Armenian Bread Rounds Bread Machine Recipes

LAVASH BREAD (YEASTLESS ARMENIAN FLATBREAD)

Steps:

• Whisk flour and salt together and add to a standing mixer.
• Using a dough hook, slowly drizzle warm water over the flour mixture while the machine is running.
• Mix until the dough comes together, scraping the sides of the bowl when necessary. If needed, add a few additional tablespoons of warm water to wet the dry flour on the bottom of the bowl.
• Once the dough comes together, cover it with saran wrap and place in a warm location for an hour.
• After one hour, stretch the dough from the outside edges towards the center. Do this all the way around the dough ball then flip the dough over and form into a smooth ball.
• Cover the bowl back up and allow the dough to rest for 30 minutes. Repeat this process one additional time.

CHOEREG (ARMENIAN EASTER BREAD)

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.

SOFTEST SOFT BREAD WITH AIR POCKETS USING BREAD MACHINE

Steps:

• Pour warm water into the pan of bread machine and stir honey into warm water until dissolved. Add yeast to the mixture and let stand until yeast begins to foam, about 10 minutes. Add flour, olive oil, and salt to the bread pan in the order recommended by the manufacturer.
• Select soft setting if machine has that option; otherwise select regular setting and start the machine. Let finished bread cool before slicing.

WHITE BREAD FOR BREAD MACHINE

Steps:

• Note: This is for a Large (1½ lb) loaf. Adjust # of servings to 4 for medium loaf, 3 for small loaf. Put ingredients in your machine in the order suggested by the manufacture and engage warp engines on regular bread cycle. This makes a very nice (rich) white bread.

EASTER BREAD IN A BREAD MACHINE

Steps:

• Crack two eggs and add them to the bread machine basket. Separate the third egg and place the egg white in the bread machine basket. Place the egg yolk in a small bowl.
• Add two tablespoons of whole milk to the bowl with the egg yolk. Stir until combined, cover the bowl and put it the refrigerator. That is going to be your egg wash.
• Add 1 cup slightly warm milk (around 110F), ¾ cup sugar, and the vanilla extract in the mixing container of the bread machine with the eggs.Then add 3 cups of flour, 1 teaspoon salt and the dry yeast.
• Close the lid and chose the dough program on your bread maker. Then press start.
• Once all the ingredients are well combined and the dough starts to come together gradually add the rest of the flour (1 cup). The dough should be in a firm ball and it shouldn't be sticky. If it is sticky add a little more flour.
• While the dough is kneading add the melted butter one tablespoon at the time. Wait until each tablespoon of butter is incorporated into the dough before you add the next one.
• When all the butter is absorbed add the lemon zest and close the lid. My program kneads for 30 minutes and proofs the dough for one hour. Run the dough program until the very end.
• Then start the dough program one more time. The Easter bread needs a lot of kneading and rising in order to create the perfect texture.
• Once the dough program ends for the second time remove the dough on a slightly flowered surface and divide it to two equal parts.
• Grease two loaf pans. You can line them with parchment paper too.
• You can place the dough as is into the two loaf pans or improvise with their shape. I like to form a braid or to make a roll filled with jam and dried fruit.
• Once you formed the breads and placed them into the loaf pans remove the egg wash from the refrigerator and brush it on the tops of the breads.
• Sprinkle with sugar, dried fruit and nuts if you like.
• Place the loaf pans in a slightly warm oven (around 110 F). Proof the loafs for 30-40 minutes or until doubled in size.
• Once the Easter breads are proofed start to preheating the oven to 355 F while keeping the loafs inside.
• Bake for 30-35 minutes. Cool down on a cooling rack.

ARMENIAN BREAD ROUNDS - BREAD MACHINE

Steps:

• In small saucepan, scaled milk by heating it just to boiling point, and set aside to cool.
• Add ingredients (except for garlic and olive oil) in order required by your bread machine.
• Program machine for dough.
• At end of rising cycle, turn the bread out onto a lightly floured surface. Cover and let rest for 10 minutes.
• In a small bowl, combine 1/4 cup olive oil with the crushed garlic. Set aside.
• Divide dough into 2 pieces, and with a floured rolling pin, roll each into a 1-inch-thick round.
• Lightly oil a large baking sheet and arrange the rounds on the sheet.
• Brush liberally with some of the garlic oil.
• Bake the rounds in the lower third of preheated 375º oven for 15 minutes, or until golden.
• Serve warm.