Armenian Easter Bread Recipe

Flour: The base of the bread, providing structure and texture.

Sugar: Adds sweetness to the bread.

Milk: Used to activate the yeast and add moisture to the dough.

Yeast: Helps the dough rise and become fluffy.

Salt: Enhances the flavor of the bread.

Mahlab: A unique spice that gives the bread its distinctive flavor.

Anise: Adds a subtle licorice-like taste to the bread.

Eggs: Provide richness and help bind the dough.

Butter: Adds flavor and tenderness to the bread.

When kneading the dough, ensure you use the heel of your hand to push the dough away from you, then fold it back over itself. This technique helps develop the gluten structure, making the bread light and airy. If the dough is too sticky, add a little more flour gradually, but be careful not to add too much, as it can make the bread dense.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can give the bread a chewier texture, suitable for enriched doughs like Armenian Easter bread.

• sugar - Substitute with honey: Honey adds a different depth of sweetness and moisture, which can enhance the flavor and texture of the bread.

• warmed milk - Substitute with almond milk: Almond milk can be used for a dairy-free option, though it may slightly alter the flavor.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients and may reduce rising time.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• ground mahlab - Substitute with ground cardamom: Cardamom has a similar aromatic quality and can provide a unique flavor to the bread.

• ground anise - Substitute with ground fennel seeds: Fennel seeds have a similar licorice-like flavor and can be used as a direct substitute.

• beaten eggs - Substitute with flax eggs: For a vegan option, flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) can be used, though the texture may be slightly different.

• melted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative, providing a slight coconut flavor and similar fat content.

• To keep your Armenian Easter bread fresh, wrap it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 3 days.
• For longer storage, place the wrapped bread in a resealable plastic bag or an airtight container. This will help maintain its moisture and flavor.
• If you want to enjoy the bread later, freezing is a great option. Wrap the loaf tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
• Label the wrapped bread with the date before placing it in the freezer. This way, you can keep track of its freshness.
• When you're ready to enjoy the bread, thaw it at room temperature. For a quicker option, you can also use the microwave. Remove the foil and plastic wrap, then microwave on a low setting until thawed.
• To refresh the texture, warm the thawed bread in a preheated oven at 350°F (175°C) for about 10 minutes. This will bring back its delightful crust and soft interior.
• If you prefer individual servings, slice the bread before freezing. Wrap each slice in plastic wrap and store them in a resealable plastic bag. This way, you can easily grab a slice whenever you crave a piece of Armenian Easter bread.
• For an extra touch, serve the bread with a spread of butter or jam. This will enhance its flavor and make each bite even more enjoyable.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the Armenian Easter Bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps retain the bread's original texture and flavor.

• Microwave Method: Slice the bread into individual pieces. Place a slice on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. This method is quick but be cautious as it can make the bread slightly chewy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place slices of the Armenian Easter Bread directly on the rack or on a baking sheet. Heat for about 5-7 minutes, or until the bread is warm and slightly crispy on the edges. This method is great for achieving a toasty exterior.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Place slices of the bread in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method adds a slight crispiness to the bread.

• Steaming Method: If you have a steamer, place the Armenian Easter Bread in the steamer basket. Steam for about 5 minutes, or until the bread is warm and soft. This method is excellent for retaining moisture and softness.

• Small bowl: To dissolve the yeast in warm milk and let it sit until frothy.

• Large mixing bowl: To combine the flour, sugar, salt, ground mahlab, and ground anise, and to mix in the yeast mixture, beaten eggs, and melted butter.

• Measuring cups: To measure out the flour, sugar, and milk accurately.

• Measuring spoons: To measure the active dry yeast, salt, ground mahlab, and ground anise.

• Whisk: To beat the eggs before adding them to the dough mixture.

• Wooden spoon: To mix the ingredients together until a dough forms.

• Floured surface: To knead the dough until smooth and elastic.

• Greased bowl: To place the dough in for rising.

• Clean kitchen towel: To cover the dough while it rises.

• Baking sheet: To place the shaped dough on before baking.

• Oven: To bake the bread at the required temperature.

• Wire rack: To let the baked bread cool before slicing.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smoother process.

Use a stand mixer: A stand mixer can knead the dough for you, saving time and effort.

Warm environment: Let the dough rise in a slightly warm oven (turned off) to speed up the rising process.

Double batch: Make a double batch and freeze one loaf for later, cutting down on future prep time.

Preheat oven early: Start preheating the oven while the dough is rising to save time.