Greek Bread Rings - Koulouri Thessalonikis
Servings 10
Ingredients
- 1/2 oz active dry yeast
- 2 tbsps sugar
- 1 1/4 cups tepid water
- 1 1/2 tsps salt
- 3 1/2 cups all purpose flour
- sesame seeds
- extra water for dipping dough rings into
- cornmeal for bottom of baking pan
Instructions
- Combine yeast with sugar and water. Whisk together well. Set aside for 10 minutes until the mixture becomes foamy.
- Combine flour and salt in the bowl of a stand mixer.
- Add yeast mixture to the flour and salt mixture in the bowl of your stand mixer and mix until all ingredients are incorporated well, for 5-7 minutes. The dough should easily fall from the dough hook and result in a soft and elastic texture.
- Grease a larger mixing bowl with olive oil and place the bread dough into the bowl. Cover with plastic wrap and set aside to rise for for at least one hour.
- After an hour, the dough should have doubled in size. Preheat your oven to 375 degrees F.
- Remove the dough and punch it down. Divide the dough into 10 equal portions. (Easy tip: We like to weight the entire dough ball and divide the weight by 10 to get the approximate ending weight of each portion of dough.)
- Roll out each portion of dough until it is 15-16 inches long. Form a circle and pinch the ends together.
- Gently dip each dough circle into a shallow bowl of water, and allow the excess to drip off. Next, dip the dough circle into a shallow bowl filled with sesame seeds. Turn and cover the other other side with sesame seeds. Shake off any excess sesame seeds and place on baking sheet.
- Before placing the Bread Rings on the baking sheet, lightly sprinkling some corn meal on the bottom to prevent the Bread Rings from sticking to the baking pan. Bake for 15 minutes or until golden brown. Enjoy these warm out of the oven!