For some reason, I have never been able to venture into the unknown territory of bread making. That was until this holiday season. Because we weren't going home to Manila for the holidays and we just got married, I wanted to start bringing some of my family's traditions into our new family. Mind you, this isn't the first holiday season we are spending away from my family in the Philippines. This is the first time we are spending it as a married couple.
Saying that, I know it is a tradition in Eddie's family to make the Armenian bread Choreg during the holidays. My new mother-in-law always gets up early in the morning to give the dough enough time to rise and we did so this year. Choreg can be likened to an Armenian brioche, but depending on what shape you produce, it can even look like the Jewish bread Challah. This was my second time making Choreg with Eddie's mom and as usual, I had the best time seeing the dough rise and shaping the dough.
To add to the mix this year, I wanted to have Ensymada on Christmas Day for breakfast. It has been a tradition in my family to have Ensymada for breakfast with Queso de Bola and Ham before heading to church and opening presents. I wanted to try making Ensymada myself as I heard its kind of hard. I took the challenge and succeeded! I was so proud of myself as it ended up delicious! Luckily, we live in California where Queso de Bola is not hard to find:
Armenian Choreg
9 eggs
3/4 lb I Can't Believe It's Not Butter (you need to use this to make sure its a fluffy result)
2 cups sugar
4 packs of yeast
3 cups of milk
5 lbs of flour
1 tbsp baking powder
Sesame seeds for topping
Melt the butter in a large pot. Add milk and sugar. Mixture needs to be warm. Add yeast and let dissolve. Beat eggs in a very large mixing bowl. Add butter/milk mixture to eggs gradually (so not to scramble) and mix. Begin gradually adding flour and all the baking powder.
Continue to add flour constantly stirring until dough reaches a breadlike consistency.
Dough should not be sticky. Place dough in a very large pot. cover with wax paper to preclude skin. Place lid on pot. Place pot in a warm place wrapped in a large blanket. Let stand overnight. Begin shaping dough, roll out and cut int small diamond shapes (or can do braids and snails). Place on an ungreased cookie sheet, brush with beaten eggs, and top with sesame seeds. Allow to rise double size. Bake at 350 degrees for 20 mins or until golden brown.
Ensymada
First rising or proofing:
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3/4 tbsp active yeast (used to be 1 tbsp but I found it too much)
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1 tbsp sugar
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¾ c lukewarm water
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1 c bread flour
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½ c lukewarm evaporated milk
Pour milk into a bowl. Measure the lukewarm water. Sprinkle the yeast over the water. Allow to dissolve. Stir in the lukewarm milk, sugar and flour. Mix with a wooden spoon until smooth. Cover with a moist kitchen towel and set in a warm place. Allow dough to double in volume.
Second rising:
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4 egg yolks and 1 whole egg, beaten
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2 c bread flour
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¼ c sugar
Mix the beaten eggs, sugar and flour. Beat well. Add the second mixture to the first mixture. Knead well (I actually just use a wooden spoon to mix it) and shape into a ball. Cover and keep in a warm place to allow the dough to double its bulk.
Third rising:
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4 egg yolks and 1 whole egg, beaten
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¾ c butter
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2 c bread flour
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½ c sugar
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1 c grated queso de bola (I wish, but cheddar will do)
Divide the dough into 20 balls. Roll out each ball until thin, keeping the final shape a rectangle. Brush with butter and roll like a jellyroll. Press each and so that it seals the dough. Allow the dough to rise until it is almost double in size. Bake in an oven at 350°F for about ten to fifteen minutes, or until golden brown. (Better watch it after the first ten minutes, it can turn brown real quick). Remove from baking molds and allow to cool for 5 minutes. Top with creamed butter, sugar and grated queso de bola.
