Muffuletta Bread
Submitted by warning
Homemade muffuletta bread with a sesame seed crust, made with bread flour and kneaded in a food processor. A round, crusty New Orleans loaf perfect for building the classic sandwich.
YIELD
1 loafPREP
COOK
30 minREADY
3 hrsIf you’re going to make a proper muffuletta sandwich, you need the right bread. This round, sesame-topped loaf has the sturdy, slightly chewy crumb that can stand up to layers of olive salad, salami, ham, and provolone without turning soggy. Store-bought rolls just can’t do the job.
The food processor makes quick work of kneading. Five seconds to form the dough ball, then 20 seconds to knead. That’s it. The machine develops the gluten in bread flour fast and aggressively, giving you a smooth, satiny dough in under a minute that would take 10 minutes of hand kneading.
Shortening instead of butter or oil keeps the crumb tender without adding any competing flavor. This bread is meant to be a vehicle for the fillings, not the star of the show. It needs structure and a mild taste.
The two-temperature bake starting at 425°F (218°C) then dropping to 375°F (190°C) gives you a crisp, golden crust on the outside while the interior finishes baking through. Tap the bottom of the loaf when you think it’s done. A hollow thump means it’s ready.
Shape the dough into a flat round about 10 inches across. Muffuletta bread should be wide and relatively flat, not tall like a boule.
Pro Tips
- Check the water temperature with a thermometer. 105 to 115°F (41 to 46°C) activates the yeast without killing it. Too hot and the yeast dies before it starts
- Press the sesame seeds firmly into the surface before the second rise so they embed into the dough and don’t fall off during baking
- Cool the loaf completely before slicing. Cutting into warm bread compresses the crumb and makes it gummy
- The dough consistency check is important. Add water or flour a tablespoon at a time until smooth and satiny
Variations
- Sprinkle everything bagel seasoning on top instead of plain sesame for a more savory crust
- Add a tablespoon of olive oil to the dough for a slightly richer, more Italian-style loaf
- Use half bread flour and half semolina flour for a golden color and subtle nutty flavor
Ingredients
Directions
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 1½ 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 425 degees F.
Remove plastic wrap.
Bake loaf in centre of preheated oven 10 minutes.
Reduce heat to 375℉ (190℃) F; bake 25 minutes.
The loaf is done when it sounds hollow when tapped on bottom.
Cool completely on a rack before slicing.
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