* 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.