Muffuletta Bread
1 cup lukewarm water
2 tablespoons extra-virgin olive oil
1 tablespoon sugar
1 1/2 teaspoons salt
3 cups bread flour or all-purpose flour
3 teaspoons instant active dry yeast
Cornmeal
Sesame seeds
Olive oil
Using your mixer with dough hook, place water, olive oil, sugar, salt,
flour, and yeast in the bowl. Beat until smooth. If using your bread
machine, select dough setting and press start. When dough cycle has
finished, remove dough from pan and turn out onto a lightly oiled
surface. Form dough into an oval, cover with plastic wrap, and let rest
for 10 minutes.
After resting, turn dough bottom side up and press to flatten. Form
dough into a one-inch high circle and place on a baking sheet dusted
with cornmeal. Press sesame seeds into surface of dough and brush with
olive oil. Cover with plastic wrap and let rise in a warm place 30 to 50
minutes or until doubled in size.
Preheat oven to 425 degrees F. After rising, bake for 10 minutes. Reduce
heat to 375 degrees F. and bake 15 minutes or until loaf sounds hollow
when tapped. (A good check is to use an instant digital thermometer to
test your bread. The temperature should be between 200 and 210 degrees.)
Remove from oven and cool on a wire rack before slicing.
Makes 1 loaf.
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