Muffaletta Bread

 

This is one of my favorite breads, Got it from Chef Rick...

 

 

1 cup warm water (110 degrees)

1 Tbsp. sugar

1 package active dry yeast (about 1 Tbsp.)

3 cups bread flour

1 1/2 tsp salt

2 Tbsp vegetable shortening

Sesame seeds

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 Tbsp. at a time, processing just until blended.  If dough

is too sticky, add more flour, 1 or 2 Tbsp 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 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 degrees.  Remove plastic wrap.  Bake loaf in center

of preheated oven for 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.