Armenian Easter Bread Recipes

CHOEREG - ARMENIAN EASTER BREAD

Steps:

• Add the warm water and 2 teaspoons of sugar to a small bowl and stir until the sugar has dissolved. Scatter the yeast over the water and leave for about 10 minutes, until the yeast is frothy.
• Add the butter, margarine, and milk to a pan over a medium heat and heat until melted. Do not let it boil.
• Add 1 cup of sugar and stir in until dissolved. Remove from the heat and leave to cool.
• Crack 3 of the eggs into a large bowl, and lightly whisk. Add the cooled milk mixture a little at a time, beating constantly.
• Pour in the yeast mixture and stir until just combined.
• Sift together the flour, baking powder, mahleb, and salt
• Make a dip in the center of the flour and pour in the egg mixture. Incorporate the flour a little at a time, stirring until all the flour is incorporated and you have a sticky dough.
• Dust a work surface with flour. Knead the dough, incorporating the flour until you have a less sticky dough, then continue to knead for a further 10 minutes.
• Lightly oil a bowl. Place the dough inside, cover, and leave in a warm place until doubled in size, about 2 hours.
• When the dough has risen, knock it a few times to punch the air out, then cover and leave to rise until doubled in size again, about 1 hour.
• Divide the dough into 4 equal balls, then divide each of those balls again into 3. Roll each portion into a rope about 12 inches long.
• Take 3 strands at a time and braid them together, pinching the ends and tucking them under to seal, so that you have 4 braids.
• Lay the loaves onto lined baking trays, with about 4 inches between each braid. Leave to rise once more until your finger leaves an indentation when you lightly press the dough.
• Preheat the oven to 350°F.
• Brush the braids with the beaten egg, before sprinkling the sesame seeds over the top.
• Bake for 25 minutes, until golden brown.

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.

ARMENIAN EASTER BREAD

Steps:

• Dissolve yeast in warm milk in Kitchen Aide.
• Add sugar and melted butter.
• Beat eggs and add, along with salt, ground mahleb and nigella.
• Add flour gradually, one cup at a time until dough comes away from sides of bowl.
• Knead 10 minutes until shiny and no longer sticky.
• Place dough in oiled bowl, turn to coat outside with oil and cover. Put in a warm place to rise until doubled.
• Divide into two or three balls.
• Divide each ball into three and roll out with your hands to three long ropes.
• Pinch all three ends together and braid loosely. Pinch ends and tuck under.
• Cover and allow to rise again until doubled.
• Brush with beaten egg and sprinkle with sesame seeds or chopped blanced almonds.
• Bake for 20 minutes in preheated 375 degree oven.

LAVASH

Steps:

• Place the flour in a large mixing bowl. Sift the salt, baking powder,and sugar into the flour. Stir well.
• Add the melted butter and MOST of the water.
• Mix well until a dough forms. If the dough seems too dry, add some of the remaining water and continue to mix.
• Knead the dough on a lightly floured surface until smooth.
• Divide the dough into 6 balls.
• Roll one ball of dough at a time into a rectangle shape that will fit on a 16"x12" baking sheet.
• Fold the rectangle-shaped dough into thirds, then in thirds again, creating a little bundle.
• Re-roll each bundle into a large rectangle again. (This process helps to create flaky layers.) Place rolled dough on an ungreased 16"x12" baking sheet.
• Preheat the oven to 425°F.
• Brush the surface of the dough with egg wash.
• Bake on the lower oven rack for about 15 minutes, or until bottom starts to brown.
• Move the tray to the upper oven rack for about another 5 to 10, or until the top becomes a golden brown.
• Remove from oven. Cool completely. Carefully cut each 'loaf' into 12 or 16 pieces.
• Continue this process until all balls of dough have been shaped and baked. NOTE: Depending on how thick or thin the dough is rolled out, will determine whether the lavash will be chewy or -crispy. Either way, it's great!
• Store in an airtight container.
• Serve lavash with cheese, fruit, and your favorite coffee or tea!

UKRAINIAN EASTER BREAD

Steps:

• In a medium bowl, combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and warm water. Mix until smooth. Set bowl aside until mixture is bubbly, 10 minutes.
• Add 4 cups flour and milk to yeast mixture. With a wooden spoon, mix until well combined. Cover with plastic wrap, and let rise at room temperature until doubled in size, about 30 minutes.
• In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat 3 whole eggs, 8 egg yolks, and sugar until light and pale yellow, about 5 minutes. Add the yeast mixture. Add salt, vanilla extract, lemon and orange zests, rum or brandy, melted butter, and vegetable oil. Whisk on medium speed until combined.
• Remove whisk attachment from machine, and fit with the dough-hook attachment. With mixer on medium-low speed, gradually add enough of the remaining 8 cups flour until dough comes away from side of bowl. Transfer dough to a clean work surface. Knead dough, adding any remaining flour if necessary, until smooth and elastic, 5 to 10 minutes. Transfer dough to a large bowl, and cover with a cloth or plastic wrap. Place in a warm spot away from drafts, and let it rise until doubled in size, 1 to 2 hours.
• Place rack in lower two-thirds of oven, and heat to 350 degrees. Butter two 9-inch ovenproof saucepans. Cut a piece of wax paper about 2 inches longer than the circumference of the saucepan. Fold this in half crosswise to make a double thickness. Place inside the saucepan, patting it to adhere to the butter. The collar should extend 3 to 4 inches above the rim of the saucepan. Seal the 2-inch flap with more butter.
• When dough has doubled in bulk, punch down, and set aside one-third of dough in a medium bowl covered with plastic wrap for decorations. Divide remaining two-thirds dough evenly between saucepans. Place bowl and saucepans of dough in a warm place to rise for about 30 minutes.
• On a clean work surface, shape reserved dough into desired motifs: suns, crosses, rosettes, birds, braids, scrolls, etc. Keep any dough that is not being used covered with plastic to prevent it from drying out. Brush surface of risen dough in saucepans with 3 lightly beaten egg whites. Attach decorative dough ornaments, using a toothpick if necessary to secure to loaves. Place in a warm place to rise until it reaches almost the top of pans, 20 to 30 minutes.
• In a small bowl, whisk together remaining 3 egg yolks with 1 tablespoon water. Brush egg wash on surface of loaves. Bake for 10 minutes; lower the oven temperature to 325 degrees, and bake for an additional 50 minutes. Cool paska in pans for 30 minutes. When bread has cooled but is still warm, gently remove from pans, and transfer to a rack to cool.

ARMENIAN BREAD

Steps:

• Scald the milk and stir in the butter and lard.
• Allow to cool to about 100°F, then crumble in the yeast and add the sugar and a few spoonfuls of warm water and leave in a warm place till frothy.
• Mix together the flour, sesame seeds, sunflower kernels and salt.
• Stir the yeast and milk mixture into the flour together with 2¾ cups of lukewarm water.
• Beat well and knead till smooth and silky.
• Leave to rise for about 45 minutes.
• Knead again and form into 3 large flat loaves.
• Lay the loaves on greased baking sheets and leave to rise again for 30 minutes.
• Mix together the eggs, cheese, cumin, walnuts, and pepper and spread this thick paste over the loaves.
• Bake at 425° for 15 minutes, then reduce heat to 350° and bake for 30 minutes more or till the loaves are firm and golden and sound hollow when tapped.
• Cool on wire rack.