MUFFALETTA BREAD

Steps:

• 1. In a 2-cup glass measuring cup, combine water and sugar. Stir in yeast.
• 2. Let stand until foamy, 5 to 10 minutes.
• 3. In a food processor fitted with the steel blade, combine 3 cups flour, salt and shortening. Add yeast mixture.
• 4. Process until dough forms a ball, about 5 seconds.
• 5. Stop machine; check consistency of dough. It should be smooth and satiny.
• 6. If dough is too dry, add more warm water, 1 Tbsp. at a time, processing just until blended.
• 7. If dough is too sticky, add more flour, 1 or 2 Tbsp at a time, processing just until blended.
• 8. Process 20 seconds to knead.
• 9. Lightly oil a large bowl, swirling to coat bottom and sides.
• 10. Place dough in oiled bowl; turn to coat all sides.
• 11. Cover bowl with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.
• 12. Lightly grease a baking sheet.
• 13. When dough has doubled in bulk, punch down dough; turn out onto a lightly floured surface.
• 14. Form dough into round loaf about 10 inches in diameter; place on greased baking sheet.
• 15. Sprinkle top of loaf with sesame seeds; press seeds gently into surface of loaf.
• 16. Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour.
• 17. Remove plastic wrap. Place rack in center of oven.
• 18. Preheat oven to 425 degrees.
• 19. Bake loaf in center of preheated oven for 10 minutes.
• 20. Reduce heat to 375 F; bake 25 minutes.
• 21. The loaf is done when it sounds hollow when tapped on bottom. Cool completely on a rack before slicing. Makes 1 loaf.