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Muffaletta Loaf

Grannys.kitchen's picture
Ingredients
  All purpose flour 3 Cup (48 tbs)
  Active dry yeast 1⁄4 Ounce (1 Package)
  Salt 3⁄4 Teaspoon
  Warm water 1 Cup (16 tbs)
  Egg white 1 , slightly beaten
  Water 1 Tablespoon
  Sesame seed 1 Teaspoon
Directions

In a large mixer bowl combine 1 cup of the flour, the yeast, and the salt.
Add the 1 cup warm water to the flour mixture.
Beat with an electric mixer on low speed for 1/2 minute, scraping sides of the bowl.
Beat with the electric mixer on high speed for 3 minutes.
Using a spoon, stir in as much remaining flour as you can.
Turn out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape the dough into a ball; place in a lightly greased bowl, turning once to grease the surface.
Cover and let rise in a warm place till double (about 1 hour).
Punch the dough down; turn out onto a lightly floured surface.
Cover and let rest for 10 minutes.
Shape the dough into a ball; place on a greased baking sheet.
Using the palm of your hand, flatten the dough slightly to form a 6-inch circle.
Combine the egg white and the 1 tablespoon water.
Brush the loaf with the egg white mixture and sprinkle with sesame seed.
Cover and let rise in a warm place till nearly double (30 to 40 minutes).
Bake in a 375° oven about 40 minutes or till done.
Remove the bread from the baking sheet.
Place on a wire rack to cool.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Dish: 
Bread

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