1packet active dry yeast or 2 1/4 teaspoons active dry yeast from a jar
5large eggs+ 1 yolk for the egg wash
1 1/2tablespoonsground mahleb
6cupsall purpose flour + 1/2 cup for kneading
In a 2-cup heat safe measuring cup, heat the milk in the microwave for a minute and a half. Stir in the sugar to dissolve, then the yeast. In a small bowl, microwave the butter until melted. Let both mixtures stand for 25 to 30 minutes.
In your largest mixing bowl, beat the 5 eggs, add the sugar, vanilla, mahleb, butter and milk mixture and whisk lightly to combine. Using a sturdy wooden spoon or your hands, mix in 6 cups of the flour until the dough starts to come together. The dough will be quite sticky at this point. Liberally cover your counter with the 1/2 cup of flour. Turn the dough out onto the floured counter and knead the dough for about 5 minutes, until the dough has become elastic,smooth and just until it is no longer too sticky to work with. Depending on the weather, and if the moons are aligned, your dough may not need all of the flour on the counter.
Wash out the mixing bowl, dry it well, then butter the interior. Place the dough in the buttered bowl and cover it well with either plastic wrap or foil and top off with a dish towel. Keep the bowl in a draft free spot on your counter for 5 to 7 hours.
At this point the dough should be doubled in size. Turn it out onto your counter. I do not flour the surface unless it really needs it. If your dough is too sticky, you could probably use the tiniest amount of flour. The reason is, once it’s floured, it becomes really difficult to roll the dough out into ropes. Divide the dough into 3 equal loaves. Now divide each loaf into 3 equal parts. Roll each dough ball out into a rope measuring about 16 inches. Once rolled, braid the ropes and pinch each end a bit. Now, bring the ends together to form a circle and gently pinch the ends together. Repeat for the remaining two loaves. Place the loaves on a baking sheet (one without sides) greased with butter or vegetable oil. Cover the loaves with a towel and let sit for 20 to 25 minutes to rest.
Preheat your oven to 350 degrees.
In a small bowl, beat the egg yolk with about 1/2 teaspoon of water to create an egg wash (the less water, the shinier the crust). Brush each loaf with the egg wash. Place the loaves into the oven and bake for about 25 to 28 minutes. Start checking around 20 minutes, since oven vary.
Once done, remove from the oven, place on a wire cooling rack and cool completely before wrapping.*
You can find mahleb at any Middle Eastern grocery store. If you can't find it, go ahead and make the choereg without it. I've made it with just the vanilla extract and it is still delicious.*Once wrapped, I do not recommend storing the loaves on your dining room table unattended. ;)
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com