3 cup plain flour
1 package active dry yeast
1/2 cup warm water
1/2 cup warm milk - (water may be substitue, d)
1 tsp salt
2 tsp sugar
2 tbsp oil
1 sesame seeds
Directions
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
Servings: 1 loaf
Kouloura Recipe brought to you by Recipe Ideas
Categories: Beverage
The History of Recipes
It is quite feasible to prove the history of written cooking instructions far back into the distant past, certainly as far as the ancient Egyptians, and potentially, even further back. However, sadly, these ancient cookbooks were just very simple hieroglyphic or cunieform recipes for food preparation.
Closer to modern times, there were a couple of cookery books dating from the fourteenth century : a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, they are nothing to do with the spicy food that is popular today, but instead recipes for the types of food prepared by the cooks of the rich people of the period. Later, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab cooking, including spices like basil and rosemary. These new foods and spices led to an outbreak in cookery books, many of which are kept safe in private libraries. Like it or not, the introduction of TV gave us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Kouloura recipe.
