Muffaletta sandwich bread is a round Italian style dense loaf approximately 10″ across with sesame seeds across the top. You’ll be hard pressed to find this outside of Louisiana so making your own, from scratch, is the next best thing. Don’t substitute. That would make your sandwich a poser.
Don’t be a poser.
Muffaletta Bread with Sesame Seeds
- STARTER DOUGH:
- 1 cup All-purpose or Bread Flour
- 1/2 cup Water
- 1/8 tsp Yeast
- All of the starter
- 3 1/2 cup All-purpose or Bread Flour
- 1 cup Water
- 1.5 tsp Salt
- 1/4 tsp Yeast
- 1 Egg
- 1/4 cup Water
- Sesame Seeds (to Taste)
- Create the start by mixing all 3 ingredients and leaving at room temperature overnight.
- Once the starter is ready, add the dough ingredients to a stand mixer and mix until a cohesive dough is created. The dough will be rough, which is what you want.
- Cover with plastic wrap and let rise for 3 hours total. After the 1st hour, deflate the dough and turn over. Repeat at the 2 hour mark.
- After the dough has risen for 3 hours, turn it out onto a floured work area and shape to a 10" round.
- Transfer the dough to a greased baking sheet and let rise overnight, in the refrigerator.
- Once ready to bake, remove the dough from the refrigerator and let sit for 30 minutes.
- Pre-heat the oven to 425 degree fahrenheit.
- Mix 1 egg with 1/4 cup water and whisk until combined. Brush the egg mixture over the top of the bread and sprinkle with sesame seeds.
- Bake for 20-25 minutes until the top is golden brown.
- Remove the bread from the oven and let cool down before slicing.