Great bread to make Recipe #269936 topped with Recipe #269638. You just gotta try one of these New Orleans Po Boys! You'll be glad you did! Preparation time includes rising time for dough.
- Ready In:
- 3hrs 25mins
- 1 cup warm water (110 F)
- 1 tablespoon sugar
- 1 (1/4 ounce) package active dry yeast (about 1 tablespoon)
- 3 cups bread flour, approximately
- 1 1⁄2 teaspoons salt
- 2 tablespoons 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.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
Join The Conversation
I made this today, to prepare for a mega-muffuletta sandwich that will be assembled for lunch tomorrow. The recipe was easy to follow - I especially liked the extra instructions provided by @Bruce Benjamin - I followed his guidance with using my Kitchenaid mixer with mixing paddle and dough hook. I maybe could have used a touch more water in the mix - the dough ball was firm, not sticking to the bowl at all. It rose well, and smelled amazing after baking. I'm hoping the bread won't be too tough after the time in the mixing bowl - will post a follow-up with shots of this loaf made into a gigantic muffuletta sandwich. My only irritant is the sesame seeds - they fall right off. I saw another recipe that called for an egg wash. Would that help keep those sesame seeds in place?
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