I baked. What was I thinking of? One minute I’m chatting with fellow blogger, Kay http://myhomecookedmeals.blogspot.fr/ about the olive salad for muffuletta sandwiches and the next, I’m on my way to buy bread flour. Mind snatched again! This has got to be an age thing. Back in the day, I would have just used baguettes and been glad!
I almost put paid to the Kitchenaid! That’s why I don’t bake. It makes me tense and this tension and anxiety caused me to plug the 110V machine into the 220V socket on my island. I know so much better than this! I’ve spent most of my life in 220V countries with 110V machines. That’s why I had the kitchen people include 2 pop up electric sockets in my island; one for 110 and one for 220. A spark and an ugly sound flew out of the socket when I plugged it in and I said the f word for my total stupidity! Several times. However, the thing still worked when I plugged it in the 110 socket. God is good! I just want to have fun. Baking is not fun to me :( Frugal, can you imagine if I had to buy another Kitchenaid? I would have hated that! As would have my husband. The Kitchenaid was my Christmas present to him one year. I don’t bake :) I only use it when the recipe says “knead” or “whip”. The machine is practically new. Probably not anymore. LOL.
Part of the tension comes from proofing the yeast. Unless it’s Fleischmann’s from the good ole U.S. of A., I have very little faith in yeast, and hover anxiously over the bowl, waiting for the yeast to start bubbling. It doesn’t mean that France doesn’t have good yeast, but the brand that I found was the same brand that used to be “iffy” in the countries I lived in. I tend to harbor a totally unfair suspicion, because when the yeast is stored properly, as it is here, it works as well as Fleischmann’s. I just can’t seem to shake the remembered trauma of having dead yeast in a huge bowl of dough with guests arriving too soon. I’m still going to have my husband bring back some Fleischmann’s from the States. I don’t care! I laugh in the face of my absurdity. Ha, ha, ha! A happy Rosemary is a worry free Rosemary and that’s a good thing.
Anyway. My bread rose beautifully! And it wasn’t thick and bready. Big Easy! Yeah! So pretty, it makes me want to make it again. The recipe comes from NOLA Cuisine http://www.nolacuisine.com/2005/08/21/muffuletta-bread-recipe/, my go to site for Cajun and Creole dishes.
1 cup warm water
1 tbsp active dry yeast
1 tbsp sugar
2 cups all purpose flour
1 cup bread flour
1 1/2 tsp salt
2 tbsp lard
2tbsp cold water
3 different kinds of sliced cheeses, preferably Italian
3 different kinds of cold cuts, preferably Italian
Put the yeast and sugar in the water until in starts to foam or bubble. In the meantime, sift the flours together with the salt and then cut in the lard with a pastry cutter, two knives or your fingers.
Pour the yeast mixture into a Kitchenaid and, on low, gradually add the flour until the ingredients are well blended. Increase the speed to knead and have a glass of iced tea.
When the the dough is smooth and elastic, form into a ball, put into a oiled bowl, turning once to coat with oil. Cover with a towel and put into a warm place to rise for 1 1/2 hours.
Punch the dough down, form into a flat round about 9 inches across, place on a lightly oiled baking sheet or pizza pan. Sprinkle with the sesame seeds, cover with a towel and allow to rise for another hour.
Beat the egg and water together and brush the top of the bread with this wash.
Bake at 425 F for 10 minutes, decrease to 375 F and continue to bake for 20-25 minutes until the bread browns and sounds hollow when tapped.
Cut the bread in half lengthwise, brush both cut sides with olive oil, layer cheese and meats alternately on the bottom half, then top with the olive salad. Put the top on and press down. Cut into wedges and serve.
Beverage suggestion: Iced tea or beer