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Grandma’s Choreg

A special recipe from Grandma’s kitchen.


This bread can be eaten any time of day. It’s great with a cup of coffee or a piece of cheese.


2 packages dry yeast

1¼ cup water (¼ cup separate and lukewarm)

4 teaspoons sugar, divided

8 cups flour

2 teaspoons salt

1 teaspoon ground fennel

1 teaspoon ground anise

1 tablespoon baking powder

2 cups butter, melted

1 cup milk

4 eggs (1 egg beaten and mixed with a little milk for coating)

Caraway seeds, optional


1. Dissolve yeast in ¼ cup lukewarm water. Add 1 teaspoon sugar and mix. Set aside.

2. Place dry ingredients in large bowl. Stir and make a well in center. Melt butter in saucepan. Add milk to butter and heat to lukewarm. Beat 3 eggs and pour into the well with the other liquids and yeast mixture. Blend flour with the liquids.

3. Knead until dough pulls away from the bowl and your hands. Cover dough with wax paper and set aside until double in size (about 3 hours).

4. Preheat oven to 400°F. Turn dough onto floured surface. Cut 1 palm-size piece at a time. Roll with hands into a strip about 6 inches long. Cut ⅓ of that strip and press one end to middle of the remaining ⅔ to form a T. Braid dough from the T.

5. Place braided pieces on a baking pan 1 inch apart. Brush top of each piece with egg mixed with milk. Bake for about 20 minutes.

Makes 40 to 50 choreg

Read more about this Armenian recipe in Grandma’s Bread.

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