muffaletta bread

How To Make muffaletta bread

• 1

  In a 2-cup glass measuring cup, combine water and sugar.  Stir in
yeast. 
• 2

  Let stand until foamy, 5 to 10 minutes.

• 3

  In a food processor
fitted with the steel blade, combine 3 cups flour, salt and
shortening.  Add yeast mixture. 
• 4

  Process until dough forms a ball,
about 5 seconds. 
• 5

  Stop machine; check consistency of dough.  It 
should be smooth and satiny. 
• 6

  If dough is too dry, add more warm
 water, 1 Tbsp. at a time, processing just until blended. 
• 7

  If dough
is too sticky, add more flour, 1 or 2 Tbsp at a time, processing
just until blended. 
• 8

  Process 20 seconds to knead.
• 9

  Lightly oil a large bowl, swirling to coat bottom and sides. 
• 10

  Place
 dough in oiled bowl; turn to coat all sides. 
• 11

  Cover bowl with
 plastic wrap.  Let rise in a warm, draft-free place until doubled 
in bulk, about 1 1/2 hours.
• 12

  Lightly grease a baking sheet.
• 13

  When dough has doubled in bulk, 
punch down dough; turn out onto a lightly floured surface.
• 14

  Form 
dough into round loaf about 10 inches in diameter; place on greased
 baking sheet.
• 15

  Sprinkle top of loaf with sesame seeds; press seeds 
gently into surface of loaf. 
• 16

  Cover very loosely with plastic wrap;
 let rise until almost doubled in bulk, 1 hour. 
• 17

  Remove plastic wrap. Place rack in center 
of oven.

• 18

  Preheat oven to 425 degrees.
• 19

  Bake loaf in center 
of preheated oven for 10 minutes.
• 20

  Reduce heat to 375 F; bake 25 
minutes. 
• 21

  The loaf is done when it sounds hollow when tapped on 
bottom.
Cool completely on a rack before slicing.  Makes 1 loaf.
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