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MUFFALETTA BREAD




Source of Recipe


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List of Ingredients






1 cup Warm water (110F)
1 Tablespoon Sugar
1 package (14 ounces) active dry yeast
3 cup Bread flour
1-1/2 teaspoon Salt
2 Tablespoons Vegetable shortening
Sesame seeds

In a 2-cup measuring cup, combine water & 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 & shortening. Add yeast mixture. Process until dough forms a ball, about 5 seconds. Stop machine; check consistency of dough. It should be smooth & 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 & 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, 1-1/2 hours. Lightly grease a baking sheet. When dough has doubled in bulk, punch down dough; turn out on a lightly floured surface. Form dough in a round loaf about 10 inches diameter; place on greased baking sheet. Sprinkle top with sesame seeds; press seeds gently in surface of loaf. Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour. Place rack in center of oven. Preheat oven to 425o F. Remove plastic wrap. Bake loaf in center of preheated oven 10 minutes. Reduce heat to 375o F; 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.


Recipe