Muffaletta Bread Recipe

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Muffaletta Bread

Joanne Hendriksen


See more at: Chef Rick

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3 Hr
35 Min


1 c
warm water (110 degrees)
1 Tbsp
1 Tbsp
active dry yeast (about 1 tbsp.)
3 c
bread flour
1 1/2 tsp
2 Tbsp
vegetable shortening
sesame seeds


1In a 2-cup glass measuring cup, combine water and sugar.  Stir in
2Let stand until foamy, 5 to 10 minutes.

3In a food processor
fitted with the steel blade, combine 3 cups flour, salt and
shortening.  Add yeast mixture. 
4Process until dough forms a ball,
about 5 seconds. 
5Stop machine; check consistency of dough.  It 
should be smooth and satiny. 
6If dough is too dry, add more warm
 water, 1 Tbsp. at a time, processing just until blended. 
7If dough
is too sticky, add more flour, 1 or 2 Tbsp at a time, processing
just until blended. 
8Process 20 seconds to knead.
9Lightly oil a large bowl, swirling to coat bottom and sides. 
 dough in oiled bowl; turn to coat all sides. 
11Cover bowl with
 plastic wrap.  Let rise in a warm, draft-free place until doubled 
in bulk, about 1 1/2 hours.
12Lightly grease a baking sheet.
13When dough has doubled in bulk, 
punch down dough; turn out onto a lightly floured surface.
dough into round loaf about 10 inches in diameter; place on greased
 baking sheet.
15Sprinkle top of loaf with sesame seeds; press seeds 
gently into surface of loaf. 
16Cover very loosely with plastic wrap;
 let rise until almost doubled in bulk, 1 hour. 
17Remove plastic wrap. Place rack in center 
of oven.

18Preheat oven to 425 degrees.
19Bake loaf in center 
of preheated oven for 10 minutes.
20Reduce heat to 375 F; bake 25 
21The loaf is done when it sounds hollow when tapped on 
Cool completely on a rack before slicing.  Makes 1 loaf.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Bread
Regional Style: Cajun/Creole
Other Tag: Heirloom
Hashtag: #heritage