Muffuletta bread

Yield: 1 servings

Measure Ingredient
1 cup Warm water (110F, 45C)
1 tablespoon Sugar
1 \N Pk 1/4 oz active dry yeast
3 cups Bread flour
1½ tablespoon Vegetable shortening
\N \N Sesame seeds

In a 2-cup glass 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 a plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1-½ 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 a 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 center of oven.

Preheat oven to 425F (220C). Remove plastic wrap. Bake loaf in center of preheated oven 10 minutes. Reduce heat to 375F (190C); 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.

Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: Submitted By FRED TOWNER MSG#: 182 Submitted By GAIL SHIPP On 12-09-95

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