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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This a bread for muffalettas Ingredients:
4 1/2 c all-purpose flour |
1 1/2 c water |
1 tbsp kosher salt |
1 tbsp sugar |
2 tbsp olive oil |
2 tsp rapid-rise yeast |
Directions:
1. Using the dough hook, combine 4 cups flour, water, salt, sugar, olive oil, and yeast in the bowl of a stand mixer - scraping down sides as needed - at low speed until blended. Add additional flour if needed, but dough should be a bit sticky. Increase speed to medium and knead for eight minutes.
2. Turn dough out onto lightly floured board and form into a ball.
3. Clean and dry mixing bowl and spray lightly with non-stick cooking spray. Place dough in bowl, seam-side down, and spray top lightly with oil. Cover bowl with plastic wrap and allow to rise until doubled in bulk, about 1 1/2 hours.
4. Turn dough out onto the floured board and knead for 2 minutes. Divide in two, and form into balls. Let dough rest for 15 minutes then flatten out into discs 7 - 8 inches in diameter. Place each disc on a baking sheet, dock with a fork, and cover with plastic sprayed with oil. Allow to rise until doubled in bulk, about 1 1/2 hours.
5. Preheat oven to 425F.
6. Bake each loaf for 20 to 25 minutes until well-browned. Cool completely before slicing.
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