This Armenian Easter Bread is The Perfect Festive Treat | Choreg
Another great addition to the Breads of Easter playlist. This Armenian choreg will make the Easter Bunny come to your house for sure! It may look like other festive breads because making a braided loaf for festivities is traditional in many cultures. But don’t let its simple looks deceive you.
What sets this choreg apart is its flavour. The main spice that distinguishes this bread from others is mahlab. It is made from ground cherry pits. The taste is hard to describe as it is so unique. It can taste kind of almondy and sweet. The only other time I used this spice was when I made a Greek Christmas bread called christopsomo.
Other ingredients which I added were nigella aka onion seeds which also have a very distinct flavour. Also, ground fennel seed to tie it all together. I feel that the fennel seed really brings the mahlab and nigella together and rounds off the flavour of this bread.
There are sweet and savoury versions of this bread. This one is kind of in between. Although it has a fair amount of sugar it is not overly sweet and the spices while being super aromatic and sweet smelling are also on the savoury side. To make this a true sweet loaf you could skip the nigella seeds and perhaps increase the sugar by ¼.
Choreg can be shaped into various shapes. Swirls, snails, knots. It is usually made into many smaller rolls instead of being one large loaf. You can experiment and see what you like best. Make one batch and shape it into many different shapes.
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Ingredients 125g butter 3/4 cup sugar 2 eggs 1 cup chopped dates 1 cup pecan nuts/optional 1+1/2 cup sifted Cake flour 3 teaspoons baking powder 1 teaspoon bicarbonate soda mixed with 1/2 cup boiling water
bake @ 160 degrees until toothpick comes out clean.
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3 Ingredient Italian NO KNEAD BREAD | The Easiest way to make Bread
No Knead Bread Recipe - Easy Bread Recipe 2 ways!
PRE-ORDER MY COOKBOOK ❤ :
Detailed No Knead Bread Recipe:
Easy No Knead Bread:
- 1¼ cups (300g) lukewarm water + more as needed. - 2½ tsp salt - 2 tsp (7g) any dried yeast - 3 cups (420g) all-purpose flour, plus more for dusting
If you are using the Zero Effort Method, only use 1 tsp of yeast.
If your dough seems dry, don't be afraid to add an extra 2-3 tbsp of water. Every flour absorbs liquids differently. We are looking for a sticky soft dough (check video for visuals).
00:00 Intro 00:47 First Method to make Bread 02:15 Second Method to make Bread 04:12 Prep the Dutch Oven and shape the Bread 05:00 Bake the Breads 07:00 Let's compare the two breads 07:35 Ways to use this bread
Loaf Hack #6 - Loafers Grilled Cheese
Butter two slices of white sourdough bread
Add slices of cheese and crispy bacon
Fry both sides until golden and melting
Recommended cheeses by Le Grand Fromage: Double Smoked Ontario Cheddar and Organic Alpindon from Creston, BC