Muffuletta Bread
The muffuletta is a signature sandwich from New Orleans with olive salad, cappicola, Swiss and Provolone cheese, hard salami and mortadella. While it’s easy to replicate at home, it’s difficult to find muffuletta bread outside of NOLA so I decided to make my own. I’m the first to admit I am not a baker… baking is science and your measurements have to be accurate; I prefer free-style cooking! (I'll post the full muffuletta recipe later.)
1 cup lukewarm (110 degrees F.) water
1/4 ounce (about 1 tablespoon) dry yeast
1 tablespoon granulated sugar
1 1/2 teaspoons table salt
3 cups bread flour
2 tablespoons oil
1 egg
2 tablespoons cold water
2 to 3 tablespoons sesame seeds
Combine the water and sugar in a two-cup measuring cup. Stir to dissolve the sugar. Add the yeast, stir, and allow the yeast to bloom for ten minutes.
Combine the flour, salt and shortening in the mixing bowl of a stand mixer. Using a dough hook, combine the ingredients. Add the yeast mixture and process until the dough forms a ball, about six to eight minutes. (If the dough is too dry, add more warm water, one tablespoon at a time. If it is too sticky, add more flour, one tablespoon at a time.)
Lightly oil a large bowl coating the bottom and sides. Place the dough in the bowl, covering all sides with the oil. Let the dough rise in a warm place until doubled in size, about 1 1/2 hours. (I set my oven on warm and when it comes to temperature I turn it off and place the bowl in the oven.)
Lightly grease a baking sheet. When the dough has doubled in size punch it down and turn it out onto a lightly floured surface. Form the dough into two round loafs about eight to ten inches in diameter and place them on a lightly greased baking sheet. Let the dough rise for another hour.
Mix the egg and water together in a small bowl. Brush the egg mixture atop the loaf and sprinkle the top of the loaf with sesame seeds. Press the seeds into the loaf.
Cover with plastic wrap and allow the loaf to double in size, about one hour.
Preheat the oven to 425 degrees F. Remove the plastic wrap and bake the loaf for 10 minutes. Reduce the heat and bake for another 15 to 20 minutes. (The bread should have an internal temperature of 200 to 210 degrees and have a hollow sound when tapped.)
Cool on a wire rack completely before slicing in half lengthwise for the muffuletta.
Yeast blooming... ready to be added to the flour
Ready for the first proofing
After the first proofing
Ready for the second proofing
Brushed with egg wash and coated with sesame seeds
Done!
