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
How To make Muffuletta Bread's Videos
New Orleans Muffaletta
Muffaletta are absolutely delicious. Like I said olive olive salad is the most important thing to me when you’re making a muffaletta I know a lot of people have problems finding the olive salad but I have put it on my website so you guys can get it. I don’t make it I just do that so you guys can find it. If you would like to check out my website at bakers101.com
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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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:
The Birthplace of the Muffaletta Sandwich, a New Orleans Classic — The Meat Show
This week on The Meat Show, host and professional carnivore Nick Solares visits the birthplace of the meaty, larger-than-life muffaletta sandwich — Central Grocery in New Orleans' French Quarter — to sample their famous creation. Watch the video above to see more.
Follow Nick Solares on Twitter: @Nick_Solares
For more episodes of The Meat Show, click here:
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Best Muffuletta Of Your Life With Homemade Muffuletta Bread
The Muffuletta is a great sandwich, but it's far better when you make it at home. I'm talking homemade muffuletta bread, homemade giardiniera, and a beautiful olive salad to boot. It's basically the sandwich of your dreams.
Recipe:
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Authentic Muffaletta Bread for the Best-Ever Muffaletta Sandwich
Make the perfect loaf of light and soft muffaletta bread with this super easy recipe. Stuff this bread with olive salad, sliced deli meat, and cheese to make an authentic New Orleans sandwich. It will be a real crowd pleaser at your Super Bowl party or family dinner!
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