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Prep Time: 180 Minutes Cook Time: 35 Minutes |
Ready In: 215 Minutes Servings: 8 |
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This is a wonderful recipe from /2005/08/21/muffuletta-bread-recipe/ . The right bread makes this special sandwich perfect. I plan to use my trusty 16 yo Panasonic ABM to make the dough. Will raise then shape by hand for second rise & bake as directed in the oven. Ingredients:
1 cup warm water (110 degrees f) |
1 tablespoon active dry yeast |
1 tablespoon granulated sugar |
2 cups all-purpose flour |
1 cup bread flour |
1 1/2 teaspoons iodized salt |
2 tablespoons lard |
sesame seeds |
3 tablespoons extra virgin olive oil |
1 egg |
2 tablespoons cold water |
Directions:
1. Combine the water, yeast and sugar in the workbowl of a stand mixer, stir well and let stand for 5-10 minutes or until good and foamy.
2. Meanwhile, combine the flours, salt, and lard in a bowl and work in the fat with your hands until broken up into very small pieces.
3. When the yeast is foamy, fit the mixer with a dough hook attachment and gradually add the flour on low speed until its all incorporated. Scrape the sides down between additions. When the dough comes together, turn it onto a floured work surface and knead until smooth and elastic, 5-10 minutes, adding more flour if necessary. Alternatively, you can let the machine do the work.
4. Coat a large bowl with the Olive Oil, then put the dough in, turning once to coat both sides. Cover loosely with a clean dry towel, or plastic wrap. Let the dough rise in a warm place until doubled in bulk, about 1-1/2 hours.
5. Punch the dough down and shape into a flat round about 9 inches across (it will expand to about 10″.) Place the dough on a lightly oiled baking sheet. Sprinkle the top with sesame seeds, about 2-3 Tbsp should do it, then press them lightly into the dough. Loosely cover the loaf and let rise until doubled in bulk, about 1 hour.
6. When the dough has risen, remove the cover, gently brush with the egg wash then gently place into a preheated 425 degree F oven for 10 minutes. Turn the heat down to 375 degrees F for an additional 25 minutes or until it’s golden brown and sounds hollow when tapped.
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