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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Muffuletta bread, similar to Italian is the bread that is filled with cold cuts and olive salad A specialty of New Orleans, this sandwich originated in 1906 at the Central Grocery. When I am in a hurry I usually buy a round loaf of iIalian or sourdough or even corn rye. Read more . I make my own olive salad and pick and choose the cheese and cold cuts i enjoy the best. Served with potato and macaroni salad and chips, makes a great lunch. Ingredients:
1 cup warm water (110 f) |
1 tablespoon granulated sugar |
1 package active dry yeast (about 1 tablespoon) |
3 cups bread flour (approximately) |
1 1/2 teaspoons salt |
2 tablespoons vegetable shortening |
sesame seeds |
Directions:
1. In a 2-cup glass measuring cup, combine water and sugar.
2. Stir in yeast.
3. Let stand until foamy, 5 to 10 minutes.
4. In a food processor fitted with the steel blade, combine 3 cups
5. flour, salt and shortening.
6. Add yeast mixture.
7. Process until dough forms a ball, about 5 seconds.
8. Stop machine; check consistency of dough.
9. It should be smooth and satiny. If dough is too dry, add more
10. warm water, 1 tablespoon at a time, processing just until blended. If
11. dough is too sticky, add more flour, 1 or 2 tablespoons at a time,
12. processing just until blended.
13. Process 20 seconds to knead.
14. Lightly oil a large bowl, swirling to coat bottom and sides.
15. Place
16. dough in oiled bowl; turn to coat all sides.
17. Cover bowl with plastic wrap.
18. Let rise in a warm, draft-free place until doubled in bulk,
19. about 1 1/2 hours.
20. Lightly grease a baking sheet. When dough has doubled in bulk, punch down dough; turn out onto a lightly floured surface.
21. Form dough into a round loaf about 10 inches in diameter; place on greased baking sheet.
22. Sprinkle top of loaf with sesame seeds; press seeds gently
23. into surface of loaf.
24. Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour.
25. Place rack in center of oven.
26. Preheat oven to 425 F.
27. Remove plastic wrap.
28. Bake loaf in center of preheated oven 10 minutes.
29. Reduce heat to 375 F; bake 25 minutes.
30. The loaf is done when it sounds hollow when tapped on bottom.
31. Cool completely on a rack before slicing.
32. Makes 1 loaf.
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