Muffuletta Bread Recipe

How to make it

---

• 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 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 center of oven.
• Preheat oven to 425 F.
• Remove plastic wrap.
• Bake loaf in center of preheated oven 10 minutes.
• Reduce heat to 375 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.