Muffuletta Bread Recipe

The slightly flattened, round loaf you need for authentic Muffuletta sandwiches. Make this sesame seed topped bread at home easily!

Prep Time30

Cook Time40

rising time2

Total Time3 10

Course: Bread

Cuisine: American, european

Keyword: muffuletta bread recipe

Servings: slices

Calories: 215kcal

Author: Katie

Equipment

Parchment paper

Ingredients

3 cups bread flour
1 cup plus 2 tablespoons water, up to 1¼ cups
1½ teaspoons salt
1 teaspoon sugar
2 tablespoons olive oil
2 teaspoons instant yeast (SAF brand recommended)
2 teaspoons sesame seeds

Instructions

Mix. Combine all ingredients and mix until well combined. This can be done by hand, in a stand mixer using the dough hook, or in a bread machine on the dough cycle.
Knead. Knead to form a soft, smooth, elastic dough. If the dough seems too dry, add more water a teaspoon at a time. If it is sticking to the bowl, add flour a teaspoon at a time. You are looking for a dough that forms a ball and clears the sides of the bowl or bread machine bucket. Knead for 7-12 minutes, or even more if kneading by hand, until the dough is stretchy enough that translucent areas appear when stretching it thin.
Shape into circle. Gently shape the dough into a ball and place into a clean, lightly oiled bowl. Cover with a damp tea towel and place in a slightly warm place to rise. (90 degrees is ideal: a slightly warmed and turned-off oven will work well.) Allow it to rise until very puffy and doubled in size, about 1 hour.
Shape. Remove the dough and gently shape into a round loaf, 9 to 10 inches wide. Place onto a baking sheet lined with parchment paper. Gently brush with water and press sesame seeds on top of the dough. Cover the loaf with plastic wrap that has been generously sprayed with cooking spray. Return it to a warm place to rise again, until puffy, about 45 minutes.
Top with sesame seeds. Gently brush with water and press sesame seeds on top of the dough. Cover the loaf with plastic wrap that has been generously sprayed with cooking spray. Return it to a warm place to rise again, until puffy, about 45 minutes.
Bake and cool. Preheat the oven to 400 degrees towards the end of the rising time, taking care to remove the rising bread beforehand. Place the loaf inside and bake for 40 minutes, until golden brown. Cool on wire rack for at least 30 minutes before slicing. Stays fresh up to two days, tightly wrapped at room temperature.

Notes

To make a muffuletta sandwich, layer on 1/3 lb of capicola ham, salami, sandwich pepperoni, sliced provolone and olive tapenade.

This bread freezes well. Just allow to fully cool and wrap in a double layer of plastic wrap.

Nutrition