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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.