Kouloura

* Exported from MasterCook *

KOULOURA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Plain flour
1 pk Active dry yeast
1/2 c Warm water
1/2 c Warm milk
-- (water may be substitued)
1 t Salt
2 ts Sugar
2 tb Oil
Sesame seeds

Dissolve yeast in warm water. Mix in remaining
ingredients except sesame seeds, using more or less
flour, as necessary, to form a workable dough.

Knead dough until smooth; shape into a ball and place
in an oiled bowl. Cover and let rise in warm place
until doubled in bulk. Punch down and turn out onto a
floured surface to shape. Form dough into a thick
rope about 20 inches in length, slightly tapered at
each end. Place rope in the shape of a ring on a
greased baking sheet, overlapping and tucking under
ends. Cover and let rise again.

Preheat oven to 375 F. (190 C.). Brush bread with
water and sprinkle with sesame seeds. Bake until
bread is golden brown, about 30 minutes.

Variation - Elioti (Olive Bread):

Prepare 1 quantity of Kouloura dough, as directed
above. During first rising, saute 1 medium onion in 1
tablespoon olive oil until transparent. Lightly smash
1 cup of Greek black olives with a wooden mallet or
knife handle to split; remove pits from olives. Mix
olives and onions together and let cool.

After punching down dough, turn onto a floured surface
and roll out to form a rectangle about 1/2 inch thick.
Cover rectangle with onion and olive mixture, leaving
a border around edges. Starting at one long end, roll
up dough and shape into a loaf. Press edges closed.

Place loaf on a greased baking sheet and slash
diagonally in three or four places. Cover and let
rise again until double in size. Bake in a preheated
375 F. (190 C.) oven about 35-40 minutes.

Adapted by Karen Mintzias, from a recipe in: "The
Complete Middle East Cookbook" by Tess Mallos
Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 08
NOV 95 070349 -0800



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