Armenian Easter Bread

niedziela, 16 lutego 2014

Armenian Easter Bread

Time: 24 mins

Ingredients

  • 6 cups flour
  • 1 cup butter, melted
  • 1 cup milk, warmed
  • 1/2 cup sugar
  • 3 eggs
  • 1 1/2 teaspoons salt
  • 2 1/4 teaspoons yeast
  • 1/2 teaspoon mahleb, ground seeds (to taste)
  • 1 teaspoon nigella seeds
  • 1 egg yolk
  • sesame seeds or poppy seeds (optional) or coarsely chopped blanched almond, for topping (optional)

Directions

  • 1 Dissolve yeast in warm milk in Kitchen Aide.
  • 2 Add sugar and melted butter.
  • 3 Beat eggs and add, along with salt, ground mahleb and nigella.
  • 4 Add flour gradually, one cup at a time until dough comes away from sides of bowl.
  • 5 Knead 10 minutes until shiny and no longer sticky.
  • 6 Place dough in oiled bowl, turn to coat outside with oil and cover. Put in a warm place to rise until doubled.
  • 7 Divide into two or three balls.
  • 8 Divide each ball into three and roll out with your hands to three long ropes.
  • 9 Pinch all three ends together and braid loosely. Pinch ends and tuck under.
  • 10 Cover and allow to rise again until doubled.
  • 11 Brush with beaten egg and sprinkle with sesame seeds or chopped blanced almonds.
  • 12 Bake for 20 minutes in preheated 400 degree oven.

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