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September 20 2012 @ 02:16 pm
Cheoreg (Easter Bread)  
It isn't Easter but I sometimes start making this in the fall and it is a real hit for Thanksgiving and Christmas. And yes, I've posted this before but that was a HUGE batch where this is a smaller batch. So here goes....

This is a favorite holiday recipe in our family. We tend to make it every Easter (as it is often called Easter Bread) but we often make it at Christmas time because it is a delicious addition to a holiday meal or a delicious gift to give out to friends and family. They’ll want the recipe and when given will be highly impressed by your attempt at such a recipe.


Cheoreg (pronounced Ch-er-egg)

Cheoreg is an Armenian recipe. This specific recipe is my great-grandmothers recipe and I’m told my great-grandfather had at least one Cheoreg everyday. #1 It is a miracle he lived into his 90s and #2 my great-grandmother must have spent every waking moment baking but then in an Armenian family all the woman get together to cook so she had help.


What You’ll Need

4 cups flour

1/3 tsp baking powder

1 cups melted butter

2/3 cup milk or half and half (lukewarm)

1 cups sugar

3 eggs (beaten)

1 tsp. ground and dried orange rind

2 ¼ tsp. yeast (dissolve [mostly] in milk/half & half approx. 95 - 105 degrees)

Bake Your Day Away

1. Sift flour and baking powder together into a large bowl. Form a hole in the center. (we mixed with fork)

2. Dissolve yeast in milk and pour into center.

3. Add other ingredients.

4. Knead the dough for ½ hour (seriously it says that).

5. Cover and let rise (must be it a warm area) until doubles (1 ½ to 2 hours).

6. Cover cookie sheets with parchment. Make knots: Small Cheoreg make ping pong ball sized balls. Roll dough with hands on floured (conservatively floured) bread board to form a long bread stick, twist into a knot. (We usually just roll them between our hands until they are a long stick.)

7. Once knots are made brush with egg. You can sprinkle with sesame seeds if so desired. We normally do half with and half without.

8. Bake on 375 (we cook on 350 in our Gas Oven) for approximately 10-12 minutes until light golden brown. (time may very as we usually check them constantly rather than timing them – Armenian cooking at it’s finest)

9. Take out of oven and brush with melted butter.


This will make about 30 knots.
 
 
 
Angelserenitysangel on September 20th, 2012 09:55 pm (UTC)
Whoo yes will have to give this one a try :) Thanks for sharing again!

Although have to say, kneed for 1/2 is a lot! And the rising time compared to my bread recipe. But hey, I can give it a try...Just not sure if I can manage half an hour of kneading 0_0

Edited at 2012-09-20 09:56 pm (UTC)
Jill aka Jo: Hug: White Christmassireesanwar on September 21st, 2012 12:27 am (UTC)
The kneading is kind of awful, but we I think as long as everything is kneaded together really well you might not need that much kneading time.

The rising time is really what we had to do to get it to rise but if bread rises really easily at your house them it wouldn't be a problem. I'd say on a summer day it wouldn't take nearly that long. We had to put ours in front of our wood stove when we did them in March. It just needs to double in size.

Edited at 2012-09-21 12:29 am (UTC)
Angelserenitysangel on September 27th, 2012 11:03 pm (UTC)
Oh good, otherwise not sure I'd want to try it - kneading that long would kill my neck and back :/

Okay, will try and make sure I proof it for a good while and that it's double in size.
Jill aka Jo: Sherlock: Breathsireesanwar on September 28th, 2012 10:17 pm (UTC)
Yeah which is why I don't want to do it either.

Great.
lemonitsa: French-Thankslemonitsa on October 19th, 2012 04:39 pm (UTC)
We make something like this, too, for Easter, (Greek family) and I'll sometimes use it for Christmas and New Years.

Thanks for the recipe. I am going to try it.
Jill aka Jo: TVD: Vampire Damonsireesanwar on October 22nd, 2012 11:49 pm (UTC)
IT is so good isn't it. I hope you like this version.