Muffaletta Bread<\/strong> is a simple bread made in a large round loaf and stuffed with a variety of meats and condiments then cut into wedges. It’s absolutely perfect for a gathering when the host wants to actually enjoy being with the guests and not stuck in the kitchen getting food ready. This bread is used for the famous New Orleans sandwich of the same name that uses an olive salad, Italian cold cuts and cheeses.<\/p>\n The bread by itself is marvelous and so easy you won’t believe it. It takes 5 ingredients and can be made in the processor in a matter of minutes after which it rises, is shaped (I have an easy way to get it into the traditional round shape), and rises again before baking.<\/p>\n While the bread can be baked the same day, I strongly suggest you refrigerate it up to three days to develop even more flavor. It can also be baked and frozen so it’s ready when you are.<\/p>\n Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n This bread is so easy, it’s perfect for a beginning baker or anyone who is hesitant about bread baking. <\/p>\n Other great sandwich breads include: Outback Steakhouse Bread<\/a>, Sweet and Hot Red Pepper Bread<\/a>, and The Story of No-Knead Bread and Me<\/a>.<\/p>\n FRONT ROW: Olive oil, sugar, insant yeast, salt<\/strong><\/p>\n BACK ROW: Bread Flour, Water<\/strong><\/p>\n These were the ingredients I used for my sandwich. However, anything you like can be substituted. Just have a variety of meats, cheeses, condiments and dressing. This sandwich can also be made vegetarian. <\/p>\n The meats and cheeses included are or a 9″ round of bread: 4 slices each of Swiss, American and pepperjack cheeses, 4 large slices of hickory smoked ham, roast beef and smoked turkey except and 8 slices of hard salami. 3 or 4 Roma tomatoes were used and hot banana peppers covered the bottom slice of bread. Roma tomatoes were used because the juice less. Mustards, flavored or plain mayonnaise, sandwich spreads, durkee, etc, can be used as the dressing.<\/p>\n FRONT ROW: Swiss Cheese, ham, hard salami, smoked turkey, roast beef<\/strong><\/p>\n MIDDLE ROW: American cheese<\/strong><\/p>\n BACK ROW: Pepperjack cheese, hot banana pepper, sandwich dressing, plum tomatoes<\/strong><\/p>\n Be sure to see the recipe card below for the full ingredients & instructions. <\/p>\n Step 1. <\/strong> Add the bread flour, sugar, salt and yeast to the processor bowl. Step 2. <\/strong> Pulse several times to mix the ingredients. Step 3. <\/strong>Combine the water and olive oil and pour over the dry ingredients. Step 4. <\/strong> Process until it mostly forms a ball. The dough should be soft but not sticky. NOTE:<\/strong> Follow these same steps if using a mixer. <\/p>\n Step 5. <\/strong>Pour the dough onto a work surface. Step 6. <\/strong>Shape it into a ball. Step 7. <\/strong>Place it in a container or bowl that has been sprayed with a non-stick baking release, turn it over so both sides are coated, cover with plastic wrap and mark the time on it. It will rise in about 2 hours with sugar, 2 \u00bd to 3 hours without sugar.Step 8. <\/strong>After it has risen, flatten it into a 9″ circle and place it in a 9″ cake pan that has also been sprayed with the releasing agent. <\/p>\n Step 9.<\/strong> Cover the dough directly and either let it rise again to bake it immediately or place it in the refrigerator for up to 3 days before baking. Step 10. <\/strong> If the dough has been refrigerated, remove it from the fridge and cover it with a tea towel. Allow it to rise until doubled. Step 11. <\/strong> Preheat the oven and in the meantime, brush the top of the dough with olive oil and sprinkle with parmesan cheese, sesame seeds or leave it plain. Step 12.<\/strong> Bake as directed and cool on a rack before releasing. It can be frozen, well wrapped, for up to 3 months. Thaw at room temperature and refresh in a 350\u00b0F oven for 10 minutes. <\/p>\n Step 13. <\/strong> Juice the Roma tomatoes by cutting off the top and squeezing the liquid from them. Slice about \u00bc” thick. Set aside. Step 14. <\/strong>Slice the bread horizontally in half. Spread a thick layer of whatever dressing you are using on the bottom slice of the bread to within \u00bd” of the edge of the bread. Cover with the banana pepper rings. Step 15. <\/strong> I layered the meats and cheeses as follows: Ham, Swiss cheese, salami, American cheese and smoked turkey. Step 15.<\/strong> The layering continued with pepperjack cheese, and roast beef. <\/p>\n Step 17. <\/strong> Cover the beef with the sliced tomatoes. Step 18. <\/strong>Spread the underside of the top of the bread with another layer of dressing to within \u00bd” of the edge of the bread and place the top on the tomatoes, dressing side down. Step 19. <\/strong>Cover the sandwich with parchment. Step 20. <\/strong>Place a tray on top of the paper and in that tray place a 10# bag of flour. I used two 10# weight to compress the sandwich in the refrigerator overnight. To serve, let the sandwich come to room temperature, cutting it into as many wedges as desired.<\/p>\n<\/div>\n<\/div>\n In 1906, a Sicilian, Lupe Salvadore, opened the Central Grocery in French Quarter of New Orleans. The story goes he saw fellow Sicilians buying ingredients for such a sandwich from the French Market and was put off by the mess they were making. So he created the signature olive salad, the key ingredient to a Muffaletta, layered Italian cold cuts and cheeses on the round loaf and a sandwich for the ages was born. <\/p>\n<\/p><\/div>\n The bread is round and flat, has a lightly crisp crust and is soft inside sort of like focaccia or ciabatta bread.<\/p>\n<\/p><\/div>\n It is in the same category as a sub, hero, hoagie or grinder. <\/p>\n<\/p><\/div>\n<\/p><\/div>\n Love this Muffaletta Bread? <\/strong>It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.<\/p>\n![\"A](\"https:\/\/pastrieslikeapro.com\/wp-content\/uploads\/2025\/02\/Muffaletta-Sandwich-1200-1-of-1.jpg\")
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Why You’ll Love this Bread<\/h2>\n
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Recipe Ingredients<\/h2>\n
Muffaletta Bread<\/h3>\n
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<\/figure>\nMy Sandwich Ingredients<\/h2>\n
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<\/figure>\nKey Ingredients<\/h2>\n
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Step by Step Instructions<\/h2>\n
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<\/figure>\nAssembly of a Sandwich<\/h3>\n
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<\/figure>\nRecipe FAQS<\/h2>\n
Expert Tips<\/h2>\n
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<\/figure>\nOther Amazing Breads<\/h2>\n
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