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Muffuletta

Muffuletta

3 Hr(s)
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1 serving
Original recipe yields 1 serving
2 cups King Arthur Bread Flour
2 1/2 cup self-rising regular flour
1 tablespoon sea salt
1 tablespoon regular sugar
2 package s quick rising Fleishman Yeast
2 tablespoons olive oil
1 1/2 cups lukewarm water 90 to 105 degrees F
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Let's Make It
1
Put all dry ingredients in a large bowl or pan. Put olive oil in the water. Make a hole in the center of the dry ingredients, pour water in and stir with a wooden spoon until mixed. Turn dough out of the counter top and let it rest while you clean up. This dough may be a little sticky.
2
Start kneading the bread by folding the back portion toward the front and begin kneading with the heels of your hands, pushing away from you. Give it a quarter turn and repeat until the dough is smooth and elastic, about 15 minutes. If too sticky put a little flour on your hands as you knead.
3
Take pieces of the dough the size of a baseball. Roll it into a ball and then flatten it. Place it on a clean floured towel on the counter, and then take a fork and poke some holes in the little loaf...continue until all have been made. Cover with plastic wrap and then I put a bread rising quilt (that I made) on top to keep it warm and free from drafts.
4
When the little loaves have risen to double in size, place them on a baking stone in a 400 degrees F oven for about 20 minutes, until golden brown.
5
Remove from oven and place on cooling rack until completely cool. Use when cool or freeze for later.
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