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

 

Soup and fish explain half the emotions of human life.

Sydney Smith



Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.




This Muffuletta Bread recipe is one of many in our Bread Category.






There is no love sincerer than the love of food.

George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman


This Recipe for Muffuletta Bread is one of thousands in the Recipes-to-go Bread Cookbook.


When baking, follow directions. When cooking, go by your own taste.

Laiko Bahrs


  1. Muffuletta Bread Recipe
  2. Bread Recipes
  3. Free Receipes for you to enjoy!

If you enjoy this Muffuletta Bread Recipe - you should enjoy the recipe collections you can find on the websites below:

Del Monte Recipes

Looksmart Diabetic Recipes

Weight loss (DMOZ)





Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important




Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.


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


Worries go down better with soup.

Jewish Proverb



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

Never work before breakfast; if you have to work before breakfast, eat your breakfast first.

Josh Billings



If you like this Muffuletta Bread recipe please let us know.


I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli.

George Bush , U.S. president, 1990



“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”

Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)



If you find any errors in this Muffuletta Bread recipe please inform us and we will amend the Muffuletta Bread recipe immediately


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.




Muffuletta Bread

Work is the curse of the drinking class.

Oscar Wilde (1854-1900)






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

 

 

 

 

Muffuletta Bread Recipe brought to you by Recipes To-Go


:

 


 

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

Home >> Bread
Recipes To Go