GREEK: Koulora (Greek Sesame Bread)
Source of Recipe
Martha Wisniewski
List of Ingredients
2 C Milk
2 Tbsp Oil
1/4 Warm Water
4 plus C Flour(use about 4 cups but you may need a little extra depending on how sticky your dough may or may not be)
3 Tbsp Sesame seeds
2 Tbsp Honey
1 pkg Dry Yeast
1 tsp Salt
1 Egg White, slightly beaten
Tube Cake Pan (NOT a bundt pan) Recipe
In a saucepan heat milk, 1 Tbs. oil and salt. In a small bowl, dissolve yeast into the warm water. Set yeast aside to bubble.
When milk is warm, cool and pour into a large bowl. When yeast has bubbled and milk has cooled, pour yeast and honey into milk and stir.
Sift 4 Cups of flour and add a cup at a time to the milk mixture. If the dough is still sticky add additional flour 1/2 Cup at a time until it can be kneaded.
Knead dough until smooth. Shape into a ball, put back into bowl, cover with the remaining Tbs. of Oil and cover with a towel. Set bowl in a warm place to rise 1-2 hours, until it has doubled.
After it has risen, knead dough again for another 10 minutes. You may need to add a little more flour to keep from being sticky.
Roll into a cylinder about 2 feet long. Oil a Tube Cake pan, I used a spray oil. Place the dough in the pan. Cover with the towel again and let rise for 1/2 hour.
After this time, beat egg white and brush on top of dough. Use as much as you can. Sprinkle the Sesame seeds on top.
Bake at 375 degrees for an hour. Check after 45 minutes just in case. This bread has a hard crust and soft inside
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