This eggy, aromatic, and plush Armenian bread is traditionally made to celebrate Easter, but it’s delicious enough to enjoy any time of year.
magazine. He is a breadhead who has, for more than 10 years, been teaching baking and pizza online and at places like King Arthur Baking Company and Maine's Kneading Conference.The inclusion of a tangzhong lends the choereg a tender, fluffy crumb, and dramatically slows down staling.
A long, cold fermentation lends the bread flavor while making the high-hydration dough easy to shape. A tangzhong is made by heating a small portion of the flour and liquid from the dough until the starches in the flour gel, forming a thick, pudding-like paste. This paste is then added to the dough, but because the water in the paste is bound up within the starches, the tangzhong adds moisture without making the texture of the dough wetter. In other words, using a tangzhong paste can increase the hydration of a bread without turning the dough into a sticky mess.
While choreg is an Easter bread, the fact is that the Armenians I know love it so much that they make it year-round. Once you try it, I suspect you will too.In a 2-quart stainless steel saucier or 10-inch skillet, whisk together 80 grams milk and flour. Set over medium heat and cook, whisking constantly, until mixture comes together in a thick, mashed potato–like paste, about 2 minutes. Remove from heat, and using a rubber spatula, scrape into a stand mixer bowl ; set aside.
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