MUFFALETTA BREAD
Steps:
- Using the dough hook on your stand mixer*, combine all-purpose flour , 2 cups bread flour, water, salt, sugar, olive oil, and yeast in the bowl of a stand mixer - scraping down sides as needed - at low speed until blended. Add additional flour if needed, but note that dough should be a bit sticky.
- Increase speed to medium and knead for eight minutes.
- Turn dough out onto lightly floured board* and form into a ball.
- Clean and dry mixing bowl and spray lightly with non-stick cooking spray. Place dough in bowl, seam-side down, and spray top lightly with oil.
- Cover the bowl with plastic wrap and allow to rise until doubled in bulk, about 1 1/2 hours.
- Turn dough out onto the floured board and knead for 2 minutes. Divide in two, and form into balls.
- Let dough rest for 15 minutes then flatten out into discs 7 to 8 inches in diameter.
- Place each disc on a baking sheet, and poke all over with a fork.
- Cover with plastic sprayed with oil and allow to rise until doubled in bulk, about 1 1/2 hours.
- If you have a baking stone* place it on a rack in the center of the oven. Preheat the oven to 425 F.
- Bake each loaf for 20 to 25 minutes until well-browned. Cool on a wire rack completely before slicing. Note 1 : You can use only all-purpose flour if you wish, but the bread flour adds a bit more chewiness. Note 2 : This bread freezes well if wrapped in a couple of sheets of plastic and stored in a zip-lock freezer bag.
Nutrition Facts : Calories 138 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 1226 mg, Fat 7 g, ServingSize 2 small loaves (serves 8), UnsaturatedFat 5 g
TRADITIONAL MUFFALETTA BREAD
This is a wonderful recipe from www.nolacuisine.com/2005/08/21/muffuletta-bread-recipe/ . The right bread makes this special sandwich perfect. I plan to use my trusty 16 yo Panasonic ABM to make the dough. Will raise then shape by hand for second rise & bake as directed in the oven.
Provided by Busters friend
Categories Yeast Breads
Time 3h35m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Combine the water, yeast and sugar in the workbowl of a stand mixer, stir well and let stand for 5-10 minutes or until good and foamy.
- Meanwhile, combine the flours, salt, and lard in a bowl and work in the fat with your hands until broken up into very small pieces.
- When the yeast is foamy, fit the mixer with a dough hook attachment and gradually add the flour on low speed until its all incorporated. Scrape the sides down between additions. When the dough comes together, turn it onto a floured work surface and knead until smooth and elastic, 5-10 minutes, adding more flour if necessary. Alternatively, you can let the machine do the work.
- Coat a large bowl with the Olive Oil, then put the dough in, turning once to coat both sides. Cover loosely with a clean dry towel, or plastic wrap. Let the dough rise in a warm place until doubled in bulk, about 1-1/2 hours.
- Punch the dough down and shape into a flat round about 9 inches across (it will expand to about 10″.) Place the dough on a lightly oiled baking sheet. Sprinkle the top with sesame seeds, about 2-3 Tbsp should do it, then press them lightly into the dough. Loosely cover the loaf and let rise until doubled in bulk, about 1 hour.
- When the dough has risen, remove the cover, gently brush with the egg wash then gently place into a preheated 425 degree F oven for 10 minutes. Turn the heat down to 375 degrees F for an additional 25 minutes or until it's golden brown and sounds hollow when tapped.
Nutrition Facts : Calories 2113.2, Fat 75.4, SaturatedFat 17.9, Cholesterol 210.3, Sodium 3577.9, Carbohydrate 304.1, Fiber 13.3, Sugar 13.8, Protein 49.9
MUFFULETTA BREAD
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
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
Here is The Times's take on a classic New Orleans sandwich, built between slices of light, airy sesame bread, and layered thick with olive salad and cold cuts. It is among the best picnic sandwiches on the planet.
Provided by The New York Times
Categories easy, lunch, quick, main course
Time 30m
Yield Serves 6 to 8
Number Of Ingredients 18
Steps:
- Make the olive salad by combining all ingredients in a large bowl. Set aside to marinate.
- Assemble the muffuletta by slicing the loaf of bread horizontally into 2 large pieces, with the top piece 2/3 the size of the bottom piece. Hollow out the top piece by removing the soft bread inside, leaving 1/2 inch of bread near the crust. Spread half of the olive salad on the bottom piece. Begin layering the meats, starting with the soppressata and adding 1/4 of the provolone cheese between each layer of meat except for the last.
- Spread the remaining olive salad on the last layer of meat and top with the hollowed bread. Press down lightly and let sit at least 10 minutes. To serve, slice into 6 or 8 wedges. It will keep for several hours in the refrigerator wrapped in plastic.
Nutrition Facts : @context http, Calories 567, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 33 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 1535 milligrams, Sugar 19 grams, TransFat 0 grams
More about "muffuletta bread recipe 445 food"
MUFFALETTA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.1/5 (25)소요 시간 38시간서빙 201회 섭취량당 칼로리 280
- To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix the starter ingredients together in a medium-sized bowl, cover, and let rest at room temperature overnight., To make the dough: Combine the starter with the remaining dough ingredients, mixing and kneading to make a soft, smooth dough.
- Cover and let rise for 1 hour. Deflate the dough, fold it in thirds, turn it over, and return it to the bowl.
- Cover and let rise for 2 more hours., Deflate the risen dough, round it into a ball, cover, and let it rest for 10 minutes.
EASY MUFFULETTA BREAD - JO COOKS
From jocooks.com
5/5 (5)소요 시간 2시간범주 Bread, Side Dish1회 섭취량당 칼로리 232
HOMEMADE MUFFALETTA BREAD - BAKERS TABLE
MUFFULETTA BREAD RECIPE - HEART'S CONTENT FARMHOUSE
From heartscontentfarmhouse.com
MUFFULETTA RECIPE - FOOD & WINE
From foodandwine.com
PERFECT MUFFALETTA BREAD - SAVOR THE FLAVOUR
From savortheflavour.com
RECIPE | HOW TO MAKE “THE MUFFALETTA" SOURDOUGH LOAF
From artisanbryan.com
MUFFULETTA (MADE FROM SCRATCH WITH VIDEO) | HOW TO …
From howtofeedaloon.com
MUFFULETTA BREAD: PANE MUFFULETTA – A SICILIAN PEASANT'S TABLE
From asicilianpeasantstable.com
AUTHENTIC MUFFALETTA SANDWICH BREAD - FOODIE AND WINE
From foodieandwine.com
MUFFALETTA BREAD - UMAMI GIRL
From umamigirl.com
MUFFULETTA BREAD RECIPE - NOLA CUISINE & CULTURE
From nolacuisine.com
MUFFULETTA BREAD RECIPE, NEW ORLEANS BREAD, WHATS …
From whatscookingamerica.net
MUFFULETTA BREAD RECIPE - GARLIC & ZEST
From garlicandzest.com
HOW TO MAKE MUFFALETTA (MUFFULETTA) | HUGE ITALIAN SANDWICH …
From youtube.com
MUFFULETTA BREAD RECIPE - HOW TO MAKE MUFFULETTAS
From womansday.com
THE BEST MUFFULETTA - JO COOKS
From jocooks.com
SICILIAN MUFFULETTA - SICILIAN FOOD CULTURE
From sicilianfoodculture.com
MUFFALETTA SANDWICH RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love