Muffuletta Bread Recipe




Muffuletta Bread Ingredients

1 cup warm water (110f)
1 tbsp sugar
1 tbsp active dry yeast
3 cup bread flour
1 1/2 tsp salt
2 tbsp vegetable shortening
1 each sesame seeds

A Recipe for
Muffuletta Bread

 

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This is a recipe for Muffuletta Bread from the recipe cookbook of Recipes-to-go (Bread)


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Muffuletta Bread recipe - a tasty recipe for you to add to your collection!

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




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Muffuletta Bread

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Muffuletta Bread Directions

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

Serves: 1

 

 

 

 

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Muffuletta Bread Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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