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Old Man River's Muffuletta Bread

Source of Recipe


From "Taste of Tremé" by Todd-Michael St. Pierre



List of Ingredients



• 1 cup warm water (110° F)
  
• 1 Tbsp active dry yeast
  
• 1 Tbsp sugar
  
• 2 cups all-purpose flour
  
• 1 cup bread flour
  
• 1½ tsp salt
  
• 2 Tbsp peanut oil
  
• 3 Tbsp extra-virgin olive oil
  
• Sesame seeds
  
• 1 large egg
  
• 2 Tbsp cold water
  






Instructions



1. Combine the warm water, yeast, and sugar in the bowl of a stand mixer. Stir well and let stand for 10 minutes. Meanwhile, combine the all-purpose flour, bread flour, salt, and peanut oil in a medium bowl and work together with your hands.
   
   
2. When the yeast has bloomed, fit the mixer with the dough hook attachment and gradually add the flour mixture to the yeast mixture on low speed until well combined. When the dough comes together, turn out onto a floured surface and knead until smooth and elastic, about 10 minutes, adding more flour as needed. Coat a large bowl with the olive oil, then put the dough in, turning to coat all sides. Cover loosely with a clean, dry kitchen towel. Let the dough rise in a warm place until doubled in size, about 80 minutes.
   
   
3. Lightly oil a rimmed baking sheet. Punch down the dough and shape into a flat round about 9 inches across (it will expand to about 10 inches).
   
   
4. Place the dough on the prepared baking sheet. Sprinkle the top with the sesame seeds and press them gently into the dough. Cover the loaf with a clean, dry kitchen towel and let rise in a warm place until doubled in size, about 50 minutes.
   
   
5. Preheat the oven to 425° F.
   In a small bowl, beat together the egg and the cold water to make an egg wash. When the dough has risen, remove the towel, softly brush the loaf with the egg wash, then carefully place in the oven for 10 minutes. Turn the temperature down to 375° F and bake until the loaf is golden brown and sounds hollow when tapped, about 25 minutes longer. Cool on a wire rack and store in a cool, dry place until ready to use.
   
   Makes 1 (10- to 12-ounce) loaf