Muffuletta Bread is used in making New Orleans’ famous signature sandwich called the Muffuletta Sandwich. These sandwiches can be found all over New Orleans from delis to pool halls and the corner grocery stores. This Muffuletta Bread is a also a great bread to use sliced for all your favorite sandwiches.
Learn about the History of Muffuletta Sandwiches.
Check out Linda’s Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, and Quick Breads.
More great Bread Recipes, Sourdough Bread Recipes and Quick Bread Recipes for all your bread making.
- 1 cup water, lukewarm
- 2 tablespoons olive oil, extra-virgin
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons salt
- 3 cups bread flour or all-purpose flour
- 3 teaspoons instant active dry yeast
- Cornmeal
- Sesame seeds
- Olive oil
-
Prepare the bread according to your choice of techniques below.
-
Bread Machine Instructions:
-
Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. Do not be afraid to open the lid and check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
-
If you can not judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly floured surface. Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 to 15 minutes.
-
Stand Up Mixer Instructions:
-
In a large bowl or in the bowl of a 5-quart stand mixer, add all the ingredients. Using a dough hook, mix all the ingredients together into a uniform dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
-
Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. Cover the bowl with plastic wrap and let rest for 10 to 15 minutes.
-
After resting, turn dough bottom side up and press to flatten. Form dough into a one-inch high circle and place on a baking sheet dusted with cornmeal. Press sesame seeds into surface of dough and brush with olive oil. Cover with plastic wrap and let rise in a warm place 30 to 50 minutes or until doubled in size.
-
Preheat oven to 425 degrees F. After rising, bake for 10 minutes. Reduce heat to 375 degrees F. and bake 15 minutes or until loaf sounds hollow when tapped. A good check is to use an instant digital thermometer to test your bread. The internal temperature should be between 200 and 210 degrees.
-
Remove from oven and cool on a wire rack before slicing.
-
Makes 1 loaf.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.