Mid Lent (Michink) Fortune Bread

Mid Lent (Michink, in Armenian) falls on the 24th day of Lent.

Michink isn’t a religious celebration; it simply offers an opportunity to reward oneself for successfully following an otherwise very long fasting and reflection period.
Technically, Michink is meant to encourage one to continue on through the second half of Lent.

That said, here is a recipe for Fortune Bread. It is customary to serve this during mid-lent at a family meal. Whoever receives the slice of bread with the wrapped coin, will have good fortune.                  

Mid Lent Fortune Bread 


Mid Lent Fortune Bread
Yield: 1 round loaf
2 cups all-purpose flour
1 ¼ tsp. salt
1 tsp. baking powder
¼ cup plus 1 tsp. honey for glazing
¼ cup plus 1 Tbsp. vegetable oil (Canola)
¼ cup (or more) water
1 dime wrapped in foil
1. In a mixing bowl, sift together the flour, salt, and baking powder.
2. In a saucepan, gently heat  ¼ cup each of honey, oil and water. DO NOT BOIL.
3. Mix together the gently heated liquid and the flour mixture. Use remaining oil to coat your hands for the kneading process. Knead for about 5 minutes. Add a little more water, if necessary. Dough should be a bit firm.
4. Cover dough with plastic wrap. Allow to rest for about 30 minutes.
Step #6

5. Shape the dough into a ball.

6. Wrap a dime in foil. Insert the foil-wrapped
dime into the center of the dough.

7. With your hand, pat the dough into a 6 to 8–inch round loaf.
 Honey-glazed and decorated

8. Create a design on the surface of the dough using the tines of a fork.

9. Lightly oil a baking pan and place dough on it,
allowing it to rest another 30 minutes. Brush surface of dough with remaining honey. (NOTE: Gently heat the honey in a microwave-safe bowl for a few seconds
to make it easier to spread.)
10. Bake in a preheated 350°F oven on the lower rack for 20 minutes. Then bake on the center rack for an additional 15 to 20 minutes, or until the bread is golden brown.
NOTES: 1.The bread will not rise very much.
              2. This recipe can easily be doubled to yield 2 round loaves.

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