Choreg

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There are as many recipes for choreg as there are tastebuds. This one is by far one of the better ones. I know you will agree. This recipe was given by Betty Eterian, a warm, loving woman who I can attest to being a great cook since I've had dinner at her home. She is also Barry's favorite aunt and after getting to know her I must agree that she is a very special person and she quickly became one of my favorites as well. (Jayne)

2 1/2 Sticks Unsalted Butter
6 Large Eggs
2 Cups Warm Skim Milk
3/4 C Sugar
11 1/2 Cups King Arthur Flour
3 Heaping teaspoons of B.P
1 1/2 heaping teaspoons of B.S.
1 1/2 teaspoons Salt
3 Rapid Rise Fleishmans Cake Yeast (if you can -otherwise package will do)
2 1/2 teaspoons malheb (optional)
Black seeds (optional)

Set aside one cup of the flour. and sift the remainder. Measure all dry ingredients. In large bowl or roasting pan, add yeast (not necessary to proof rapid rise yeast). Beat eggs well, and blend with separately warmed up milk and butter (not too hot but slightly more than lukewarm). Add spices. Alternate mix dry and wet ingredients to form. Knead slightly with reserved flour. Let rise in a warm place (inside oven which has been preheated to 200 degrees and then turned off) or on a radiator. Wrap pan or bowl containing mixture with dishtowels covered by blankets. and let it rise for one hour to one and half (longer if necessary). After risen, while working to shape, keep remainder of dough warm. Shape in small braids, or other creative shapes. Brush with egg wash, maye a few sesame seeds. Bake 325 - 350 for 12 minutes. (longer if necessary)