Muffaletta Bread

Ingredients For Muffaletta Bread (1 loaf)

• 1 cup warm water (110 degrees)
• 1 tbsp. of sugar
• 1 package active dry yeast (about 1 tbsp)
• 3 cups bread flour
• 1 1/2 tsp salt
• 2 Tbsp vegetable shortening
• Sesame seeds
  
  

Making The Dough

• Combine water and sugar in a 2-cup glass measuring cup. Stir in the yeast. Let it stand until it becomes foamy, about 5 to 10 minutes.
• Combine 3 cups of flour in a food processor fitted with steel blades, add salt and shortening.
• Add the foamy yeast mixture and process until the dough forms a ball (app. 5 seconds).
• Stop the machine and check the consistency of the dough. It should be smooth and satiny. If the dough is too dry, add more warm water, 1 tbsp. at a time, and proces just until blended. If the dough is too sticky, add a bit more flour, 1 or 2 tbsp at a time, processing just until blended.
• Process 20 seconds to knead.
  

Preparing For Baking

• Lightly oil a large bowl, swirling to coat the bottom and sides. Place the dough in your oiled bowl and turn it to coat all sides. 
• Cover your bowl with a plastic wrap to let the dough rise. Place it in a warm, draft-free place until doubled in bulk (app 1 1/2 hours).
• Lightly grease a baking sheet. When the dough has doubled in bulk, you punch it down and lightly flour its surface.
• Form the dough into a round loaf about 10 inches in diameter and place it on a greased baking sheet.
• Sprinkle the top of the loaf with sesame seeds and press them gently into the surface of the loaf.
• Cover the dough very loosely with plastic wrap and let it rise until it is almost doubled in bulk (app. 1 hour).
• Preheat your oven to 425°F. 

Baking The Muffaletta Bread

• Place a rack in the center of your oven.
• Remove the plastic wrap and place your loaf in the center of your preheated oven for about 10 minutes.
• Now reduce the heat to 375°F and bake your loaf for about 25 minutes.
• The loaf is done when it sounds hollow when you tap on the bottom.
• Let it cool completely before you start slicing it.