Prep 30 mins
Cook 1 hr
The top is glazed and sprinkled with poppy seeds. Its round shape gives it its name--kolo, a circle--and may symbolize eternity.
- 1 teaspoon sugar
- 1 cup lukewarm water
- 2 envelopes dry yeast
- 3 tablespoons sugar
- 2 cups warm milk (about 110 degrees)
- 2 eggs
- 1 tablespoon salt
- 2 -4 tablespoons oil or 2 -4 tablespoons melted butter
- 8 -9 cups flour
- 1 egg, beaten with
- 1 tablespoon water, for glaze
- 2 tablespoons dry poppy seeds
- Dissolve 1 teaspoon sugar in water and sprinkle yeast over it.
- Add 1 tablespoon sugar, stir, and let stand 10 minutes.
- Combine yeast with milk, lightly beaten eggs, salt, 2 tablespoons sugar, oil, and 3 cups sifted flour.
- Beat until smooth.
- Cover and let rise in a warm place until light and bubbly, about 1 hour.
- Mix in remaining flour and knead until smooth and elastic and dough leaves the side of the bowl easily.
- Form into a ball and place in lightly oiled bowl, turning once to oil the top.
- Cover with towel and let rise in a warm place until double in bulk.
- Punch down and allow to rise again slightly.
- Divide dough into 3 parts.
- On a floured work surface, divide one part into thirds, rolling each into a rope 8 to 10 inches long and 1 1/2 inch thick.
- Braid together, starting at the middle, and turn ends under.
- Repeat to make other two loaves and place on buttered baking sheets.
- Do not crowd, since loaves will double in size.
- Cover with damp towel and let rise until almost double.
- Brush with egg glaze and sprinkle with poppy seeds.
- Bake in preheated oven at 375 degree F.
- at least 1 hour, until golden.
- Test by rapping the bottom; there should be a nice hollow sound.
- Cool on racks.
- Makes 3 medium loaves.
This is an excellent bread. The poppy seeds really compliment the bread. Just like Babba used to make.