Muffuletta bread

Me?

I know Rouses carries a 2 pack of them in the N.O. area but don't know if they have stores in Baton Rouge.

I've made a lot of muffs with their bread, cold cuts and olive salad.

And as far as cold cuts used:

Ham
Mortadella
Genoa Salami
Provolone Cheese

Spread a bit of the oil from the olive salad on the bread, add the cold cuts and cheese and top with olive salad mix.

If you want it toasted a bit and the cheese melted then toss it in the oven at 350 for about 10 minutes or so.


ETA: Damn if this post didn't make me hungry for a muff and I got all I needed when I hit Rouses a few minutes ago. I'll make 2 of them tonight so the wife can bring some to work tomorrow for lunch.

I've used this recipe a few times and it turns out way better than any bread I could by in Dallas.

Muffuletta Bread Recipe
1 Cup Warm Water (110 degrees F)
1 Tbsp Active Dry Yeast
1 Tbsp Granulated Sugar
2 Cups All Purpose Flour
1 Cup Bread Flour
1 1/2 tsp Iodized Salt
2 Tbsp Lard or Vegetable Shortening
Sesame Seeds
3 Tbsp Extra Virgin Olive Oil
For the Egg Wash:
1 Egg
2 Tbsp Cold Water

Combine the water, yeast and sugar in the workbowl of a stand mixer, stir well and let stand for 5-10 minutes or until good and foamy. Meanwhile, combine the flours, salt, and lard in a bowl and work in the fat with your hands until broken up into very small pieces. When the yeast is foamy, fit the mixer with a dough hook attachment and gradually add the flour on low speed until its all incorporated. Scrape the sides down between additions. When the dough comes together, turn it onto a floured work surface and knead until smooth and elastic, 5-10 minutes, adding more flour if necessary.. Alternatively, you can let the machine do the work, but for me, bread is a touch thing. Coat a large bowl with the Olive Oil, then put the dough in, turning once to coat both sides. Cover loosely with a clean dry towel, or plastic wrap. Let the dough rise in a warm place until doubled in bulk, about 1-1/2 hours. Punch the dough down and shape into a flat round about 9 inches across (it will expand to about 10?.) Place the dough on a lightly oiled baking sheet. Sprinkle the top with sesame seeds, about 2-3 Tbsp should do it, then press them lightly into the dough. Loosely cover the loaf and let rise until doubled in bulk, about 1 hour. When the dough has risen, remove the cover, gently brush with the egg wash then gently place into a preheated 425 degree F oven for 10 minutes. Turn the heat down to 375 degrees F for an additional 25 minutes or until it’s golden brown and sounds hollow when tapped.
Makes 1 Muffuletta Loaf.