I love to bake. If I wanted to start an entirely new career—it would be as a baker. There is something enriching about getting your hands into your work! I love my job as an RD, so I guess I will call this my hobby! I love yogurt too. So, this summer I have picked up a few new bread recipes with unusual ingredients in them. I have made twisted zucchini bread (a yeast bread with zucchini), and now a different version of sour dough bread with yogurt! I found this recipe on a great site called The Gutsy Gourmet . It has lots of fun recipes on it. This is my favorite. Give it a try—I made it in my Kitchen aid mixer and let it beat for 8 minutes once the ingredients were mixed. I had to add about another cup of flour to it so it wouldn’t be sticky. The dough is really soft, but easy to braid. It rises really well! If you make it into one BIG braid, I would use a cookie sheet, and it has to cook at least another 10-15 minutes. Smaller braids (numerous) will cook faster. Give it a try!
MAHDZOON BREAD (YOGURT BREAD)
Armenian version of sour-dough bread!
- 1/2 cup warm water
- 2 cakes yeast
- 1 cup mahdzoon * (plain yogurt) [Room temperature]
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup liquid margarine or melted butter which has been cooled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups or more flour
- 1 egg
- 1/2 cup sesame seeds
Dissolve the yeast, sugar and salt in the warm water and then add the mahdzoon and mix well. Beat the butter, baking soda and baking powder together and add to the mahdzoon mixture. Stir in the flour and knead for about 5-6 minutes. Cover the dough and let rest for 10 minutes.
Make a small ball and roll out with your hands to an eight inch cylinder about 3/4″ in diameter. Braid this by crossing one end over the other 3 times. Repeat until all the dough has been used. Place on a lightly greased cookie sheet. Let rise for 15 minutes. Wash with an egg wash made by beating 1 egg in a 1/3 cup of water. Sprinkle with sesame seeds and bake for 15-20 minutes in a 350 degree oven. Makes 3-4 dozen, depending on size of braids.
Recipe courtesy of the Gutsy Gourmet. 2001.