Kouloura
Description
Kouloura is a classic Greek bread known for its distinctive ring shape and tender crumb. This recipe uses a simple combination of plain flour, active dry yeast, warm water, and soy milk to create a dough that is both easy to handle and deliciously flavorful. The bread features a soft, airy interior with a lightly crisp exterior, making it perfect for dipping in olive oil or serving alongside soups and stews. Whether enjoyed fresh from the oven or toasted the next day, this vegan-friendly loaf brings a taste of Mediterranean tradition to your table. Its an ideal addition to any meal, offering a wholesome, homemade quality that pairs beautifully with a variety of dishes.Ingredients
Directions
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Dissolve the yeast in the warm water and let stand for 5-10 minutes until foamy.
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In a large bowl, combine the flour, salt, sugar, oil, yeast mixture, and warm soymilk.
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Mix until a dough forms, adding more flour if necessary to make a workable dough.
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Knead the dough on a floured surface until smooth and elastic, about 8-10 minutes.
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Place the dough in an oiled bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
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Punch down the dough and turn it out onto a floured surface.
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Shape the dough into a thick rope about 20 inches long, slightly tapered at the ends.
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Form the rope into a ring on a greased baking sheet, overlapping and tucking under the ends.
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Cover and let rise again until doubled, about 30 minutes.
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Preheat the oven to 375F (190C).
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Brush the bread with water and sprinkle with sesame seeds.
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Bake until golden brown, about 30 minutes.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 747.5kcal
- % Daily Value *
- Total Fat 2.9g5%
- Saturated Fat 0.7g4%
- Cholesterol 0.6mg1%
- Sodium 148.0mg7%
- Total Carbohydrate 154.4g52%
- Dietary Fiber 6.3g26%
- Sugars 2.1g
- Protein 21.5g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow the bread to cool completely before slicing. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Substitutions: You can substitute the soymilk with warm water or another plant-based milk. Olive oil can be used instead of other oils for a richer flavor.
Variation - Elioti (Olive Bread): To make olive bread, saut 1 medium onion in 1 tablespoon olive oil until transparent. Lightly smash 1 cup of Greek black olives, remove pits, and mix with the onions. Let cool. After the first rise, roll the dough into a 1/2-inch thick rectangle. Spread the olive mixture over the dough, leaving a border. Roll up into a loaf, press edges closed, and place on a greased baking sheet. Slash diagonally, let rise until doubled, and bake at 375F (190C) for 35-40 minutes.
Tips: Ensure the water and soymilk are warm but not hot to avoid killing the yeast. If the dough is too sticky, add flour one tablespoon at a time.
