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home > recipes > breads > muffaletta
from New Jersey, USA Muffaletta Muffaletta Bread 1 c Warm water (110F) 1 T Sugar 1 pkg. (14 oz) active dry yeast 3 c Bread flour 1 1/2 t Salt 2 T Vegetable shortening 1 x Sesame seeds In a 2-cup measuring cup, combine water & 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 & shortening. Add yeast mixture. Process until dough forms a ball, about 5 seconds. Stop machine; check consistency of dough. It should be smooth & satiny. If dough is too dry, add more warm water, 1 T at a time, processing just until blended. If dough is too sticky, add more flour, 1 or 2 T at a time, processing just until blended. Process 20 seconds to knead. Lightly oil a large bowl, swirling to coat bottom & 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, 1-1/2 hours. Lightly grease a baking sheet. When dough has doubled in bulk, punch down dough; turn out on a lightly floured surface. Form dough in a round loaf about 10" in diameter; place on greased baking sheet. Sprinkle top with sesame seeds; press seeds gently in surface of loaf. Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour. Place rack in center of oven. Preheat oven to 425F. Remove plastic wrap. Bake loaf in center of preheated oven 10 minutes. Reduce heat to 375F; bake 25 minutes. The loaf is done when it sounds hollow when tapped on bottom. Cool completely on a rack before slicing. makes 1 loaf. Muffaletta 1/2 cup chopped pimento-stuffed olives 1/2 cup chopped pitted ripe olives 1/2 cup chopped celery 1/2 cup chopped mixed pickled vegetables 1/3 cup olive or salad oil 1/4 cup snipped parsley 3 tablespoons lemon juice 1 clove garlic, minced 1 teaspoon dry oregano, crushed freshly ground pepper 1 1-1/2 lb. loaf unsliced round Italian bread 1/4 lb. thinly sliced Genoa salami 1/4 lb. sliced provolone 1/4 lb. ham leaf lettuce (optional) In a bowl, combine olives, celery, vegetables, oil, parsley, lemon juice, garlic, oregano, and pepper. Cover and refrigerate 8 hours or overnight, tossing once or twice. To assemble sandwiches, cut loaf in half horizontally. Cut off 1/2" slice from the cut side of one half, put aside. Drain pickling mixture, reserving marinade. Brush both sides of bread with marinade. Layer bottom of loaf with salami, half the olive mixture, cheese, remaining olive mixture, and then the ham. Top with lettuce leaves if desired. Cover with top bread. Cut in sections to serve.

Muffaletta


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Email Address:
(posted August 1, 1995)

from New Jersey, USA

Muffaletta

Muffaletta
Bread

1 c Warm water (110F)
1 T
Sugar
1 pkg. (14 oz)
active dry yeast
3 c
Bread flour
1 1/2 t
Salt
2 T
Vegetable
shortening
1 x Sesame seeds

In a 2-cup measuring cup,
combine water & 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 &
shortening. Add
yeast mixture. Process until dough forms a ball, about 5 seconds. Stop
machine; check consistency of
dough. It should be smooth & satiny. If dough is too
dry,
add more warm
water, 1 T at a time, processing just until blended. If
dough is too sticky, add more flour, 1 or
2 T at a time, processing just until blended. Process 20 seconds to
knead. Lightly oil a large
bowl, swirling to
coat bottom & 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, 1-1/2
hours.
Lightly
grease a
baking sheet. When dough has doubled in bulk, punch down dough; turn
out on a lightly floured surface. Form
dough in a round
loaf about 10" in diameter; place on greased
baking sheet. Sprinkle top with sesame seeds;
press seeds gently in surface of loaf. Cover very loosely with plastic wrap; let rise until
almost doubled in bulk, 1 hour. Place rack in center
of oven. Preheat oven to 425F. Remove
plastic wrap. Bake loaf in center of preheated oven
10 minutes.
Reduce heat to 375F; bake 25 minutes. The loaf is done when it sounds hollow
when tapped on bottom. Cool completely on a rack before slicing. makes 1 loaf.

Muffaletta

1/2 cup chopped pimento-stuffed olives
1/2 cup chopped pitted
ripe olives
1/2 cup chopped
celery
1/2 cup chopped mixed pickled vegetables
1/3 cup
olive or salad oil
1/4 cup snipped
parsley
3 tablespoons
lemon juice
1
clove garlic, minced
1 teaspoon
dry oregano, crushed
freshly ground pepper
1 1-1/2 lb. loaf unsliced round
Italian
bread
1/4 lb. thinly sliced Genoa
salami
1/4 lb. sliced provolone
1/4 lb.
ham
leaf
lettuce (optional)

In a bowl,
combine olives,
celery, vegetables, oil, parsley, lemon juice, garlic, oregano, and
pepper. Cover and refrigerate 8 hours or overnight, tossing once or twice.

To assemble sandwiches, cut loaf in half horizontally. Cut
off 1/2" slice from the cut side of
one half, put aside.

Drain pickling mixture, reserving marinade. Brush both sides of bread with marinade. Layer
bottom of loaf with
salami, half the olive mixture, cheese, remaining olive mixture, and then
the
ham. Top with lettuce leaves if desired. Cover with top bread. Cut in sections to serve.





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from NC, United States wrote:0  0

bought a fresh crisp crusted Boule scooped out a little and used the sandwich ingredients. Very good
4 starsJune 12, 2001


 
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