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MUFFULETTA BREAD
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Ethnic
Amount Measure Ingredient -- Preparation Method
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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 baking 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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