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I tryed this recipe for Easter and it came out very good. However, I used 2 1/4 Tbs. of yeast not ounces. That would have been way too much, enough for about three of this recipe. Also I used 1 Tbs. of ground mahleb instead of 1/2 tsp. It came out just like the Easter bread we used to buy from the Armenian bakery years ago minus the hard boiled egg.

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r_garabedian April 26, 2011

This is really good! I made it with my grandmother, who is 100% Armenian. The Armenian name for this delightful bread is "Chuoereg" but pronounced 'Chud-egg". Its one of my many favorite Armenian recipes. Thanks for posting.

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Chef SusanNicole March 27, 2011

Mmmmm, my house smells like my grandmother's. What else is there to say? This is a good choereg recipe. I made rolls and they are light and fluffy right out of the oven. I made the dough in my bread machine. I halved the recipe and put the ingredients in the machine in this order: milk; butter; sugar; eggs (2); salt; flour; yeast (2 tsp). I skipped the mahleb and nigella seeds because I always picked those out anyway. ;) Although I think my grandmother might have used poppy seeds. Of course they had to be topped with sesame seeds! That's non-negotiable. :) I formed them into rolls by breaking off a bit of dough, forming into a rope and tying into a knot. I baked for 20 minutes at 350. The half recipe made 2 dozen choereg rolls.

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jenjie February 11, 2010
Armenian Easter Bread