INGREDIENTS

INSTRUCTIONS

Melt yeast in warm water.  Set aside.  Bring milk to boil. Add sugar,
butter and salt.  Allow milk to cool slightly.  Put flour in a large
bowl leaving about a tablespoon of it in the  measuring cup for hands
and make a hole in the center. Pour liquid  into it. Add yeast and egg.
Start mixing with spoon or paddle,  pushing flour from all sides into
center.  Dough will be sticky until  flour is absorbed. Begin kneading
dough in the bowl and then transfer  it to a lightly floured board.
Continue kneading until dough is  smooth and elastic, about 20 minutes.
Place dough in a greased bowl.  Cover with towel dampened with hot
water. Set aside in a warm place to rise until bulk has doubled,  about
4 hours.  Punch down in the middle.  Knead for a few minutes and shape
into a  round loaf or into individual rolls (see below). Using fingers,
rub  top with egg yolk and sprinkle with sesame seeds. Place in greased
baking pans. Let rise once more, uncovered, in a warm place,
approximately 1 hour.  Bake in preheated oven at 375 F for 45 minutes.
Remove from oven;  allow to cool 10 minutes before removing bread from
pan.  To Shape Traditional KOULOURA:  Divide dough into 3 long ropes.
Braid  together.  Place braid in a greased tube pan or a large round
baking  pan. Stretch dough to make ends meet. Use egg yolk to stick
ends  together.  To Shape KOULOURAKIA Rolls:  Pinch off pieces of
dough. Roll on board  with the palms of your hands to make a rope 6"
long. Twist it into a  hairpin, coil the ends around each other and
stick the tips together  with a dab of egg yolk.  Or coil it like a
snake, round and round; or  roll into small round balls using the palms
of your hands. Do not  flatten or press down as you roll.  Source: The
Complete Greek Cookbook - by Theresa Karas Yianilos Avenel  Books, New
York  Typed for you by Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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