Muffoletta Bread Recipe
Testa Produce recipe for muffoletta bread
First posted 20 July 2003 at 0416 GMT
Last updated 20 July 2003 at 0852 GMT
By Joe O'Connell,
LOS ANGELES, California, USA —
includes on its website the following
recipe for muffoletta bread. As described below, the recipe
produces a classic Italian loan with a crusty, crunchy exterior and an
airy, soft interior.
- 1 Cup warm water (110F)
- 1 Tbsp sugar
- 1 Tbsp active dry yeast
- 3 Cup bread flour (approximately)
- 1 1/2 Tsp salt
- 2 Tbsp shortening
- Sesame Seeds
In a 2-cup glass measuring cup, combine the water and sugar.
Then stir in yeast, and let the yeast mixture stand until foamy -- about
5 to 10 minutes.
In a food processor fitted with the steel blade, combine the flour,
salt and shortening. Then add the yeast mixture. Process
until the dough forms a ball, about 5 seconds. Stop the processor
and check the consistency of the dough -- it should be smooth and
satiny. If the dough is too dry, add more warm water, one
tablespoon at a time, and process just until blended. If the dough
is too sticky, add more flour, one or two tablespoons at a time, and
process just until blended. When the dough's consistency is
correct, then process the dough 20 seconds to knead it.
Lightly oil a large bowl by swirling the oil to coat the bottom and
sides. Place the dough in the oiled bowl and turn it to coat all
sides. Cover the bowl with plastic wrap and let it rise in a warm,
draft-free place, until it has doubled in bulk, about 1 1/2 hours.
Lightly grease a baking sheet. When the dough has doubled in
bulk, punch down the dough and turn out onto a lightly floured surface.
Form the dough into a round loaf, about 10 inches in diameter and place
it on the greased baking sheet. Sprinkle the top of the loaf with
sesame seeds, and press the seeds gently into surface of loaf.
Cover the dough very loosely with plastic wrap and let it rise until
it has almost doubled in bulk, about 1 hour.
Place a rack in the center of the oven, and preheat the oven to 425F.
Remove the plastic wrap and bake the loaf in the center of the preheated
oven for 10 minutes. Then reduce the heat to 375F and bake for an
additional 25 minutes. The loaf is done when it sounds hollow when
tapped on the bottom.
Cool completely on a rack before slicing.
Makes 1 muffoletta loaf.
This classic recipe for Italian bread and produces a muffoletta with
a crusty exterior and soft, airy interior. This recipe complements
modern taste for lighter bread. To that extent, the muffoletta
bread from this recipe differs from the heavier and denser original but
succeeds with more contemporary tastes.
This bread may be used for the muffoletta sandwich but should not be
limited to that use. The bread is excellent if served alone and is
a fine accompaniment with antipasto, wine, cheese or dinner.