Muffuletta Bread

Directions

In a 2-cup 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 tablespoon at a time, processing just until blended.

If dough is too sticky, add more flour, 1 or 2 tablespoons 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 1½ hours.

Lightly grease a baking sheet.

When dough has doubled in bulk, punch down dough; turn out onto a lightly floured surface.

Form dough into a round loaf about 10 inches in diameter; place on greased baking sheet.

Sprinkle top of loaf with sesame seeds; press seeds gently into surface of loaf.

Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour.

Place rack in centre of oven.

Preheat oven to 425 degees F.

Remove plastic wrap.

Bake loaf in centre of preheated oven 10 minutes.

Reduce heat to 375℉ (190℃) F; bake 25 minutes.

The loaf is done when it sounds hollow when tapped on bottom.

Cool completely on a rack before slicing.