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Muffaletta Bread

1 cup Warm water (110F)
1 Tbsp Sugar
1 pkg. (14 oz) active dry yeast
3 cup Bread flour
1 1/2 tsp Salt
2 Tbsp Vegetable shortening
1 x Sesame seeds

In a 2-cup measuring cup, combine water & 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 & shortening. Add
yeast mixture. Process until dough forms a ball, about 5 seconds.
Stop machine; check consistency of dough. It should be smooth &
satiny. If dough is too dry, add more warm water, 1 Tbsp at a
time, processing just until blended. If dough is too sticky, add
more flour, 1 or 2 Tbsp at a time, processing just until blended.
Process 20 seconds to knead. Lightly oil a large bowl, swirling
to coat bottom & 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, 1-1/2 hours. Lightly grease
a baking sheet. When dough has doubled in bulk, punch down dough;
turn out on a lightly floured surface. Form dough in a round loaf
about 10" in diameter; place on greased baking sheet. Sprinkle top
with sesame seeds; press seeds gently in surface of loaf. Cover
very loosely with plastic wrap; let rise until almost doubled in
bulk, 1 hour. Place rack in center of oven. Preheat oven to 425F.
Remove plastic wrap. Bake loaf in center of preheated oven 10
minutes. Reduce heat to 375F; bake 25 minutes. The loaf is done
when it sounds hollow when tapped on bottom. Cool completely on a
rack before slicing. makes 1 loaf.


Muffaletta

1/2 cup chopped pimento-stuffed olives
1/2 cup chopped pitted ripe olives
1/2 cup chopped celery
1/2 cup chopped mixed pickled vegetables
1/3 cup olive or salad oil
1/4 cup snipped parsley
3 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon dry oregano, crushed
freshly ground pepper
1 1-1/2 lb. loaf unsliced round Italian bread
1/4 lb. thinly sliced Genoa salami
1/4 lb. sliced provolone
1/4 lb. ham
leaf lettuce (optional)

In a bowl, combine olives, celery, vegetables, oil, parsley, lemon
juice, garlic, oregano, and pepper. Cover and refrigerate 8 hours
or overnight, tossing once or twice. To assemble sandwiches, cut
loaf in half horizontally. Cut off 1/2" slice from the cut side of
one half, put aside. Drain pickling mixture, reserving marinade.
Brush both sides of bread with marinade. Layer bottom of loaf with
salami, half the olive mixture, cheese, remaining olive mixture,
and then the ham. Top with lettuce leaves if desired. Cover with
top bread. Cut in sections to serve.

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