Kouloura (Cypriot Bread Ring)

1. 1

   Sift the flour into a bowl and warm in a slow oven.

2. 2

   Dissolve the yeast in 1/4 cup warm water, add the remaining water, milk, salt and sugar.

3. 3

   Remove about 1 cup flour from the bowl and reserve.

4. 4

   Pour yeast mixture into centre and stir in enough flour to thicken the liquid.

5. 5

   Cover and leave in a warm place until frothy.

6. 6

   Stir in the rest of the flour in the bowl, adding oil gradually, then beating for about 10 minutes by hand.

7. 7

   Knead in the reserved flour by hand either in the bowl or on a board.

8. 8

   Just add enough to stop the dough sticking and knead until smooth and sainy- about 10 minutes.

9. 9

   shape into a ball.

10. 10

    Oil the bowl, add dough smooth side down and turn over so that the top is oiled.

11. 11

    Cover the bowl with plastic wrap and leave in a warm spot until doubled in size.

12. 12

    Punch down and turn onto a lightly floured board.

13. 13

    flatten out into a circle and then roll up firmly.

14. 14

    roll back and forth with palms of hands so that it form a thich rope 50 cm long, tapering in at each end.

15. 15

    Lift onto a greased baking sheet and form into a ring, overlap ends and tuck under loaf.

16. 16

    cover with a cloth and leave to rise in a warm place.

17. 17

    Preheat oven to 375 F.

18. 18

    Brush bread with water and sprinkle with sesame seeds.

19. 19

    Bake in a moderately hot oven for 30 minutes until golden brown and cooked.

20. 20

    Cool on a rack.

* Per serving · 4 servings · Values may vary.