Armenian Peda Bread Food

PEDA BREAD

Steps:

• In a large bowl, sprinkle yeast over warm water and let stand for about 5 minutes to soften. Stir in milk, sugar, salt, and 3 tablespoons of the oil. Then mix in flour in 1 of the following ways. With a heavy-duty mixer and dough hook. Add 3 cups of the flour; beat on medium speed for 5 minutes. Then add about 3 cups more flour; beat until dough is elastic and pulls cleanly from sides of bowl. With a regular mixer and by hand. Add 3 cups of the flour and beat on medium speed for 5 minutes. With a heavy spoon, work in 2 1/2 cups more flour. Spread about 1/2 cup more flour on a board; scrape dough out onto board. Knead until smooth and elastic, about 5 minutes, adding more flour as required to prevent sticking. Cover dough (mixed by either method) with plastic wrap and let rest for 20 minutes. Knead on a lightly floured board to release air, then pinch off 2 small portions of dough, each about 1/2-cup size. Divide remaining large portion of dough in half. Knead each of these 2 portions into a smooth ball. To make each loaf, place 1 large ball of dough on a greased 12- by 15-inch baking sheet and flatten into a round cake. Poke a hole in the center, then pull sides of hole in opposite directions to make a 4-inch-diameter hole. Flatten dough rim to make loaf 10 inches in diameter. Place 1 of the small balls of dough in center and flatten gently to fill hole. Brush lightly with oil. (At this point, you may cover loaves airtight with plastic wrap and refrigerate for 2 to 24 hours.) Cover shaped loaves lightly with plastic wrap and let stand at room temperature for 20 minutes. (Or uncover refrigerated loaves and let stand at room temperature for 10 minutes.) Brush each loaf with egg yolk mixture, then sprinkle each with 2 tablespoons of the sesame seeds. Bake in a 350° oven until crust is deep golden and a slender wooden skewer inserted in center of bread comes out clean, about 35 minutes. Let cool slightly on racks before cutting.

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.