I’ve been dying to make a muffuletta for quite a while. When I looked online to buy a bread for it, they wanted something like 15 dollars to have a loaf shipped to Wisconsin from New Orleans. Aw hell no. It’s flour and water. So I searched for a recipe online, and hey guess what, King Arthur flour website comes to the rescue again.
King Arthur Flour Muffuletta bread recipe
I did just make one change in the recipe, and rather than make my own starter (as is shown on the recipe) I used a nice aged sourdough starter I’ve had going for quite a bit. It did add a great flavor, but I’ve made recipes from the King Arthur flour website in the past that had a starter, and those also turned out quite nicely.
It makes a nice soft dough.
Place in a greased bowl and turn once to oil the top
After rising for 2 hours
Punch down and make a nice round
Oil well and place food service wrap over the top. Refrigerate overnight.
So after overnight, my dough had spread quite far and thin. I think it would have been too thin for my sandwich. So I tucked the dough under and attempted to make a round loaf. I kinda sorta succeeded. One of the reviewers on the site said she put it in a 12 inch springform pan and baked it in there, then finished on a hot pizza stone. I’m going to try that next time. I brushed with an egg white mixed with water and added sesame seeds.
Baked as directed on the King Arthur website and it turned to be just absolutely perfect. I could not be happier. The texture was perfect for my muffuletta. I mean it could be a little rounder…
Then, I used it to make an amazing muffuletta. I highly recommend this…
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