Recipe: Muffuletta Bread

Muffuletta Bread
From Terry Thompson's Cajun-Creole Cooking Published by HPBooks Inc.
Yield: 1 loaf

1 cup water,lukewarm
1 Tbsp sugar
1 pkg active dry yeast
3 cups Bread flour
1 1/2 Tbsp vegetable shortening
Sesame seeds

In a 2-cup glass 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 five 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, pro- cessing just until blended. If dough is too sticky, add more flour, one or two 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 a 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 a 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 center of oven. Preheat oven to 425F (220C). Remove plastic wrap. Bake loaf in center of pre- heated oven 10 minutes. Reduce heat to 375F (190C); bake 25 minutes. The loaf is done when it sounds hollow when tapped on bottom. Cool completely on a rack before slicing.