Prep 3 hrs
Cook 25 mins
- 236.59 ml warm water (110 F)
- 14.79 ml sugar
- 7.08 g package active dry yeast (about 1 tablespoon)
- 709.77 ml bread flour, approximately
- 7.39 ml salt
- 29.58 ml vegetable shortening
- sesame seeds
- In a 2 cup glass measuring cup, combine water and sugar.
- Stir in yeast. Let stand until foamy, 5-10 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, and check consistency of dough. It should be smooth and satiny.
- If dough is too dry, add more warm water, 1 tablespoon at a time, processing just until blended.
- If dough is too sticky, add more flour, 1 or 2 tablespoons 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 the oiled bowl, and turn dough 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, and turn out onto a lightly floured surface.
- Form dough into a round loaf about 10" in diameter, and place on a greased baking sheet.
- Sprinkle top of loaf with sesame seeds.
- Press seeds gently into surface of loaf.
- Cover very loosely with plastic wrap, and let rise until almost doubled in bulk, 1 hour.
- Place rack in center of oven.
- Preheat oven to 425.
- Remove plastic wrap.
- Bake loaf in center of preheated oven, for 10 minutes.
- Reduce heat to 375, and bake 25 minutes.
- The loaf is done when it sounds hollow when tapped on bottom.
- Cool completely on a rack before slicing.
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