine the milk, butter and margarine. Heat until butter and margarine are melted, but do not let it boil. Stir in 1 cup of sugar until dissolved, then set aside to cool to lukewarm.
- Meanwhile, in a small bowl, dissolve 2 teaspoons of sugar in warm water. Sprinkle the yeast over the surface, and let stand until frothy, about 10 minutes.
- Crack the eggs into a large bowl, and stir a little to break up the yolks. Slowly pour in the heated milk mixture while whisking constantly, so as to temper the eggs and not cook them. Add the yeast mixture, and stir just until blended.
- In a large bowl, combine the flour, baking powder, mahleb, and salt. Make a well in the center, and pour in the wet mixture. Stir until it forms a sticky dough. Pour onto a floured surface, and knead in additional flour as needed to make a more substantial dough. Knead for about 10 minutes. Place in an oiled bowl, and set in a warm place to rise for about 2 hours, or until doubled in size.
- When the dough has doubled, punch down again, and let rise until doubled. It will only take about half as long this time.
- Separate the dough into 5 even portions, then separate each of those into thirds. Roll each of those into ropes about 12 inches long. Braid sets of three ropes together, pinching the ends to seal, and tucking them under for a better presentation. Place the loaves onto baking sheets lined with parchment paper. Loaves should be spaced 4 inches apart. Set in a warm place to rise until your finger leaves an impression behind when you poke the loaf gently.
- Preheat the oven to 350 degrees F (175 degrees C). Brush the loaves with beaten egg, and sprinkle with sesame seeds.
- Bake for 25 minutes in the preheated oven, or until nicely golden brown all over.
Nutrition Facts : Calories 248 calories, Carbohydrate 26.8 g, Cholesterol 54.3 mg, Fat 13.8 g, Fiber 0.8 g, Protein 4.5 g, SaturatedFat 5.5 g, Sodium 229.6 mg, Sugar 7.5 g
CHOEREG (BREAD MACHINE)
Choereg (Bread Machine) Choereg is an Armenian sweet bread. You can find mahleb and caraway seeds at your local Middle Eastern grocery store.
Provided by ohcarolita
Categories Breads
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 1. Put ingredients in bread machine as per directed by manufacturer. Use the dough setting on your machine. Divede the dough into 24 pieces to shape into a braid. Let rise for 30 - 60 minutes once braided to rise and increase in size. Line pans with parchment paper and coat with egg wash and sprinkle on sesame seeds. Bake for approximately 15 - 20 until golden brown. Enjoy!
LAVASH ARMENIAN THIN BREAD
Make and share this Lavash Armenian Thin Bread recipe from Food.com.
Provided by Strawberry Girl
Categories Breads
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Place the tepid water in your electric mixing bowl and add the olive oil, sugar, and yeast. Using the batter blade let the electric mixer blend these very well.
- It will take about 5 minutes on low speed.
- Stir in the salt. Gradually add 2 cups of the flour and beat on low speed until a thick and smooth batter forms.
- Change the blade to a bread dough hook and knead in the additional 2 cups of flour.
- If you do not have a heavy mixer such as a KitchenAid, incorporate the flour with a wooden spoon and finish the kneading by hand.
- Kneading should take about 10 minutes in the machine, 20 minutes by hand.
- Place the dough on a plastic countertop and cover with a large stainless-steel bowl.
- Allow the dough to rise until double in bulk, about 1 1/2 hours.
- Punch the dough down and divide into 8 pieces.
- Let stand, covered, 15 minutes.
- Roll out each piece of dough into a 12-inch-diameter circle. Working with 2 pieces of dough at a time, arrange breads on ungreased baking sheets.
- Brush with milk and sprinkle sesame seeds over tops.
- Pierce with a fork many times, all over.
- Bake on the lowest racks in the oven, at 375F, for 8-10 minutes, or until light brown.
- Rotate the pans in the oven from top to bottom, to insure even browning.
- Serve dry or wet. (To wet, hold the cracker under running water until lightly moistened all over, and then wrap in a moist towel for 10-15 minutes.) If the cracker is too dry to roll, it will crack.
- Sprinkle with a little more water and let stand a few minutes.
- If it is too wet, cover with a dry towel and let it stand.
Nutrition Facts : Calories 1272.6, Fat 32, SaturatedFat 5.5, Cholesterol 8.5, Sodium 2367.7, Carbohydrate 214, Fiber 7.7, Sugar 19.5, Protein 29.3
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- Preheat oven to 400˚F. Line 2 baking sheets with parchment or lightly grease. In a small bowl, combine sugar with cinnamon, if using.
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