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Muffuletta Bread

Anonymous Fri Oct 07 16:45:04 2005

1 c Warm water (110F)

1 tb Sugar

1 tb Active dry yeast

3 c Bread flour

1-1/2 ts Salt

2 tb Vegetable shortening

1 ea Sesame seeds

In a 2-cup measuring cup, combine water and sugar. Stir in yeast. Let stand until foamy, 5

to 10 minutes. In a food processor fitted with the steel blade, combine 3 cups flour, salt

and shortening. Add yeast mixture. Process until dough forms a ball, about 5 seconds.

Stop machine; check consistency of dough. It should be smooth and satiny. If dough is too

dry, add more warm water, 1 tablespoon at a time, processing just until blended. If dough

is too sticky, add more flour, 1 or 2 tablespoons at a time, processing just until blended.

Process 20 seconds to knead. Lightly oil a large bowl, swirling to coat bottom and sides.

Place dough in oiled bowl; turn to coat all sides. Cover bowl with plastic wrap. Let rise in a

warm, draft-free place until doubled in bulk, about 1-1/2 hours. Lightly grease a baking

sheet. When dough has doubled in bulk, punch down dough; turn out onto a lightly floured

surface. Form dough into a round loaf about 10 inches in diameter; place on greased

bakin

g sheet. Sprinkle top of loaf with sesame seeds; press seeds gently into surface of loaf.

Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour. Place rack

in centre of oven. Preheat oven to 425F. Remove plastic wrap. Bake loaf in centre of

preheated oven 10 minutes. Reduce heat to 375F; bake 25 minutes. The loaf is done when

it sounds hollow when tapped on bottom. Cool completely on a rack before slicing. makes

1 loaf. Posted by Rich Harper in Intercook

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