This was probably the best loaf of muffuletta bread I’ve made. I don’t know how it happened. Perhaps it was my disregard of rising times because I was too busy wandering around town and the Dyberry Cemetery behind the house. Pardon the artificial light; my husband, Jade and Laura (old, old friend and house guest) rather churlishly refused to sit in the dark while I got the shots, and I refused to use automatic.
I would like to thank my ingredients; King Arthur bread flour, Morrell Snow Cap Lard and good old reliable Fleischmanns yeast.
Last but by no means least, I’d like to give all praises to my Pennsylvania Kitchenaid that I whined my husband into buying, even though I have one just like it in France. Without this machine, you’d be looking at this sandwich on Wonderbread 😀 I do not knead nor do I need to.
No baker, I do love to see the miracle of rising dough.