Muffaletta Bread

Step 1

The instructions for the processor and the mixer are the same unless otherwise noted.

Step 2

Spray a 9x2" round cake pan with a non-stick baking spray. Set aside.

Step 3

Place the flour, sugar, salt and instant yeast in the bowl of a processor. Pulse several times to mix.

Step 4

Combine the water (cold if using the processor - warm if using a mixer) and olive oil. Pour over the dry ingredients and process until it mostly forms a ball.

Step 5

Pour it onto a work surface and form it into a ball. Place it in a container or bowl sprayed with a non-stick baking spray. Turn it over so both sides are coated. Cover the bowl or container with plastic wrap and let rise for about 2 hours until doubled in bulk.

Step 6

Deflate the dough and press it into a 9" round. Place it in the prepared 9" pan.

Step 7

At this point it can be covered directly with plastic wrap and refrigerated up to 3 days to develop flavor. If baking immediately, cover it and let it rise until doubled.

Step 8

Preheat the oven to 450°F. While the oven is preheating, brush the top of the bread lightly with olive oil. Sprinkle with grated parmesan cheese or sesame seeds.

Step 9

Bake 18 to 22 minutes until golden brown and medium brown. Cool on a rack and use immediately or wrap well and freeze for up to 3 months. That, unwrapped at room temperature.

Step 10

These ingredients are the ones I used. Feel free to use any meats, cheeses, condiments, and sandwich spreads you like.

Step 11

Juice the roma tomatoes by cutting off the top and squeezing the liquid from the tomato. Slice them about ¼" thick and set aside.

Step 12

Slice the bread in half horizontally.

Step 13

Spread a thick layer of the sandwich spread on the bread to within ½" of the edge. Cover it with the hot banana peppers.

Step 14

Layer the meats and cheeses in the following order: Ham, Swiss cheese, salami, American Cheese, smoked turkey, pepperjack cheese, roast beef and slice of tomato to cover the beef.

Step 15

Spread the underside of the top layer of bread with a thick layer of sandwich bread to within ½" of the edge of the bread.

Step 16

Place the sandwich on a parchment line rimmed baking sheet. Place a piece of parchment on top of the bread. Place another baking sheet on top of the paper and weight down with at least 10 pounds of weight. I used two 10# dumbells because I had them but a 10 pound bag of flour works also. Do not use sugar.

Step 17

Refrigerate overnight to compress the sandwich.

Step 18

To serve: Bring to room temperature and cut as desired.