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Granny White
Muffuletta Bread
1
1
1
cup warm water (110 F)
Tbsp sugar
pkg active dry yeast (about 1 Tbsp)
about 3 cups bread flour
1
2
1/2 tsp salt
Tbsp vegetable shortening
sesame seeds
In a 2−cup glass measuring cup, combine water and 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, and
shortening. Add yeast mixture. Process until dough forms a ball,
about 5 seconds. Stop machine; check consistency of dough. It
should be smooth and 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 and 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, about 1 1/2 hours.
277
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