Armenian Bread Rounds Bread Machine Food

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.

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.

CHOEREG (BREAD MACHINE)

Steps:

• 1. Put ingredients in bread machine as per directed by manufacturer. Use the dough setting on your machine. Divede the dough into 24 pieces to shape into a braid. Let rise for 30 - 60 minutes once braided to rise and increase in size. Line pans with parchment paper and coat with egg wash and sprinkle on sesame seeds. Bake for approximately 15 - 20 until golden brown. Enjoy!

BREAD ROUNDS IN THE SLOW COOKER

Steps:

• Measure & mix all of the dry ingredients.
• If you do not have whole whear bread flour, substitute 4 teaspoons (12 g) vital wheat gluten for an equal amount of whole wheat flour.
• Divide into 2 containers.
• Add 1 container, less 1 tablespoon, of the dry mixture to 1/3 cup water. Stir until moistened.
• (You must reserve the tablespoon of the flour mixture. The wet dough self kneads overnight. If the dough is too dry it will not self knead. Reserving the tablespoon maximizes the amount of flour that is "kneaded".).
• Let sit, covered, 8-30 hours. (I usually start a batch when I take the last one out of the crock pots, about 20 hours.).
• Stir down, adding the reserved flour mixture.
• Spoon into 2 greased ramekins. (Anchor Hocking makes a 2 cup one that fits nicely into my slow cooker.).
• Place on a rack in the COLD slow cooker. (I use a canning ring, but anything that lifts it off the bottom of the slow cooker will work.).
• Let rest 1 - 3 hours. (I generally do 1.5).
• Turn slow cooker on HIGH & bake for 75 minutes.
• Cool. Slice. Enjoy.
• This can also be "baked" in an egg cooker. 1 sandwich round in the time it takes to steam 7 eggs.

ARMENIAN CRACKER BREAD

Steps:

• Sprinkle yeast into warm water in large bowl and stir until dissolved.
• Add salt.
• Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough.
• Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes.
• Shape into ball.
• Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1-1/2 hours.
• Punch down and let rise again until doubled, about 30 minutes. Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter.
• Place, one at a time, on baking sheet and sprinkle with sesame seeds.
• Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered.
• Run palest side under hot broiler until lightly browned. Cool and.
• store in dry place.