Muffaletta Bread

Instructions

1. Step 1

   Using the dough hook on your stand mixer*, combine all-purpose flour , 2 cups bread 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 note that dough should be a bit sticky.

2. Step 2

   Increase speed to medium and knead for eight minutes.

3. Step 3

   Turn dough out onto lightly floured board* and form into a ball.

4. Step 4

   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.

5. Step 5

   Cover the bowl with plastic wrap and allow to rise until doubled in bulk, about 1 1/2 hours.

6. Step 6

   Turn dough out onto the floured board and knead for 2 minutes. Divide in two, and form into balls.

7. Step 7

   Let dough rest for 15 minutes then flatten out into discs 7 to 8 inches in diameter.

8. Step 8

   Place each disc on a baking sheet, and poke all over with a fork.

9. Step 9

   Cover with plastic sprayed with oil and allow to rise until doubled in bulk, about 1 1/2 hours.

10. Step 10

    If you have a baking stone* place it on a rack in the center of the oven. Preheat the oven to 425 F.

11. Step 11

    Bake each loaf for 20 to 25 minutes until well-browned. Cool on a wire rack completely before slicing. Note 1 : You can use only all-purpose flour if you wish, but the bread flour adds a bit more chewiness. Note 2 : This bread freezes well if wrapped in a couple of sheets of plastic and stored in a zip-lock freezer bag.