Muffuletta Bread

Total Time: 3 hrs 35 mins Preparation Time: 3 hrs Cook Time: 35 mins

Ingredients

• 1 cup warm water (110 degrees f)
• 1 tablespoon active dry yeast
• 1 tablespoon granulated sugar
• 2 cups all-purpose flour
• 1 cup bread flour
• 1 1/2 teaspoons iodized salt
• 2 tablespoons lard
• sesame seeds
• 3 tablespoons extra virgin olive oil
• 1 egg
• 2 tablespoons cold water

Recipe

• 1 combine the water, yeast and sugar in the workbowl of a stand mixer, stir well and let stand for 5-10 minutes or until good and foamy.
• 2 meanwhile, combine the flours, salt, and lard in a bowl and work in the fat with your hands until broken up into very small pieces.
• 3 when the yeast is foamy, fit the mixer with a dough hook attachment and gradually add the flour on low speed until its all incorporated. scrape the sides down between additions. when the dough comes together, turn it onto a floured work surface and knead until smooth and elastic, 5-10 minutes, adding more flour if necessary. alternatively, you can let the machine do the work.
• 4 coat a large bowl with the olive oil, then put the dough in, turning once to coat both sides. cover loosely with a clean dry towel, or plastic wrap. let the dough rise in a warm place until doubled in bulk, about 1-1/2 hours.
• 5 punch the dough down and shape into a flat round about 9 inches across (it will expand to about 10″.) place the dough on a lightly oiled baking sheet. sprinkle the top with sesame seeds, about 2-3 tbsp should do it, then press them lightly into the dough. loosely cover the loaf and let rise until doubled in bulk, about 1 hour.
• 6 when the dough has risen, remove the cover, gently brush with the egg wash then gently place into a preheated 425 degree f oven for 10 minutes. turn the heat down to 375 degrees f for an additional 25 minutes or until it’s golden brown and sounds hollow when tapped.