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This is an excellent recipe for muffuletta bread. In fact, I have a double recipe in my oven right now...Really!--- However, this recipe is taken practically word for word from a great cookbook called, "Cajun-Creole Cooking" by Terry Thompson. I believe it was first published in 1986. I don't know if, "Linda" took this recipe from the book or from someone else who took it from the book but I do believe in giving proper credit to the original author.--- As I said, the recipe is very good. I use rapid rise yeast and I make mine in my Kitchen Aid mixer. I first combine the water, yeast and sugar in a separate bowl. In the mixer work bowl I combine the flour, salt and shortening, (This time I used lard) and mix it with the mixer paddle until the fat is cut in thoroughly. I then add the water/yeast and a bring it together with the paddle. I then switch to the dough hook. Sometimes I have to add a few more tablespoons of water to keep it moist. It should just barely pull away from the side of the bowl while it kneads. I let it knead on about speed 3 for 10 minutes. I remove the dough and briefly knead it by hand before shaping it into a smooth round ball. I put the ball into a greased large metal bowl and cover with plastic wrap to double in bulk. Another change/recommendation I would make is that when you punch down the dough and spread it out into a round loaf you make it smaller than 10", maybe more like 9". As it rises it will also spread out to about 10". I gave this recipe 5 stars but I gave those stars to Terry Thompson instead of Linda because Terry is the original. Time to take the bread out of the oven. Yum! It came out perfect, as usual!-- Bruce
This is a dead ringer for the original New Orleans bread, but what do I know. I'm just the janitor...and the cook... Made for All You Can Eat Buffet--Special Event Tag.
Completely perfect muffaletta bread recipe. This has also become my go to roll recipe. I've found that the initial rise may take MUCH less time than an hour though. Check it after a half an hour if your yeast is very fresh. Great oven spring when fully risen also. Since it's not a super lean dough it holds well for a day or two