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Armenian Easter Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 20 Mar 2016 11:54:19 -0700
v116.n008.3
* Exported from MasterCook *

                  Bread, Choereg (Armenian Easter Bread)

Recipe By     :Ani
Serving Size  : 50    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                  Ethnic                          Holidays

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1                cup  whole milk
    1                cup  unsalted butter
    1                cup  margarine
    1                cup  white sugar
       1/2           cup  luke warm water
    2          teaspoons  white sugar
    2          envelopes  active dry yeast -- (.25 oz ea)
    5                     eggs
    6               cups  all-purpose flour -- or as needed
    1 1/2      teaspoons  baking powder
    1 1/2    tablespoons  ground mahleb
    1 1/2      teaspoons  salt
    1                     egg -- beaten
    1         tablespoon  sesame seeds

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.

Original recipe makes 5 loaves

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" 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" 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 350F (175C). 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.

Hint
You may preheat the oven to 200F (95 C) while mixing, and then turn 
it off and let it cool down to about 100F. Place your dough in there 
to proof with the oven light on, and it will rise much faster.

Source:
    "allreccipes.com"
S(Internet address):
    "http://allrecipes.com/Recipe/Choereg-Armenian-Easter-Bread";
Yield:
    "5 loaves"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 150 Calories; 8g Fat (49.9% 
calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 
36mg Cholesterol; 133mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.