Choerag

Method

1. Pour the warm water into a large mixing. Sprinkle the yeast on top. Sprinkle sugar on top of the yeast. Let sit until foamy, about 5-10 minutes. Meanwhile...
2. Scald the milk (~150-180 °F). This can be done in a sauce pan over the stove or in the microwave (use a large glass measuring cup). Take off of the heat and stir in sugar. When milk is no longer hot, but still warm, add the eggs and veggie oil. Mix well.
3. In a large bowl, stir together the flour, salt and mahleb. Add the milk and yeast mixtures to the flour. Mix well with a wooden spoon or by hand. The dough will be sticky. Gradually add the butter and work into the dough. Mix for 3-5 minutes.
4. Cover the dough and let rest/rise for 2-4 hours. The dough should show signs of growth before refrigerating in the next step.
5. Refrigerate the dough for 4 hours more or overnight. This fermentation can be done totally at room temperature, but it may over ferment if your room temperature is too warm. The goal is to have the dough slowly rise until double in volume.
6. On a floured surface, divide dough into pieces and braid into loaves as demonstrated in the above video. One batch will make about 7 x 6 oz. pieces. Place breads on greased or parchment lined sheet pans.
7. Cover the choerag and allow to rise in a warm place or do the following: Place the sheet pan (uncovered) in an unheated oven with a small pan of very hot water on the shelf below. When the loaves are almost doubled in size, brush with egg wash and top with sesame seeds.
8. Bake at 375 °F, until nicely browned, about 20-25 minutes. Smaller loaves will take less time.
9. Allow to cool on racks. These breads freeze wonderfully - just cool to room temperature and place in plastic bags.

Links of interest:

• How Long Does it Take Dough to Rise
• Quick Pizza Video and recipe
• Pizza for Two
• Pizza Dough FAQs