The Silk Road

Preparing the kitchen.

Photo by Harold Dorwin, Smithsonian Institution

Preparing the kitchen.

Photo by Harold Dorwin, Smithsonian Institution

Delicious Armenian Easter Bread.

Photo by Harold Dorwin, Smithsonian Institution

Chef: Leda Zenian
Leda Zenian grew up in Beirut, Lebanon, and has a doctorate in economics and demography.

Ingredients:

• 1 ¼ package fast active dry yeast
• ⅛ cup lukewarm water
• ½ cup sugar
• ½ cup milk
• 3 eggs
• ¼ lb. melted butter
• 3 ½ cups flour
• 2 teaspoons ground mahleb
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon Arabic gum
• Egg glaze: 1 egg, beaten
• Garnish: Sesame seeds or black caraway seeds

Assembly:

• Sprinkle yeast over water, add a teaspoon of sugar and stir. Cover lightly and set aside in a warm place.
• Add remaining sugar to the milk in a saucepan, place over heat, and stir to dissolve sugar. Remove from heat.
• Beat eggs in a mixing bowl, or food processor, add butter, yeast and milk. Stir. Sift in flour, one cup at a time (reserving ½ cup of flour). Add remaining ingredients and stir.
• Knead over floured surface for at least 5 minutes. Form dough into ball, cover with plastic sheet, wrap bowl well, and set aside for 3 hours.
• Punch down dough and shape into 10 inch round balls. Place them in a baking pan and set aside for 1 hour.
• Brush surface of each bread with egg glaze and garnish as desired. Bake in a preheated 350 degree oven until golden (25-35 minutes).