Muffuletta Bread

Muffuletta BreadMuffuletta bread
3 cups bread flour
1 1/2 tsp salt
1 cup luke warm water
3 tsp instant yeast
1 tbs sugar
2 tbs olive oil
1/4 cup sesame seeds

Place the sugar and yeast into the warm water and let it sit until it becomes bubbly. Make sure the water is not too hot. Meanwhile place the bread flour and salt into a stand mixer or a bowl. Once the yeast is bubbly slowly pour it into the flour along with the oil. Stir the mixture with the paddle attachment on your mixer or a fork until smooth and not too sticky. Remove from the bowl and knead for 5 minutes. Place the ball into a lightly oiled bowl cover with plastic wrap and a towel (make sure it’s air tight). Let it rise in a warm place until doubled in size.

Preheat the oven to 425 degrees. Remove the dough form the bowl and punch the air out and form into an oval. Lightly brush the round with olive oil and sprinkle with sesame seeds, lightly pressing them into the dough. Cover and let rise for another 15 minutes. Place in the oven on the top rack and bake for 10 minutes. Reduce heat to 375 degrees and cook for 15 minutes longer. The loaf will sound hollow when tapped.

This entry was posted in Breads.