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Muffaletta Loaf Recipe
|All purpose flour||3 Cup (48 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1 Cup (16 tbs)|
|Egg white||1 , slightly beaten|
|Sesame seed||1 Teaspoon|
Serving size: Complete recipe
Calories 1429 Calories from Fat 55
% Daily Value*
Total Fat 7 g10.1%
Saturated Fat 0.97 g4.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1525.2 mg63.5%
Total Carbohydrates 290 g96.7%
Dietary Fiber 12.2 g48.8%
Sugars 1.2 g
Protein 45 g91%
Vitamin A 0.01% Vitamin C 0.04%
Calcium 12% Iron 107.4%
*Based on a 2000 Calorie diet
Add the 1 cup warm water to the flour mixture.
Beat with an electric mixer on low speed for 1/2 minute, scraping sides of the bowl.
Beat with the electric mixer on high speed for 3 minutes.
Using a spoon, stir in as much remaining flour as you can.
Turn out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape the dough into a ball; place in a lightly greased bowl, turning once to grease the surface.
Cover and let rise in a warm place till double (about 1 hour).
Punch the dough down; turn out onto a lightly floured surface.
Cover and let rest for 10 minutes.
Shape the dough into a ball; place on a greased baking sheet.
Using the palm of your hand, flatten the dough slightly to form a 6-inch circle.
Combine the egg white and the 1 tablespoon water.
Brush the loaf with the egg white mixture and sprinkle with sesame seed.
Cover and let rise in a warm place till nearly double (30 to 40 minutes).
Bake in a 375Â° oven about 40 minutes or till done.
Remove the bread from the baking sheet.
Place on a wire rack to cool.