Armenian Bread

Name: Armenian Bread
Ingredients: 1 3/4 cups milk; 1/4 cup butter; 2 tablespoons lard; 1 compressed yeast cake; 1 teaspoon brown sugar; 12 cups flour, sifted; 2 tablespoons sesame seeds; 2 tablespoons sunflower seeds, toasted; 1 1/2 teaspoons salt; 2 eggs; 1/2 cup parmesan cheese, grated; 1 tablespoon cumin seed; 1 tablespoon walnuts, chopped; 1 tablespoon black pepper, coarsely ground

14 ingredients

11 steps

Ingredients

1 3/4 cups milk
1/4 cup butter
2 tablespoons lard
1 compressed yeast cake
1 teaspoon brown sugar
12 cups flour, sifted
2 tablespoons sesame seeds
2 tablespoons sunflower seeds, toasted
1 1/2 teaspoons salt
2 eggs
1/2 cup parmesan cheese, grated
1 tablespoon cumin seed
1 tablespoon walnuts, chopped
1 tablespoon black pepper, coarsely ground

Directions

1

Scald the milk and stir in the butter and lard.
2

Allow to cool to about 100°F, then crumble in the yeast and add the sugar and a few spoonfuls of warm water and leave in a warm place till frothy.
3

Mix together the flour, sesame seeds, sunflower kernels and salt.
4

Stir the yeast and milk mixture into the flour together with 23/4 cups of lukewarm water.
5

Beat well and knead till smooth and silky.
6

Leave to rise for about 45 minutes.
7

Knead again and form into 3 large flat loaves.
8

Lay the loaves on greased baking sheets and leave to rise again for 30 minutes.
9

Mix together the eggs, cheese, cumin, walnuts, and pepper and spread this thick paste over the loaves.
10

Bake at 425° for 15 minutes, then reduce heat to 350° and bake for 30 minutes more or till the loaves are firm and golden and sound hollow when tapped.
11

Cool on wire rack.