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Title: Kouloures (Easter Bread)
Categories: Bread Greek Easter Southern
Yield: 2 Loaves
| 1 | pk | Dry yeast |
| 1/2 | c | Warm water |
| 1/2 | c | Boiling water |
| 1 | ts | Cinnamon; ground |
| 3/4 | c | Sugar |
| 3 | Eggs | |
| 1/4 | c | Butter; melted |
| 1/2 | c | Warm milk |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 5 | c | Flour (all-purpose) |
| 1 | Egg yolk; beaten | |
| Sesame seeds | ||
| 5 | Eggs; hard-cooked; unshelled and dyed red |
Soften yeast in warm water and set aside. Combine boiling water and cinnamon; set aside. Combine sugar and eggs; beat well. Add melted butter to egg mixture and beat again. Skim off 1/4 cup clear cinnamon water and add along with yeast and milk to egg mixture, blending well.
Combine dry ingredients and add to batter; knead dough until smooth and elastic, about 10 minutes. Shape dough to fit into 2 greased 8 inch round pans; crisscross 2 strips of dough over each loaf.
Cover and let rise in a warm place until doubled in bulk.
Brush loaves with beaten egg yolk and sprinkle with sesame seeds. Bake at 350 degrees for 25 minutes or until brown. Push dyed eggs into bread immediately when loaves are removed from oven.
SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for you by Nancy Coleman.
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