Recipe(tried): Armenian Egg Bread

ARMENIAN EGG BREAD

1 package dry yeast
1/2 cup warm water
2/3 cup flour

1 1/2 cups warm milk or evaporated milk
1 1/2 cups sugar
1 teaspoon salt
Rind of 2 lemons grated
1 1/2 cups melted butter
10 eggs beaten
11 to 12 cups all purpose or bread flour

1 egg beaten with 1 tablespoon water.

In a small mixing bowl, combine yeast and water, stirring until dissolved. Add 2/3 cup of flour and beat till smooth. Cover with a towel and set aside until doubled and bubbling about 45 minutes.

In a large mixing bowl, blend milk, sugar, salt, lemon rind. Stir in butter and eggs. Beat in yeast mixture and 4 cups of flour until smooth. Gradually, add enough flour to make a soft, workable dough.

Turn out and knead until satiny about 15 minutes. Place dough in large greased bowl ( I use two large bowls because this dough rises a lot.)

Cover loosely with plastic wrap and towel. Set in a warm, protected spot.

When doubled in size punch dough down, knead 3 minutes, cover and let rest 10 to 15 minutes.

Shape into rolls or braids or pan bread or Paska.
Place on a greased sheet or pans.

Brush with egg wash. Bake 350 degrees for 35 to 40 minutes or until brown. Remove and cool on a wire rack.