Muffuletta Bread (Recipe)

Muffuletta Bread

1 cup warm water (110F, 45C)
1 tablespoon sugar
1 (1/4-oz.) pkg. active dry yeast (about 1 tablespoon)
About 3 cups bread flour
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 to 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; check consistency of dough. It should be smooth and satiny. If dough is too dry, add more warm water, I 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 oiled bowl; turn 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; turn out onto a lightly floured surface. Form dough into a round loaf about 10 inches in diameter; place on greased baking sheet. Sprinkle top of loaf with sesame seeds; press seeds gently into surface of loaf. Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour.

Place rack in center of oven. Preheat oven to 425F (220C). Remove plastic wrap. Bake loaf in center of preheated oven 10 minutes. Reduce heat to 375F (190C); bake 25 minutes. The loaf is done when it sounds hollow when tapped on bottom. Cool completely on a rack before slicing.

Makes 1 loaf.
-from Terry Thompson-Anderson's Cajon-Creole Cooking