Dating back to the 1800s from old times of Istanbul, this classic Armenian Bread is not only served for Easter, but has become a local favorite to serve yearly.
Heat the water and milk mixture in the microwave for 1 minute and 30 seconds. The water should be lukewarm and should not burn when touched.Add the yeast to the liquid mixture. Stir the yeast and milk to combined.Filter or sift the flour in a stand mixer. Add the yeast and milk mixture to the flour.
Next, add all the other ingredient and knead the dough for 10-12 minutes. We used our Kitchen Aid stand mixer to mix at the dough on the number 2 speed.Transfer the dough to a cleaned bowl and cover it with a clean paper towel.Then, cut the dough into three even parts. Roll the dough to make it longer, like grissini, and start to "braid" the dough.Brush the dough with egg yolk and top it with the shaved almond.Transfer the bread onto a baking dish lined with parchment paper, and bake the bread for 25 minutes at 320 degree. The bread should be a beautiful brown color.
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Notes
Choereg or Armenian bread is best if eaten when freshly baked or within 24 hours of baking. However, to keep it longer, be sure to transfer any leftover in a Ziploc bag. This will help keep the bread soft.You may also reheat the bread for 10 seconds to soften it up as well.**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).Calories are estimated per serving.
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