Muffuletta Bread Recipes

Steps:

• In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.

Steps:

• Using your mixer with dough hook, place water, olive oil, sugar, salt, flour, and yeast in the bowl. Beat until smooth. If using your bread machine, select dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover with plastic wrap, and let rest for 10 minutes. After resting, turn dough bottom side up and press to flatten. Form dough into a one-inch high circle and place on a baking sheet dusted with cornmeal. Press sesame seeds into surface of dough and brush with olive oil. Cover with plastic wrap and let rise in a warm place 30 to 50 minutes or until doubled in size. Preheat oven to 425 degrees F. After rising, bake for 10 minutes. Reduce heat to 375 degrees F. and bake 15 minutes or until loaf sounds hollow when tapped. (A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.) Remove from oven and cool on a wire rack before slicing. Makes 1 loaf.

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.

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.

Steps:

• Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
• Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
• Cut the sandwich into wedges and serve.

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.

Steps:

• Spread muffuletta mixture on both sides of roll. Add meats and cheese and serve.
• Coarsely chop the olives, giardiniera, pepperoncini, artichokes, mushrooms, bell peppers and garlic together, then mix together with the olive oil, canola oil, Sicilian spice, oregano, parsley and pepper in a bowl. Keep refrigerated for up to 3 months.

Steps:

• Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
• Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
• Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.

Steps:

• To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
• To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
• Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.