Bokon, an Armenian Bread Recipe

Matnakash - or - Bokon

Way back in June, 2010, I posted a recipe for Matnakash, a ‘symbolic Armenian bread’ in response to a request for Bokon, a bread quite similar to – or the same as - Matnakash.

Not long ago, I received, without any prompting, a recipe for Bokon (aka Bukone) from Avak Melikian who remembered this bread from his childhood – one of his mother’s specialties. 

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.

We hope you'll enjoy it!

Momma Melikian’s  Armenian Bukone        
                                        

Ingredients:

2 cups warm milk add 1 yeast

Add 1 Tbsp. Butter

1 tsp. salt

5 ¼ cups flour

Directions:

Knead 1 cup at a time – knead awhile longer – let raise till doubles.

Make 3 individual balls – raise ½ hour.

Brush top with whipped egg whites

Bake 375 – 400 for 30 – 35 minutes.

Instructions for (bokon with a hole) in the middle:

Knead 1 cup at a time – knead awhile longer – let raise till double.

Make 3 individual balls - make a hole in the middle - Stretch sides – raise ½ hour.

Brush top with whipped egg whites.

Bake 375 – 400 for 15 min.