Kouloura Cypriot Bread Ring - flour

Method

• Sift the flour into a bowl and warm in a slow oven.
• Dissolve the yeast in 1/4 cup warm water, add the remaining water, milk, salt and sugar.
• Remove about 1 cup flour from the bowl and reserve.
• Pour yeast mixture into centre and stir in enough flour to thicken the liquid.
• Cover and leave in a warm place until frothy.
• Stir in the rest of the flour in the bowl, adding oil gradually, then beating for about 10 minutes by hand.
• Knead in the reserved flour by hand either in the bowl or on a board.
• Just add enough to stop the dough sticking and knead until smooth and sainy- about 10 minutes.
• shape into a ball.
• Oil the bowl, add dough smooth side down and turn over so that the top is oiled.
• Cover the bowl with plastic wrap and leave in a warm spot until doubled in size.
• Punch down and turn onto a lightly floured board.
• flatten out into a circle and then roll up firmly.
• roll back and forth with palms of hands so that it form a thich rope 50 cm long, tapering in at each end.
• Lift onto a greased baking sheet and form into a ring, overlap ends and tuck under loaf.
• cover with a cloth and leave to rise in a warm place.
• Preheat oven to 375 F.
• Brush bread with water and sprinkle with sesame seeds.
• Bake in a moderately hot oven for 30 minutes until golden brown and cooked.
• Cool on a rack.