Best 2 Muffuletta Bread Recipes
**Muffuletta Bread: A New Orleans Classic with a Twist**
Muffuletta bread, a traditional New Orleans sandwich bread, is a large, round loaf with a crispy crust and a soft, airy interior. It is typically filled with a variety of meats, cheeses, and olive salad, and served on a thick slice of the bread. This article provides two recipes for making muffuletta bread: a traditional version and a sourdough version. Both recipes are easy to follow and result in a delicious, authentic muffuletta bread that is perfect for your next sandwich.
MUFFULETTA BREAD
Great bread to make Recipe #269936 topped with Recipe #269638. You just gotta try one of these New Orleans Po Boys! You'll be glad you did! Preparation time includes rising time for dough.
Provided by Lindas Busy Kitchen
Categories Yeast Breads
Time 3h25m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- In a 2 cup glass measuring cup, combine water and sugar.
- Stir in yeast. Let stand until foamy, 5-10 minutes.
- In a food processor fitted with the steel blade, combine 3 cups flour, salt and shortening.
- Add yeast mixture.
- Process until dough forms a ball, about 5 seconds. Stop machine, and check consistency of dough. It should be smooth and satiny.
- If dough is too dry, add more warm water, 1 tablespoon at a time, processing just until blended.
- If dough is too sticky, add more flour, 1 or 2 tablespoons at a time, processing just until blended. Process 20 seconds to knead.
- Lightly oil a large bowl, swirling to coat bottom and sides.
- Place dough in the oiled bowl, and turn dough to coat all sides.
- Cover bowl with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk,.
- about 1 1/2 hours.
- Lightly grease a baking sheet.
- When dough has doubled in bulk, punch down dough, and turn out onto a lightly floured surface.
- Form dough into a round loaf about 10" in diameter, and place on a greased baking sheet.
- Sprinkle top of loaf with sesame seeds.
- Press seeds gently into surface of loaf.
- Cover very loosely with plastic wrap, and let rise until almost doubled in bulk, 1 hour.
- Place rack in center of oven.
- Preheat oven to 425.
- Remove plastic wrap.
- Bake loaf in center of preheated oven, for 10 minutes.
- Reduce heat to 375, and bake 25 minutes.
- The loaf is done when it sounds hollow when tapped on bottom.
- Cool completely on a rack before slicing.
MUFFULETTA GARBAGE BREAD
We love a good muffuletta, the classic New Orleans sandwich stuffed with Italian deli meats, cheese and olive salad. Here, we've wrapped all the good stuff up in pizza dough and baked it, making a warm, melty, delicious sandwich experience perfect for Mardi Gras, or really any party at all.
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Stir the olives, giardiniera and parsley together in a bowl.
- Roll out the dough on a lightly floured work surface into a 20-by-14-inch rectangle. Working from the shorter end, distribute the provolone over half of the dough, leaving a 1-inch border at the edge. Evenly distribute the salami over the provolone, then repeat with the ham and mortadella. Sprinkle the olive salad evenly on top. Working from the shorter end, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
- Transfer the log to the prepared baking sheet and brush with the beaten egg. Sprinkle the sesame seeds on top, then use a sharp knife to slash 4 crosswise vents into the top of the dough.
- Bake until the bread is golden brown, 35 to 40 minutes. (The cheese may leak out a little bit on the side.)
- Let the bread cool for at least 10 minutes. Transfer to a cutting board and slice crosswise.
Tips:
- When making the biga, ensure the water is lukewarm (around 110°F) to activate the yeast properly. If the water is too hot, it will kill the yeast, while if it's too cold, the yeast will not activate.
- If you don't have a stand mixer, you can knead the dough by hand. Just make sure to knead it for at least 10 minutes, or until the dough is smooth and elastic.
- The dough should rise in a warm place, around 75-80°F. You can place the dough in a turned-off oven with the light on, or in a warm corner of your kitchen.
- Don't overproof the dough. If the dough overproofs, it will become too soft and difficult to handle.
- When shaping the dough, make sure to degas it by gently pressing down on it with your fingers. This will help to remove any large air bubbles and make the bread more evenly textured.
- Before baking, spray the dough with water and sprinkle it with sesame seeds. This will give the bread a shiny crust and a nutty flavor.
- Bake the bread in a preheated oven at 450°F for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 190°F.
Conclusion:
The muffuletta bread is a delicious and versatile bread that can be used for sandwiches, salads, and more. With its crispy crust, soft and airy interior, and nutty flavor, this bread is sure to be a hit with your family and friends. So next time you're looking for a new bread recipe to try, give this muffuletta bread a try. You won't be disappointed!
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