Kouloura (Cypriot Bread Ring)
An Aegean bread made with flour, milk and sesame seeds, baked in the oven.
2 hr · Serves 1 · Medium
Ingredients
Method
Start cooking mode- Prep 90 min · Cook 30 min · 120 min total
- medium
- 1
Sift the flour into a bowl and warm in a slow oven. Dissolve the yeast in 1/4 cup warm water, add the remaining water, milk, salt and sugar.
- 2
Remove about 1 cup flour from the bowl and reserve. Pour yeast mixture into centre and stir in enough flour to thicken the liquid.
- 3
Cover and leave in a warm place until frothy. Stir in the rest of the flour in the bowl, adding oil gradually, then beating for about 10 minutes by hand.
- 4
Knead in the reserved flour by hand either in the bowl or on a board. Just add enough to stop the dough sticking and knead until smooth and sainy- about 10 minutes.
- 5
Shape into a ball. Oil the bowl, add dough smooth side down and turn over so that the top is oiled.
- 6
Cover the bowl with plastic wrap and leave in a warm spot until doubled in size. Punch down and turn onto a lightly floured board.
- 7
Flatten out into a circle and then roll up firmly. Roll back and forth with palms of hands so that it form a thich rope 50 cm long, tapering in at each end.
- 8
Lift onto a greased baking sheet and form into a ring, overlap ends and tuck under loaf. Cover with a cloth and leave to rise in a warm place.
- 9
Preheat oven to 375 F. Brush bread with water and sprinkle with sesame seeds. Bake in a moderately hot oven for 30 minutes until golden brown and cooked. Cool on a rack.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
