The sandwich just got bigger and better! Muffuletta Loaf 120 + 230 ml water 2 tsp dry yeast 130 + 420 g flour 1 1/2 tsp salt In a bowl mix 120 ml lukewarm water, 1 tsp yeast and 130 g flour. Cover and let it double in volume in a warm place. After it has doubled in volume, knead all of the rest ingredients except salt and let rise in a warm place again. Finally, knead in salt also, shape the dough into a loaf and place on a baking tray lined with baking paper. Let it rest for about 30 minutes. Before you put it in the oven, spread on some water over the top so the nice crust can form. Bake in a preheated oven on 428°F/220°C 25-30 minutes or until the crust gets good color. Stuffing about 200 g various Italian cheeses, thinly sliced about 300 g various Italian deli meats, thinly sliced olive salad 1 round bread loaf First, strain the salad and reserve the oil. Cut the loaf in half horizontally, hollow the halves but not completely. There should remain about an inch of the middle around the crust. Soak the inside […]
The post Muffuletta appeared first on Palachinka.
