Muffuletta Bread
Topped with savory sesame seeds and baked to golden brown perfection, classic Muffuletta Bread may not be so easy to find outside of New Orleans, but making it at home is incredibly simple! It’s an easy dough recipe that comes together quickly and bakes in just 30 minutes!
Servings: 8
Calories: 232kcal
Ingredients
- 1 cup warm water
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 3 cups bread flour
- 1½ teaspoons salt
- 2 tablespoons vegetable shortening
- 1 egg beaten, for egg wash
- 2 tablespoons sesame seeds
Instructions
- Combine the warm water with the sugar and yeast in a small bowl. Let it sit for 10 minutes or until the yeast dissolves and starts to foam.
- In the bowl of your mixer combine the bread flour and the salt. Add the shortening and using the dough hook, start mixing for about 30 seconds, then add the yeast mixture. Continue mixing for another 5 to 6 minutes. The dough is ready when it comes clean from the sides of the bowl.
- Place it in a well oiled large bowl then cover it with plastic wrap. You’ll need to let the dough rest for about 1 to 2 hours, until doubled in size.
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- Punch the dough down to let the air out. Roll out the dough into a 10-12" disc. Place the disc on the prepared baking sheet and brush it with the beaten egg. Sprinkle with sesame seeds.
- Fill a pan or baking dish with water and place it on the bottom rack of your oven, then transfer the baking sheet with the bread to the oven. Bake for 5 minutes, then carefully remove the baking dish with water from the oven.
- Reduce the oven temperature to 375°F and continue baking for another 25 minutes or until golden brown. The loaf is done when it sounds hollow when tapped on the bottom.
- Cool completely on a cooling rack before slicing and serving.
Notes
- Check the date on the yeast. The most common reason that dough doesn't rise is due to using expired yeast. If your yeast doesn't foam up after the warm water has been added it means that it is dead and the recipe will not work.
- Warm water is a must. If your water is too cold or too hot the yeast will not activate properly. The water needs to be warm.
- Don't over-handle the dough. When forming the dough into a disc, be especially careful not to manipulate it more than necessary or it can end up deflated and dense.
- Muffuletta bread will keep at room temperature for up to 5 days in a container or bag. It also stores well in the freezer for up to 3 months in a sealed freezer bag or tightly wrapped in plastic wrap.
Nutrition
Serving: 1serving | Calories: 232kcal | Carbohydrates: 37g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 20mg | Sodium: 448mg | Potassium: 93mg | Fiber: 2g | Sugar: 2g | Vitamin A: 31IU | Vitamin C: 0.01mg | Calcium: 32mg | Iron: 1mg