|Matnakash – or – Bokon|
Avak’s mother, Arakse Melikian, (1908-1990) was from Alexandropol, Armenian, present-day Gyumri. Avak’s wife, Mary, has had the family’s treasured recipe in safe-keeping, and shared it with The Armenian Kitchen to pass on to you.
Bokon - an Armenian bread
- 2 cups milk (lukewarm (105-110 degrees F)
- 1 pkg. yeast
- 1 Tbsp. butter
- 1 tsp. salt
- 5¼ cups all-purpose flour
For brushing the top:
- 1 egg white (beaten)
- To the warm milk, add the yeast, butter and salt.
- Place flour in a large mixing bowl. Add milk mixture and stir until combined.
- According to Ms. Melikian, knead 1 cup at a time – knead awhile longer – let rise till doubled.
- (-OR- Knead until a workable dough is formed. Place dough in a clean bowl. Cover bowl and let rise till it doubles, about 1 ½ to 2 hours.)
- Divide dough into 3 individual , even-sized balls – cover and let rise another ½ hour.
- Place each ball on a parchment-lined baking sheet. Brush tops of each with beaten egg whites.
- Bake 375°F– 400°F for 30 – 35 minutes.
Instructions for bokon with a hole in the center:
- Follow the above directions through the 5th step.
- After shaping the 3 balls of dough, make a hole in the center of each, stretching the sides of each ball so the holes do not close.Allow dough to rise another 30 minutes.
- Place each ball on a parchment-lined baking sheet. Brush tops with beaten egg whites.
- Bake 375°F – 400°F for 15 min.