Muffuletta bread
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Muffuletta bread
  Bread    Creole  
Last updated 6/12/2012 1:02:24 AM. Recipe ID 25959. Report a problem with this recipe.
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      Title: Muffuletta bread
 Categories: Breads, Creole
      Yield: 1 servings
 
      1 c  Warm water (110F)
      1 tb Sugar
      1 tb Active dry yeast
      3 c  Bread flour
  1 1/2 ts Salt
      2 tb Vegetable shortening
      1 ea Sesame seeds
 
  In a 2-cup 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 centre of oven.
  Preheat oven to 425F. Remove plastic wrap. Bake loaf in centre of
  preheated oven 10 minutes. Reduce heat to 375F; 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.
  
  Posted by Rich Harper in Intercook
 




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Recipe ID 25959 (Apr 03, 2005)

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