Muffuletta Bread
- 1 cup warm water (110ºF)
- 1 tbsp active dry yeast (appx. 1 packet)
- 1 tbsp granulated sugar
- 2 cups all purpose flour
- 1 cup bread flour
- 1.5 tsp iodized salt
- 2 tbsp vegetable shortening or lard
- 3 tbsp sesame seeds
- 3 tbsp olive oil
- 2 tbsp cold water
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In the bowl of a stand mixer, combine warm water, yeast, and sugar. Stir well and let stand for 10 minutes until it becomes foamy.
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In a separate bowl, combine all purpose flour, bread flour, salt, and shortening. Use your hands to break up the shortening until no noticeable clumps remain.
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Once the yeast is foamy, fit the mixer with the dough hook attachment and slowly add the flour on low speed. Pause to scrape down the sides as necessary.
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After the dough comes together, place it on a lightly floured surface and knead until smooth and elastic (about 10 minutes). A good indicator for when it's done is by poking it with your finger: if the dough springs back quickly to fill the gap, you're good to go.
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Coat a large bowl with the olive oil (3 tbsp is on the generous side). Place the dough in the bowl, then turn once to coat it in oil.
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Cover loosely with a towel or plastic wrap and place in a warm spot, like next to a window with the sun beaming in.
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Allow the dough to rise until doubled in size (about 1.5 hours).
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Punch down the dough and place it on a lightly oiled baking sheet. Shape it into a flat, round disk about 9 inches across.
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Sprinkle to top with sesame seeds and press them gently into the dough.
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Loosely cover the dough and, once again, give it an hour to rise.
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When the dough has risen a second time, whisk together the egg and 2 tbsp of cold water, then brush the top with the egg wash.
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Place the dough in an oven at 425ºF for 10 minutes.
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Turn the heat down to 375ºF and bake for an additional 25 minutes.
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