Muffuletta Bread Recipe

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Makes 1 Muffuletta Loaf.

Ingredients

  • 1 Cup Warm Water (110 degrees F)
  • 1 Tbsp Active Dry Yeast
  • 1 Tbsp Granulated Sugar
  • 2 Cups All Purpose Flour
  • 1 Cup Bread Flour
  • 1 1/2 tsp Iodized Salt
  • 2 Tbsp Lard or Vegetable Shortening
  • Sesame Seeds
  • 3 Tbsp Extra Virgin Olive Oil

For the Egg Wash:

  • 1 Egg
  • 2 Tbsp Cold Water

Directions

  1. Combine the water, yeast and sugar in the work bowl of a stand mixer, stir well and let stand for 5-10 minutes or until good and foamy.
  2. Meanwhile, combine the flours, salt, and lard in a bowl and work in the fat with your hands until broken up into very small pieces. When the yeast is foamy, fit the mixer with a dough hook attachment and gradually add the flour on low speed until it’s all incorporated. Scrape the sides down between additions.
  3. When the dough comes together, turn it onto a floured work surface and knead until smooth and elastic, 5-10 minutes, adding more flour if necessary.. Alternatively, you can let the machine do the work, but for me, bread is a touch thing.
  4. Coat a large bowl with the Olive Oil, then put the dough in, turning once to coat both sides. Cover loosely with a clean dry towel, or plastic wrap. Let the dough rise in a warm place until doubled in bulk, about 1-1/2 hours.
  5. Punch the dough down and shape into a flat round about 9 inches across (it will expand to about 10″.) Place the dough on a lightly oiled baking sheet. Sprinkle the top with sesame seeds, about 2-3 Tbsp should do it, then press them lightly into the dough.
  6. Loosely cover the loaf and let rise until doubled in bulk, about 1 hour. When the dough has risen, remove the cover, gently brush with the egg wash then gently place into a preheated 425 degree F oven for 10 minutes.
  7. Turn the heat down to 375 degrees F for an additional 25 minutes or until it’s golden brown and sounds hollow when tapped.

 

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