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                                 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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