*  Exported from  MasterCook  *
 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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