Best 2 Armenian Bread Recipes
Embark on a culinary journey to Armenia with our comprehensive guide to traditional Armenian bread. Discover the secrets of creating Matnakash, a savory flatbread distinguished by its unique pocket-shaped design, perfect for stuffing with your favorite fillings. Delight in the simplicity of Lavash, a thin, crispy bread that serves as an ideal accompaniment to various dishes. Indulge in the hearty goodness of Bazma, a delectable braided bread often served during special occasions. And don't miss out on the sweet treat known as Chorek, a delectable pastry filled with nuts and dried fruits, offering a harmonious blend of flavors and textures.
Let's cook with our recipes!
ARMENIAN BREAD ROUNDS - BREAD MACHINE
Delicious flat bread, similar to foccacia. For a 1-1/2 pound capacity bread machine. Posted for Zaar World Tour II.
Provided by Charmie777
Categories Yeast Breads
Time 2h
Yield 2 loaves
Number Of Ingredients 9
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.
Nutrition Facts : Calories 986.3, Fat 32.2, SaturatedFat 5.6, Cholesterol 8.5, Sodium 5276.1, Carbohydrate 152.9, Fiber 15.3, Sugar 9.3, Protein 27.4
CHOEREG (ARMENIAN EASTER BREAD)
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.
Provided by Ani
Categories Bread Yeast Bread Recipes
Time 6h25m
Yield 30
Number Of Ingredients 14
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.
Nutrition Facts : Calories 248 calories, Carbohydrate 26.8 g, Cholesterol 54.3 mg, Fat 13.8 g, Fiber 0.8 g, Protein 4.5 g, SaturatedFat 5.5 g, Sodium 229.6 mg, Sugar 7.5 g
Tips:
- Proof the yeast: Before using the yeast, proof it in warm water with a pinch of sugar. This will activate the yeast and ensure that it is alive and active.
- Knead the dough well: Kneading the dough helps to develop the gluten, which gives the bread its structure and elasticity. Knead the dough for at least 5-7 minutes, or until it is smooth and elastic.
- Let the dough rise in a warm place: The dough needs to rise in a warm place in order to double in size. This can take anywhere from 1 to 2 hours, depending on the temperature of the room.
- Shape the dough: Once the dough has risen, you can shape it into loaves or rolls. Be careful not to overwork the dough, as this can make it tough.
- Bake the bread in a hot oven: The bread should be baked in a hot oven (400 degrees Fahrenheit) for 20-30 minutes, or until it is golden brown.
Conclusion:
Armenian bread is a delicious and versatile bread that can be enjoyed in many different ways. It is perfect for sandwiches, toast, or just eating on its own. With its simple ingredients and easy-to-follow instructions, this recipe is a great starting point for anyone who wants to try making their own bread at home. So what are you waiting for? Give it a try today!
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