How To make Muffuletta Bread
1 c Warm water (110F)
1 tb Sugar
1 tb Active dry yeast
3 c Bread flour
1 1/2 ts Salt
2 tb Vegetable shortening
1 ea Sesame seeds
In a 2-cup measuring cup, combine water and sugar. Stir in yeast. Let stand until foamy, 5 to 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; 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 oiled bowl; turn 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; turn out onto a lightly floured surface. Form dough into a round loaf about 10 inches in diameter; place on greased baking sheet. Sprinkle top of loaf with sesame seeds; press seeds gently into surface of loaf. Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour. Place rack in centre of oven. Preheat oven to 425F. Remove plastic wrap. Bake loaf in centre of preheated oven 10 minutes. Reduce heat to 375F; bake 25 minutes. The loaf is done when it sounds hollow when tapped on bottom.
Cool completely on a rack before slicing. makes 1 loaf. Posted by Rich Harper in Intercook
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Authentic New Orleans Muffuletta Recipe
Authentic New Orleans Muffuletta INGREDIENTS???? This muffuletta sandwich recipe is made in the authentic New Orlean’s style! Flavorful and delicious, your muffuletta can be prepared in minutes so you can enjoy it any time of day.
????️ Recipe:
???? Olive Salad:
???? Kitchen Supplies:
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???? INGREDIENTS:
1 10″ round loaf Italian bread
1 cup Olive Salad
¼ lb Capicola or deli ham (4–6 slices)
¼ lb Genoa Salami (6–8 slices)
¼ lb Mortadella (4–6 slices)
⅛ lb Sliced Mozzarella (3–4 thin slices)
⅛ lb Provolone (3–4 thin slices)
???? New Orleans Stuffed Snowballs:
???? 5 Grilled Cheese Sandwich Recipes:
???? Cauliflower Rice Jambalaya:
???? More Dinner Ideas:
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How To Make Muffaletta (Muffuletta) | Huge Italian Sandwich Bread Recipe
I don’t know about you, but I love a giant sandwich. And it does not get much better than this. The Italians are great bakers, and the food is world class. The bread itself comes from Sicily but the sandwich originated among Italian immigrants in New Orleans. This muffuletta will easily feed four people. A really long fermentation gives this bread a very distinct flavour.
???? Get the recipe ➡️
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???? To learn more about bread making click here ⤵️
Principles of Baking
The Steps of Baking
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The Muffuletta: How This Gigantic New Orleans Sandwich Was Born | Good Gumbo
A massive Sicilian sesame loaf stuffed with Italian meats and cheeses fit the bill for a grab-n’-go meal making the Muffuletta, an Italian dish unique to the city of New Orleans. Chef Phillip Lopez and Frank Tusa to learn why this monster sandwich is such a local favorite. Snack on more content like this:
Host: Chef Phillip Lopez
Producer: Jennifer Finley
GG Executive Producer: Christina Melton
PBSDS Executive Producer: Adam Dylewski
PBSDS Editorial Producer: Niki Walker and Jess Blaise
Director and Post-Production Supervisor: Donald D.Ray! Washington Director of Photography: Robert Tweedy Francis
Editors:
Matt Hathcox,
Donald “D.Ray!” Washington
Assistant Editor: Jordan Peck
Graphics: Ryan Golden
Videographers:
Robert Tweedy Francis
Donald “D.Ray!” Washington
Bennie Robertson
Kirk Roberson
1st AC:
Levi Porter
Drone:
Kirk Roberson
Bennie Roberson
Gaffer: Alvin Henry
Original Music: The Michael Foster Project from Baton Rouge, LA
IT Support and Web Services:
John Tooraen, David Abbott, and Jeanne Lamy
Image Credits:
American Italian Cultural Center, Louisiana Digital Library
The Historic New Orleans Collection, The New Orleans Museum of Art, Louisiana Department of Culture, Recreation and Tourism
Produced by PBS Digital Studios and Louisiana Public Broadcasting
The Magic of Chef Paul - Muffaletta
Chef Paul demonstrates how to make muffaletta
Andrew Zimmern Cooks: Muffuletta Sandwich
The muffuletta is a classic New Orleans sandwich made famous by Central Grocery, layered with a few different cured meats, provolone and a tangy olive and tomato relish that soaks into the crusty bread. It’s a fun, easy and delicious way to feed a crowd. I happen to like adding a layer of lettuce, I know it’s not customary, so leave it out if you’re a traditionalist.
Get the full recipe:
BEST MUFFULETTA RECIPE | NEW ORLEANS STYLE | HOT AND CRISPY
Hi my friends. Don't let this short video fool you. It's a spot on recipe to make one of the best Muffuletta sandwiches you'll ever eat. Believe me when I say, I am from New Orleans. I've eaten my share of Muffulettas.
My family is from Sicily. My mom always made her own olive salad. Today, my sister and other members of my family make their own olive salad. For this recipe, I used a store bought olive salad.
My family all loves a good Muffuletta. So what makes a great Muffuletta.
First, its got to be served hot! Crispy bread and melted cheese. The Olive salad has got to be good. The meats must be fresh. And a Muffuletta is always best eaten right out of the oven.
The full recipe is below:
INGREDIENTS
1 Loaf of Muffuletta bread
1/3 cup EVOO Extra Virgin Olive Oil
1 Cup Italian Olive Salad
8 Slices Genoa Salami
4 Slices Mortadella
2-3 large Slices Prosciutto or ham
4 slices Swiss cheese
4 slices Provolone cheese
Pizza Stone or Cast Iron Pizza Pan (link below)
INSTRUCTIONS
With Pizza Pan in the oven, we preheated the oven to 425°F.
Cut the Muffuletta bread in half. Open it up on the cutting board insides facing up.
On the bottom:
Drizzle the olive oil on the bottom only. We used a squirt bottle to spread it evenly.
On top of the olive oil, put: 4 slices of Salami. Next, a layer of ham slices.
Now 4 slices of Swiss Cheese, 4 slices of Mortadella, and another layer of 4 slices Genoa Salami.
ON THE TOP
Spread the full cup of Olive salad. Cover with Provolone cheese.
We used 4 slices of Provolone over the olive salad. When it melted over the olive salad, it actually kept the salad from falling off when we flipped it over.
I used a pizza peel to get both parts of the Muffuletta in the oven at the same time. We coated the peel with some cornmeal to help the bread to slide.
Inside the oven we used a Lodge Cast Iron Pizza Pan. The link is below.
Slide the breads on top of the Pizza Pan and bake for only 8 minutes.
Take it out when the cheese is melted and the bread is crunchy.
Put both halves together and slice.
Traditionally a Muffuletta is cut into quarters. You can certainly cut into smaller pieces if you wish.
Served with a side salad of Italian or Greek.
Chefs Note: You can also put some dry Italian seasoning over the olive salad to give it more flavor.
This is the best Muffuletta sandwich I've ever had.
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