Muffuletta Bread Recipe
New Orleans Muffuletta Bread Recipe

  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns

Muffuletta Bread is used in making New Orleans' signature sandwich called the "Muffuletta Sandwich" that can be found all over the city. This is a also a great bread to use sliced for all your favorite sandwiches.
Learn about the History of Muffuletta Sandwiches.

New Orleans Muffuletta Bread

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 Recipe for all your bread making.

Shop What's Cooking America - Easy on-line shopping for all your bread baking needs such as bread pans, bakers bread razor, wire cooling racks, plastic bowl scrapers, silicone baking mats, plastic bread bags, dough rising bucket Packaged Sourdough Starter Mixes, and Linda's favorite Super-Fast Thermapen Thermometer.

Follow What's Cooking America on Facebook

Muffuletta Bread Recipe Recipe:

Recipe Type: Yeast Bread, History
Yields: 1 large loaf
Cook time: 15 minutes


1 cup lukewarm water
2 tablespoons extra-virgin olive oil
1 tablespoon granulated sugar
1 1/2 teaspoons salt
3 cups bread flour or all-purpose flour
3 teaspoons instant active dry yeast
Sesame seeds
Olive oil


Using your mixer with dough hook, place water, olive oil, sugar, salt, flour, and yeast in the bowl. Beat until smooth. If using your bread machine, select dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover with plastic wrap, and let rest for 10 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 temperature should be between 200 and 210 degrees.)

This is the type of cooking and meat thermometer that I prefer and use in my cooking. 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 shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Remove from oven and cool on a wire rack before slicing.

Makes 1 loaf.



Contact Linda Stradley - By Google

What's Cooking America copyright 2004-2016 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy