Armenian Bread (Choreg)

This braided egg bread is a family favorite that I learned how to make from Rick’s Nana. She made this for every special occasion, every holiday and every extended family gathering. My husband likes it so much I have to keep an eye on him when it first comes out of the oven or he will eat a whole loaf. This bread has become a Christmas dinner tradition for our family.

 

Ingredients

6 eggs
9 cups flour
1 can (12 oz) evaporated milk
1 cup sugar
1 cup melted butter
1 package dry yeast (2-3 Tablespoons)
¼ cup warm water
¼ cup sesame seeds
1 egg yolk
Melt butter and let it cool. Add dry yeast and 1 tablespoon of the sugar to ¼ cup warm water (100-110˚). Let sit for 10-15 minutes until yeast is bubby. Beat eggs in a large bowl. Add 6 cups of flour, the rest of the sugar, evaporated milk, and the yeast mixture. Add the melted butter and stir together with your hand. (You can do this in a kitchen-aid or big mixer but it must have a large bowl because it makes a large amount of dough.) Dough will be soft and sticky. Add the remaining 2-3 cups of flour 1 cup at a time, kneading dough between each addition on flour. Knead for 10 minutes by hand until dough is firm and does not stick to your hand or to the sides of the mixer bowl. Shape into a large round ball and place in the bowl and cover with a cloth and place in a warm place to rise until double the size (2-3 hours). When double in size punch down and divide into six equal pieces. Take each piece and divide into three equal pieces and roll each into a long thick rope. Secure the three ropes at one end and braid, securing the other end by pressing together the three ropes. Let the six loaves rise on baking sheets in a warm place until double, about 1 hour. Brush the tops of each loaf with egg yolk and sprinkle with sesame seeds.

Bake in a 325˚ oven for 20-25 minutes until golden brown. This is best served warm. You can wrap and freeze the bread when cooled and reheat it before serving.