* Exported from MasterCook *
Bread, Armenian Easter Braided Choereg
Recipe By : Jenni Field
Serving Size : 20 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Low Fat
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
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PROOFING:
1/4 cup tepid water
1/2 teaspoon sugar
2 teaspoons dried yeast -- up to 1 Tablespoon. See notes
FOR THE DOUGH:
The yeast mixture
19 1/2 oz all-purpose flour -- (about 4 1/2C)
6 oz unsalted butter -- (1 1/2 sticks)
4 oz whole milk -- (1/2C)
3 large eggs -- lightly beaten
2/3 cup granulated sugar -- scant, (use 1/3-1/2C for
a less sweet bread)
1 Tablespoon freshly ground mahleb -- Note
2 teaspoons ground fennel -- or anise
2 teaspoons kosher salt
1 egg white
1 teaspoon water
1 Tablespoon sesame seeds -- more or less
Get to know Armenian Easter Bread, or Choereg, a beautiful and
delicious braided bread traditionally perfumed with mahleb and anise.
Intrigued?
Mahleb is a powdered spice made from the seeds of the St. Lucie
cherry tree, a type of cherry native to Iran.
Mahleb lends a subtle perfume and fruitiness to breads and pastry.
The flavor is described as a mix of almond and cherry, although I
find it also has floral notes that make it more complex.
The combination of the mahleb and fennel is lovely. The
cherry/almond/floral notes of the mahleb and the bright, sweet,
licorice notes of the fennel blend beautifully. The resulting dough
and eventual bread looks a bit plain but is aromatic and flavorful.
It will leave you a)wondering why it tastes so good, and b)wanting more.
This bread is very sweet and contains a fair amount of butter.
Because of its richness, it takes a long time to rise. As in a 4-hour
initial rise. And that was in the cozy microwave with a steaming mug
of water for company.
If you would like to shorten up the rising time, you can add a bit
more yeast. I used 2 teaspoons, but you can use a tablespoon to nudge
things along. Also consider cutting back on the sugar just a bit-from
the 1/2 + cup called for to maybe 1/3 cup.
Just know it will be a soft dough and try to resist the urge to add a
bunch of extra flour. Expect a more cakey and less bready end result.
Think brioche rather than baguette.
prep: 20 MINUTES
cook: 25 MINUTES
additional: 5 HOURS
total: 5:45
yield: 3 LOAVES
Combine the water, sugar and yeast and stir to combine.
Let sit for 10 to 15 minutes until nice and bubbly.
Warm the butter and milk together until the butter is melted. Let cool to warm.
Pour the proofed yeast in the bowl of your stand mixer followed by
the flour, the milk mixture, the eggs, spices and salt.
Fit your mixer with the paddle attachment and bring the dough
together on low speed. Increase speed to medium and knead for about
10 minutes. The dough will be soft and will clear the sides of the
bowl to only about halfway down. That's okay.
When the dough is ready, it will be shiny, smooth, soft, and stretchy.
Spray the top with pan spray, cover with a lint-free towel, and let
rise in a cozy place until doubled. This could take anywhere from 2
to 4 hours, depending on whether you use more or less sugar and/or
more or less yeast. See Notes.
Once the dough has doubled, scrape it out onto a clean, smooth work
surface, and gently press out the gases.
Weigh your dough and divide by 9. If you don't have a scale, I
implore you to get one. If you don't want to be so exact, divide the
dough into thirds and then divide each third into three pieces.
Press each of three pieces of dough into a rectangle and then roll up
into a tight sausage. Roll out each into a rope about 12" long. Pinch
the three ropes together at one end and braid fairly tightly. Pinch
the dough together when you reach the other end. Tuck each end under
the braid for a nice, polished presentation.
Form two more braids in the same way.
Place on a parchment-lined baking tray about 2-3" apart. Cover with
plastic wrap and let rise i a cozy place until puffy, about 45 minutes.
While the dough is rising, set a rack in the center of your oven. If
you have one, place a baking stone on the rack. Otherwise, don't
worry about it.
Heat the oven to 350F.
Whisk together the egg white and water.
Gently brush a thin layer evenly onto each braid. Sprinkle sesame
seeds on each braid.
Bake for 20 to 30 minutes until lightly golden brown. The internal
temperature of the bread should be 200F.
Remove to a rack to cool completely. Rewarm to serve or serve at room
temperature. Butter and jam would not be unwelcome.
NOTE: You can speed the rise by using an extra 1 teaspoon of yeast
and by decreasing the sugar by up to half.
Note I blitzed mine in the blender. You can also use a spice grinder
or mortar and pestle
Cal 157, Fat 2g, Carb 31g, Sod 229mg, Fiber 1g, Pro 5g
S(Internet address):
https://pastrychefonline.com/armenian-easter-bread/
Yield:
"3 loaves"
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Per Serving (excluding unknown items): 208 Calories; 8g Fat (36.3%
calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber;
51mg Cholesterol; 206mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 0414