Best 2 Armenian Bread Rounds Bread Machine Recipes

In the realm of culinary traditions, Armenian bread holds a special place, showcasing a symphony of flavors and textures that have captivated taste buds for generations. Embark on a delightful journey as we uncover the secrets of Armenian bread rounds, a delectable treat that can be easily crafted using a bread machine. This comprehensive guide features three enticing recipes, each offering a unique twist on this classic bread. From the simplicity of the Traditional Armenian Bread Round recipe, perfect for everyday enjoyment, to the tantalizing flavors of the Cheese and Herb Armenian Bread Round, bursting with savory goodness, to the delightful sweetness of the Armenian Sweet Bread Round, a perfect accompaniment to your morning coffee or afternoon tea. With step-by-step instructions and helpful tips, this article will equip you with the knowledge and skills to bake these delectable bread rounds in the comfort of your own home, filling your kitchen with the irresistible aroma of freshly baked bread.

Here are our top 2 tried and tested recipes!

ARMENIAN TAHINI BREAD

Armenian Tahini Bread image

This sweet yeast bread is flaky yet chewy, with aromas of sesame and cinnamon.

Provided by Mikekey * @Mikekey

Categories Sweet Breads

Number Of Ingredients 10

Ingredients

1 package(s) active dry yeast
1 tablespoon(s) sugar
1/2 cup(s) warm water
5 cup(s) flour
2 teaspoon(s) ground cinnamon
2 teaspoon(s) salt
3 tablespoon(s) olive oil
1 cup(s) water
3 cup(s) tahini, well stirred (divided)
3 cup(s) sugar, divided

Steps:

Stir together yeast, 1 tsp. of the sugar, and 1/2 cup warm water in a small bowl; set aside to let rest until frothy, 8-10 minutes.
Stir together flour, cinnamon, and salt in a large bowl, then add yeast mixture, 2 tbsp. of the oil, and 1 cup water; stir into a rough dough. Turn dough out onto a lightly floured surface; knead until smooth and elastic, 8-10 minutes.
Place dough into a large bowl greased with remaining 1 tbsp. oil. Cover with plastic wrap; let sit in a warm spot until doubled in size, about 2 hours.
Preheat oven to 350F
Divide dough into 2 balls, cover with a towel, and let rest for 10 minutes.
Working on a lightly floured surface with 1 ball at a time, roll dough out into a 25" circle (keep remaining dough covered).
Gently spread half the tahini evenly over the dough and sprinkle with 1 1⁄2 cups of the sugar.
Roll the circle up end to end to make a rope. Gently roll and stretch the rope to double the length, then cut into 6-8 equal pieces. Tightly coil each rope so that it resembles a cinnamon roll, then flatten each with your hand into a dough round on a lightly floured surface. Roll out each round into a 7" circle, then transfer the circles to parchment paper-lined baking sheets, keeping them spaced apart.
Let rest while you repeat the process with the remaining dough.
Mist each round of dough generously with water and bake until golden, about 20 minutes. Let cool on baking sheets.

CHOEREG (ARMENIAN EASTER BREAD)

Choereg (Armenian Easter Bread) image

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

Ingredients

1 cup whole milk
1 cup unsalted butter
1 cup margarine
1 cup white sugar
½ cup lukewarm water
2 teaspoons white sugar
2 (.25 ounce) envelopes active dry yeast
5 eggs
6 cups all-purpose flour, or as needed
1 ½ teaspoons baking powder
1 ½ tablespoons ground mahleb
1 ½ teaspoons salt
1 egg, beaten
1 tablespoon sesame seeds

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:

Ensure all ingredients are at room temperature for optimal yeast activation and even rising.
Use high-quality, active dry yeast for the best results.
If using fresh yeast, triple the amount (1 tablespoon) and dissolve it in warm water with a teaspoon of sugar before adding it to the bread machine.
For a crispier crust, brush the bread with an egg wash (one egg beaten with a tablespoon of water) before baking.
If you don't have a bread machine, you can still make this recipe by following the instructions for "Traditional Method" provided in the article.

Conclusion:

This Armenian bread rounds recipe is easy to follow and results in delicious, soft, and fluffy bread. You can serve it as a side with your favorite Armenian dishes, or use it to make sandwiches or toast. If you're looking for a delicious and authentic Armenian bread recipe, this is a great one to try.