/ Savory Breads
warm water (110 degrees)
active dry yeast (about 1 tbsp.)
How to Make Muffaletta Bread
1In a 2-cup glass measuring cup, combine water and sugar. Stir in
2Let stand until foamy, 5 to 10 minutes.
3In a food processor
fitted with the steel blade, combine 3 cups flour, salt and
shortening. Add yeast mixture.
4Process until dough forms a ball,
about 5 seconds.
5Stop machine; check consistency of dough. It
should be smooth and satiny.
6If dough is too dry, add more warm
water, 1 Tbsp. at a time, processing just until blended.
is too sticky, add more flour, 1 or 2 Tbsp at a time, processing
just until blended.
8Process 20 seconds to knead.
9Lightly oil a large bowl, swirling to coat bottom and sides.
dough in oiled bowl; turn to coat all sides.
11Cover bowl with
plastic wrap. Let rise in a warm, draft-free place until doubled
in bulk, about 1 1/2 hours.
12Lightly grease a baking sheet.
13When dough has doubled in bulk,
punch down dough; turn out onto a lightly floured surface.
dough into round loaf about 10 inches in diameter; place on greased
15Sprinkle top of loaf with sesame seeds; press seeds
gently into surface of loaf.
16Cover very loosely with plastic wrap;
let rise until almost doubled in bulk, 1 hour.
17Remove plastic wrap. Place rack in center
18Preheat oven to 425 degrees.
19Bake loaf in center
of preheated oven for 10 minutes.
20Reduce heat to 375 F; bake 25
21The loaf is done when it sounds hollow when tapped on
Cool completely on a rack before slicing. Makes 1 loaf.
Printable Recipe Card