Muffuletta bread has its roots in Italy and is slightly similar to foccacia bread. The Muffuletta sandwich, created at New Orleans’ Central Grocery in 1906 to more easily feed Italian dockworkers, was a natural fit. The sturdy crust held the sandwich filling inside, making it much easier for the workers to eat all their favorite foods while on brief breaks from their jobs.
Today, tourists visiting New Orleans make a beeline for Central Grocery to stand in line for the “original muffuletta”. Forums regularly debate who has the “best” muffuletta, with Napolean House often being mentioned. One major difference between the two muffuletta purveyors is temperature – Napolean House serves their muffuletta heated while Central Grocery’s sandwich is served cold.
No matter the cook’s preference, this Muffuletta Bread recipe will hold up to the Olive Salad, meats and cheeses used to build this great sandwich.
Muffuletta Bread
- 1 cup warm water (110-115 degrees)
- 1 tablespoon sugar
- 2 ¼ teaspoons instant (rapid-rise) yeast
- 3 cups bread flour
- 1 teaspoon sea salt
- 2 tablespoons vegetable shortening
- sesame seeds
Directions:
- In large glass measuring cup, dissolve sugar in warm water. Add the yeast, stir well and allow to rest for 10 minutes until foamy.
- In bowl of food processor fitted with a dough blade, combine flour, salt and shortening. Pulse a few times to blend shortening into flour.
- With processor running, slowly pour yeast mixture through the chute. Process until the dough forms a ball.
- Check the consistency of the dough. It should be smooth, not sticky. If the dough is too wet, add more flour, 1 tablespoon at a time, processing between each addition. If the dough is too dry, add more water, 1 tablespoon at a time, processing between each addition.
- Knead with the processor for 20 seconds.
- Oil a large bowl with olive oil and place dough into bowl, turning the dough over to coat entire surface.
- Allow to rise for 30 minutes.
- Punch down dough and turn out onto a lightly floured surface.
- Divide dough into two equal portions; shape each portion into a 10-inch round. Place each round onto greased baking pan.
- Sprinkle each dough round with sesame seeds; press the seeds into the surface of the dough.
- Cover the dough lightly with a clean towel and allow to rise for one hour or until doubled in bulk.
- Bake muffuletta loaves in an oven preheated to 425 degrees for 10 minutes. Reduce the heat to 375 and bake an additional 10-15 minutes until the loaves sound hollow when tapped.
- Allow muffuletta loaves to cool completely before slicing.
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