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Title: Muffalatta Bread
Categories: Breadmaker Ethnic
Yield: 1 Servings
| 1 | c | Warm water; (110F) |
| 1 | tb | Sugar |
| 1 1/2 | ts | Salt |
| 2 | tb | Shortening (don't sub applesauce) |
| 3 | c | Bread flour |
| 2 | tb | Gluten |
| 1 | tb | Yeast |
| 2 | tb | Seltzer Water |
Put all in bread machine in order,on dough setting, while watching bread ball form, add at least 2 TBS seltzer water, so nice smooth ball forms, more if needed. After cycle finished, take out form into flying saucer form, and let rise another hour. Round loaf should be about 10 in diameter. You can at this time moisten surface and sprinkle with sesame seeds, gently pressing in. Put on greased baking sheet. Cover with light cloth. Should rise at least 1 hour. Preheat oven to 425F, bake loaf for 10 min, reduce heat to 375 F, bake 25 min. The loaf is done when it sounds hollow when tapped on bottom. Cool completely on rack before slicing across the middle.
Put your favorite meats and cheeses (be sure to include mortadella, salami
and some nice mild cheeses). Layer the meat and cheeses, and top with your
olive salad. They usually take some bread out of the top and drizzle the
olive oil on it. They take the bread out to make room for the olive salad,
and we dip it in the oil and eat it previous next