Muffuletta Bread Recipe 445 Recipes

MUFFULETTA

Steps:

• In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.

MUFFULETTA SPREAD

Steps:

• Combine green and black olives, olive oil, capers, red wine vinegar, shallot, garlic, oregano, salt, and pepper in a small bowl.
• Cut salami and deli ham so they fit onto the crackers. Spread cream cheese on the crackers, top with a piece of salami, a piece of ham, and a spoonful of the olive salad.

MUFFULETTA BREAD

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.

TRADITIONAL MUFFALETTA BREAD

Steps:

• Combine the water, yeast and sugar in the workbowl of a stand mixer, stir well and let stand for 5-10 minutes or until good and foamy.
• Meanwhile, combine the flours, salt, and lard in a bowl and work in the fat with your hands until broken up into very small pieces.
• When the yeast is foamy, fit the mixer with a dough hook attachment and gradually add the flour on low speed until its all incorporated. Scrape the sides down between additions. When the dough comes together, turn it onto a floured work surface and knead until smooth and elastic, 5-10 minutes, adding more flour if necessary. Alternatively, you can let the machine do the work.
• Coat a large bowl with the Olive Oil, then put the dough in, turning once to coat both sides. Cover loosely with a clean dry towel, or plastic wrap. Let the dough rise in a warm place until doubled in bulk, about 1-1/2 hours.
• Punch the dough down and shape into a flat round about 9 inches across (it will expand to about 10″.) Place the dough on a lightly oiled baking sheet. Sprinkle the top with sesame seeds, about 2-3 Tbsp should do it, then press them lightly into the dough. Loosely cover the loaf and let rise until doubled in bulk, about 1 hour.
• When the dough has risen, remove the cover, gently brush with the egg wash then gently place into a preheated 425 degree F oven for 10 minutes. Turn the heat down to 375 degrees F for an additional 25 minutes or until it's golden brown and sounds hollow when tapped.

MUFFALETTA BREAD

Steps:

• 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.
• Increase speed to medium and knead for eight minutes.
• Turn dough out onto lightly floured board* and form into a ball.
• 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.
• Cover the bowl with plastic wrap and allow to rise until doubled in bulk, about 1 1/2 hours.
• Turn dough out onto the floured board and knead for 2 minutes. Divide in two, and form into balls.
• Let dough rest for 15 minutes then flatten out into discs 7 to 8 inches in diameter.
• Place each disc on a baking sheet, and poke all over with a fork.
• Cover with plastic sprayed with oil and allow to rise until doubled in bulk, about 1 1/2 hours.
• If you have a baking stone* place it on a rack in the center of the oven. Preheat the oven to 425 F.
• 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.