Muffuletta Bread

Muffuletta Bread

1 ½ cup bread flour
¾ cups hot water
1 tsp. quick-rise yeast
1 tsp. salt
1 tsp. sugar
½ TBSP. olive oil
(some oil to oil the mixing bowl)

In a 1 cup measuring cup add the yeast to the hot water and proof it by stirring it in to activate it in the hot water, usually ~5 minutes to activate. (It will foam).

Add the water and yeast into a mixing bowl and then the olive oil, salt and sugar. Stir. Add the flour and mix with a wooden spoon. With a plastic spatula roll the mixed dough onto a floured surface and knead to slightly tighten the dough. Grease the bowl and return the dough and cover with cloth towel for 1 ½ to 2 hours until the dough doubles in size.

Push down the dough with your hand or spatula, pour out onto a floured surface and shortly knead again. Oil the bottom of the pan slightly. Place the dough ball in a nonstick round pan, I use a 9” pan but a 10” pan is ideal. Oil the top of the dough and add sesame seeds. Push the seeds into the dough. Set out and let the dough rise again until it reaches the top of the pan.

Preheat an oven to 350° degrees. Bake for 35 minutes exactly, remove the bread and cool it on a cooling rack.

BTW, Muffuletta Bread is nothing more than Italian bread only made round instead of a loaf and has sesame seeds. Italia bread will have olive oil instead of vegetable oil.

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