Best 2 Muffuletta Bread Recipes

Originating in the mid-19th century, muffuletta bread is a round, sesame-crusted loaf with a soft, chewy crumb and a distinctive tangy flavor. This iconic bread is the heart of the New Orleans muffuletta sandwich, which is traditionally made with mortadella, salami, ham, provolone, and olive salad. If you want to try your hand at making this unique bread at home, you're in luck! With a little patience and the right ingredients, you can create an authentic muffuletta bread that will impress your family and friends.

Here are our top 2 tried and tested recipes!

MUFFULETTA BREAD

Muffuletta Bread image

Great bread to make Recipe #269936 topped with Recipe #269638. You just gotta try one of these New Orleans Po Boys! You'll be glad you did! Preparation time includes rising time for dough.

Provided by Lindas Busy Kitchen

Categories Yeast Breads

Time 3h25m

Yield 1 loaf

Number Of Ingredients 7

Ingredients

1 cup warm water (110 F)
1 tablespoon sugar
1 (1/4 ounce) package active dry yeast (about 1 tablespoon)
3 cups bread flour, approximately
1 1/2 teaspoons salt
2 tablespoons vegetable shortening
sesame seeds

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.

MUFFULETTA GARBAGE BREAD

Muffuletta Garbage Bread image

We love a good muffuletta, the classic New Orleans sandwich stuffed with Italian deli meats, cheese and olive salad. Here, we've wrapped all the good stuff up in pizza dough and baked it, making a warm, melty, delicious sandwich experience perfect for Mardi Gras, or really any party at all.

Provided by Food Network Kitchen

Categories appetizer

Time 1h20m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 cup pimento-stuffed olives, drained, patted dry and chopped
1 cup giardiniera, drained, patted dry and chopped
2 tablespoons chopped fresh Italian parsley
1 1/2 pounds refrigerated pizza dough (see Cook's Note)
All-purpose flour, for dusting
6 ounces sliced provolone
6 ounces thinly sliced Genoa salami
6 ounces thinly sliced deli ham
4 ounces thinly sliced mortadella
1 large egg, beaten
1 tablespoon sesame seeds

Steps:

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Stir the olives, giardiniera and parsley together in a bowl.
Roll out the dough on a lightly floured work surface into a 20-by-14-inch rectangle. Working from the shorter end, distribute the provolone over half of the dough, leaving a 1-inch border at the edge. Evenly distribute the salami over the provolone, then repeat with the ham and mortadella. Sprinkle the olive salad evenly on top. Working from the shorter end, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
Transfer the log to the prepared baking sheet and brush with the beaten egg. Sprinkle the sesame seeds on top, then use a sharp knife to slash 4 crosswise vents into the top of the dough.
Bake until the bread is golden brown, 35 to 40 minutes. (The cheese may leak out a little bit on the side.)
Let the bread cool for at least 10 minutes. Transfer to a cutting board and slice crosswise.

Tips:

Use high-quality ingredients. The better the ingredients, the better the bread will taste.
Make sure the yeast is active. If the yeast is not active, the bread will not rise properly.
Knead the dough properly. Kneading the dough develops the gluten, which gives the bread its structure and texture.
Let the dough rise in a warm place. The dough should double in size before it is baked.
Bake the bread at a high temperature. This will give the bread a crispy crust and a fluffy interior.
Let the bread cool completely before slicing and serving.

Conclusion:

Muffuletta bread is a delicious and versatile bread that can be enjoyed in many different ways. It is perfect for sandwiches, sliders, or just plain with butter. With a little planning and effort, you can easily make this bread at home. So next time you are looking for a new bread to try, give muffuletta bread a try. You won't be disappointed.

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