1 package dry yeast
1 tbsp sugar
2 1/4 cup water -- lukewarm
6 cup all-purpose flour
1/4 lb unsalted butter -- melted
1 tbsp salt
2 tbsp white sesame seeds
A Recipe for
Churek Flat Armenian Bread With Sesame Seed
Never eat more than you can lift. |
| Miss Piggy |
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
This Recipe for Churek Flat Armenian Bread With Sesame Seed is one of thousands in the Recipes-to-go Bread Cookbook.
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
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The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
This is a recipe for Churek Flat Armenian Bread With Sesame Seed from the recipe cookbook of Recipes-to-go (Bread)
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
Food Tip |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Sprinkle the yeast and 1 teaspoon of the sugar into 1/2 cup of
lukewarm (110-115F) water in a small, shallow bowl. Let stand for 2
or 3 minutes, then stir to dissolve the yeast completely. Set the
bowl aside in a warm, draft-free spot (such as an unlighted oven) for
about 5 to 10 minutes, or until the mixture almost doubles in volume.
Pour the flour into a large mixing bowl and make a well in the
center. Pour in the yeast mixture, remaining water, remaining sugar
and salt. With a large spoon beat the flour into the liquid
ingredients, continuing to beat for as long as 10 minutes, or until a
soft, spongy dough is formed. Cover loosely with a kitchen towel and
set aside in the warm, draft-free spot until the mixture doubles in
volume.
Preheat the oven to 350F. Place the dough on a lightly floured
surface and divide it into 10 equal parts. Roll each part out as
thinly as possible into circles, then place 2 or 3 circles on a
cookie sheet. Sprinkle lightly with cold water and a few sesame seeds
and set the cookie sheet on the floor of the oven. Bake for 20
minutes, or until the bread is a pale golden brown. Transfer the
breads with a wide spatula to a wire cake rack and bake the remaining
rounds similarly. The bread will keep several days at room
temperature if wrapped securely in foil.
Recipe By : Time-Life Foods of the World Russian Cooking
Serves: 10
Churek Flat Armenian Bread With Sesame Seed Recipe brought to you by Recipes To-Go