An Alphabetize Specific Categories Click Here
Recipe Categories
Breads
Misc Bread

Kat's Muffaleta Bread

1 cup Warm water (110F)
1 Tbsp Sugar
1 pkg. (14 oz) active dry yeast
3 cup Bread flour
1 1/2 tsp Salt
2 Tbsp Vegetable shortening
1 x Sesame seeds

In a 2-cup measuring cup, combine water & 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 & shortening. Add
yeast mixture. Process until dough forms a ball, about 5 seconds.
Stop machine; check consistency of dough. It should be smooth &
satiny. If dough is too dry, add more warm water, 1 Tbsp at a
time, processing just until blended. If dough is too sticky, add
more flour, 1 or 2 Tbsp at a time, processing just until blended.
Process 20 seconds to knead. Lightly oil a large bowl, swirling
to coat bottom & 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, 1-1/2 hours. Lightly grease
a baking sheet. When dough has doubled in bulk, punch down dough;
turn out on a lightly floured surface. Form dough in a round loaf
about 10" in diameter; place on greased baking sheet. Sprinkle top
with sesame seeds; press seeds gently in 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.
Remove plastic wrap. Bake loaf in center 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.

A strange lot this, to be dropped down in a world of barbarians - men who see clearly enough the barbarity of all ages except their own.

- Ernest Crosby