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--- recipes:muffuletta_bread [2016/12/16 22:34] – ↷ Page name changed from recipes:muffaletta_bread to recipes:muffuletta_bread jmarcos
+++ recipes:muffuletta_bread [2017/01/04 09:07] (current) – jmarcos
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+{{ :recipes:muffaletta_bread.jpg?direct&200|}}
+====== Muffuletta Bread ======
+/* Description */
+[[http://www.nolacuisine.com/2005/08/21/muffuletta-bread-recipe/ | Nola Cuisine]]
+<WRAP right>{(rater>id=100|name=Muffaletta Bread|type=rate|headline=off)}</WRAP>
+|**Preheat:** 425°|**Yield:** 1 10" round||
+|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|
+====== 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 ======
+  - Combine the water, yeast and sugar in the workbowl of a stand mixer, stir well and let stand for 5-10 minutes or until good and foamy.
+  - 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 its all incorporated. Scrape the sides down between additions.
+  - 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.
+  - 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.
+  - 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.
+  - 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 oven for 10 minutes.
+  - Turn the heat down to 375 degrees for an additional 25 minutes or until it’s golden brown and sounds hollow when tapped.
+====== Notes ======
+  * The object is a nice crisp crust and a light center, you don’t want a real chewy, hearty bread for this sandwich.
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes Bread/Yeast American/Cajun-Creole }}
+/* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line,
+replacing the "TagsNeeded" tag and separated by spaces. */
+/*
+---Recipe Types---
+Appetizer
+Beverage
+Beverage/Cocktail
+Bread American/Cajun-Creole
+Bread/Biscuit-Roll
+Bread/Muffin
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+SlowCooker
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+Vegetarian
+---Recipe Cuisines---
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+---Recipe Sources---
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+---Recipe Ratings---
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+---Recipe Alerts---
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+*/
+~~DISCUSSION~~