*  Exported from  MasterCook  *
 
                              MUFFULETTA BREAD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Warm water (110F)
    1       tb           Sugar
    1       tb           Active dry yeast
    3       c            Bread flour
    1 1/2   ts           Salt
    2       tb           Vegetable shortening
    1       ea           Sesame seeds
 
   In a 2-cup 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, 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 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
   centre of oven. Preheat oven to 425F. Remove plastic
   wrap. Bake loaf in centre of preheated oven 10
   minutes. Reduce heat to 375F; 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.
   
   Posted by Rich Harper in Intercook
  
 
 
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