seeds for the top. shape and form the authentic muffoletta bread from sicily is baked with a softer crust and a denser interioir than 'normal' italian loaves. its shape is round (about " diameter) and lower in height than 'normal' loaves. fennel or sesame seeds usually top the loaves....
seeds for the top. shape and form the authentic muffoletta bread from sicily is baked with a softer crust and a denser interioir than 'normal' italian loaves. its shape is round (about " diameter) and lower in height than 'normal' loaves. fennel or sesame seeds usually top the loaves....
seeds for the top. shape and form the authentic muffoletta bread from sicily is baked with a softer crust and a denser interioir than 'normal' italian loaves. its shape is round (about " diameter) and lower in height than 'normal' loaves. fennel or sesame seeds usually top the loaves....
seeds for the top. shape and form the authentic muffoletta bread from sicily is baked with a softer crust and a denser interioir than 'normal' italian loaves. its shape is round (about " diameter) and lower in height than 'normal' loaves. fennel or sesame seeds usually top the loaves....
source: williams sonoma i have used butter in this pastry to create a flakier, puff-pastry like feel. you can replace this with the same quantity of oil if you'd like, but this will be slightly less flaky. if you don't want to make your samosas from scratch, you are free to use ready-made samosa pastries...