Sicilian Muffaleta Bread [bread machine]
From:	Maria, North Carolina, USA
Comments:	This classic recipe for Italian bread produces a muffaleta with a crusty exterior and soft, airy interior. This recipe complements modern taste for lighter bread; to that extent, the muffaleta bread from this recipe differs from the heavier and denser original but succeeds with more contemporary tastes. This bread may be used for a muffaleta sandwich but should not be limited to that use; the bread is excellent if served alone and is excellent served along with antipasto, wine, cheese or dinner. No other word in any language has so many spelling variations than this Sicilian bread, including muffoletto, muffuletta, muffaletta, muffeletta, muffalata, muffaleta, muffalatta, muffalotta, muffaletto. muffelata, muffuletto, muffelatta, muffeleta, muffeletto, muffuleta, muffolette, muffuletti, muffoletta, muffulata, muffulette, muffoleto, muffalette, muffoletti, muffolatta, muffalota, muffaleto, muffalet, muffolata, muffolet, muffeleto, muffulet, muffiletta, muffolotta, muffelette, muffalita, muffelotta, muffulotta, muffalutta, muffaletti and muffelet.
Serving:	1 loaf
Ingredients	Preparation
1 [1/4-ounce / 7-g] package active dry yeastactive dry yeast Approximately 3 cups [750 mL] bread flour 1 1/2 tablespoons [22.5 mL] salt 1 tablespoon [15 g] sugar 2 tablespoons [30 g] shortening 1 cup [250 mL] warm [110°F / 43°C] water Sesame seeds, to sprinkle	Mix together all ingredients, in the order given. Bake into a bread machine, following manufacturer's instructions. Unmold onto a rack and sprinkle bread with sesame seeds. Leave to cool completely, before slicing.