The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Muffalatta buns

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dinger09's picture
dinger09

Muffalatta buns

Help. Does anyone have a good recipe for muffaletta buns.  I tried several sites and all I can find are pretty generic recipes.  I had one in New Orleans in Central Market and we all thought it was the bread that made it special.  Thanks for any help.  Go LSU!

Ford's picture
Ford

I know nothing about muffaletta buns, but does this help?

http://www.thefreshloaf.com/node/2025/oatmeal-bread

dinger09's picture
dinger09

Thanks Ford. Muffalatta is more along the lines of an Italian bread and once cooled the buns are layered with olive tamponade then capicola, provolone, hard salami, smoked mozarella, mortadela and finally more of the olive tamponade.  The assembled sandwich is then wrapped and weighted down for an hour or more.  The Italian bun is a white bread but it has a crispy snap when you bite in and a nice chew.

mini_maggie's picture
mini_maggie

Might help someone point you in the right direction. 

I have a recipe for a substantial New Orleans -style muffaletta from Donna Washburn and Heather Butt for a bread  machine:

1 1/4 c water

1 1/2 tsp salt

2 tbsp. packed brown sugar

2 tbsp. extra virgin olive oil

2 cups whole wheat flour

1 1/4 cups AP or bread flour

3/4 cup 7 grain cereal

1/2 cup buttermilk powder

1 1/4 tsp instant yeast

Knead on dough cycle in bread machine (including bulk rise).  Turn out and  let rest 10-15 mins.  Form into one 5" round loaf with high rounded top.  Cover and proof 30-45 mins until doubled.  Bake at 350F for 40-50 mins until sounds hollow when tapped on bottom.  Cut off top, hollow center and fill after cooled completely.  Wrap and refridgerate at least 8 hours, cut into wedges.

ETA I egg wash (or brush with cooled melted butter, if you like a softer crust) and sprinkle with sesame seeds before baking. 

 

dinger09's picture
dinger09

Maggie - Thank you.  The Italian bread down there was a white bread with good rise. The exterior had excellent crunch and overall a nice chew without being hard on the palate. I suspect they sprayed it with a water mist and maybe even had some ice cubes in the oven while baking.  On your muffalatta you should try thinly sliced roasted lamb in lieu of the mortadela. The olive and lamb mixes delightfully!

Darwin's picture
Darwin

I have not made this recipe but its from the city.  http://www.nolacuisine.com/2005/08/21/muffuletta-bread-recipe/

and this one looks good.  http://www.teresal.proboards.com/thread/1833/muffuletta