Best Muffuletta Of Your Life With Homemade Muffuletta Bread

I know I make a lot of thick jokes, okay, everyone says Josh says thick, too thick, thick, thick, thick, thick, okay, you're right, but this sandwich is crazy, so today we're talking about drowned lettuce sandwiches , the

muffuletta

type for one, I just want to say that this recipe has the Babish seal of approval, so Babish I love you kiss, so this sandwich is kind of like something Italian from Louisiana, supposedly Italian immigrants brought this to New Orleans and it's like a very popular sandwich, it has everything. different kind of thing and it's supposed to be huge, so with all that said, let's do this, okay?

Despite preemptively drinking at a time I'd rather not describe, I'll start with 3/4 cup plus a tablespoon, that's 195 milliliters. of water at around 95 degrees Fahrenheit, to that you will add 2 teaspoons or six grams of instant yeast, mix that and let it sit for about 10 minutes in a medium bowl, mix in 2 and 3/4 cups or 415 grams of

bread

flour , one and a half teaspoons or 7 grams of fine sea salt and 1 tablespoon or 14 grams of granulated sugar to give it a little whiskey, mix it in a big old stand mixer, make sure you have the spiral hook now in the mixture flour go ahead and add 2 tablespoons or 23 grams of lard or shortening, you can add it at this point, it's okay, let it mix a little to incorporate it, it will crumble a little and then add the yeast mixture D water to the some times and let it mix on medium low speed for about 5 to 6 minutes or until you get a nice smooth dough like this, shake that brother into a ball, place it in a greased bowl, cover with plastic wrap and let it rise at room temperature for about an hour or until nice, double and thick, eat like this and as usual, give it some love, some kisses, whatever feels good to you and then hit it, hit it D so big gasps, Throw it out onto a lightly floured work surface, shape it. a rough ball, but be careful, we don't want it to be too tight because then you'll end up with a giant hamburger bun and let's just say I may have shaped it too tight, so the idea is up to you.

If you want a thick disc, then simply place the forbidden disc on a parchment-lined baking sheet, cover it with a damp towel and let it sit for 30 minutes at room temperature, then remove the towel to reveal an adult forbidden disc. Now from here it is. very simple, give it a light brush of egg wash which is one egg plus a tablespoon of water, sprinkle it with some sesame seeds and then you're going to put it in a 450 degree Fahrenheit oven for 10 minutes, but for the first five minutes. Place an oven safe pan with a small layer of simmering water, that's the steam you need, after that 5 minutes remove the pan, let it bake another 5 minutes at 450 and then lower the temperature to 375 for 20 minutes more or until you get a beautiful golden brown color.

Look, this one looks a little like a giant hamburger bun because it wasn't shaped thin enough, so make sure you push it down a little and let it cool to room temperature before we go crazy. our sandwich we need to start with a Jordyn's easy era, essentially Italian pickles, they don't twist, it's very easy, so in a medium pot add 1 quart or 950 milliliters of white vinegar 1 cup or 240 milliliters of water and also add a splash of yuzu vinegar but don't be fancy like me if you don't want 1 tablespoon err 10 grams kosher salt 2 bay leaves 1 tablespoon or 9 grams coriander seeds and 1 teaspoon or two grams grains of paradise, both work toasted, then just bring them to a simmer and to that you will add five ribs of sliced ​​celery, half a head of cauliflower florets, 6 coarsely chopped carrots and two thinly sliced ​​red Fresno chiles, let it simmer for 6 to 8 minutes or just until the vegetable begins to soften a little.

Do we still want this ultra al dente? Place the vegetables in an appropriately sized jar with 1 tablespoon or 5 grams of finely chopped fresh oregano and cover with the pickling liquid, make sure there is enough vinegar to cover, if there isn't, you know, a little vinegar to cover. cover it, no one will know, so let it sit until it comes to room temperature, this makes a lot of pickles, so you can have this recipe if you want. To see you all in broth Josh, I have the

bread

, I have Jordan Nero, how do I make this suitable?

My apologies to the English. Now you can't have a great

muffuletta

without a great olive salad mix 3/4 cup or 165 grams roughly chopped black olives 1 cup 100 90 grams raw drop 1 Cup 190 grams about 1 cup 190 grams olives Castelvetrano chopped into pieces Jesus that's a tongue twister have a cup of our 60 grams of rough chopped black olives dry cured olives the salty guys really chewy 1 tablespoon of it 5 grams of fresh oregano finely chopped 1 shallot finely chopped 3 cloves of garlic grated we are almost there 2 large handfuls of coarsely chopped giardiniera at 2 by the way 3 finely chopped Thai chilies and lastly 2 tablespoons or 30 milliliters of sherry vinegar 1/4 cup or 60 mils of extra virgin olive oil and salt and pepper to taste give it a little until you have a beautiful olive salad now look you can let this marinate overnight but you can also use it right away okay it's time for all

your

hard work to pay off obviously cut

your

muffuletta bread by half.

I like to toast it in a 50/50 mix of olive oil and butter and then just give it a generous amount. spread with garlic oil, which is just three tablespoons of olive oil and two cloves of grated garlic, that's literally all, the order of the layers is very important, start with a generous layer of olive salad and then a few slices of good ham Here I have some smoked Prague ham. a few nice slices of good Swiss cheese and make sure to cover most of the entire surface a generous amount of sliced ​​Genoa salami a few slices of smoked provolone and by the way, the number of slices is up to you. aware that I made this sandwich a little high, so finally top it with a few slices of excellent mortadella, the

best

you can find, then top with another layer of olive salad, restructure your sandwich because you went a little wild with that a despite your flesh. slices and finally crown your king took out a quarter or ate your sandwich let's start our extraordinary sandwich feast it's time for muffuletta ultra ve this sandwich is the definition of thick okay not one not two not three not even four C I'm talking about 43, 5 C yes it's not difficult to put it in your mouth, it's not a month with nothing else to do oh, I'm in this sandwich zone.

I know this sandwich is easily the king of all Italian style sandwiches in my opinion, okay, well there are a couple more. but all the time spent bringing it together collectively to achieve a perfect balance and you have the saltiness of all the cured meats, you have some richness and creaminess from the cheese, funky salami, greasy bologna, salty smoked ham and then you have I have some kind of salad of tangy olives a little bit spicy and the olive oils are crunchy in there. This is a fucking disgusting sandwich. It's like a third date sandwich. Very balanced and a little oily, but do you want to know what else a little bit is? fat D, okay guys and that's it, so we made the muffuletta sandwich, the ma-at sandwich, just because it's hard to put in your mouth doesn't mean you shouldn't put it in your mouth and that's it what I have to say about it. this sandwich is extremely good, it's very satisfying, so whatever you want it to have all those Italian sandwich flavors, it's very, it's, it's a beautiful sandwich, this is from me to you, you don't want it, okay, but anyway, you did enjoy it. this video or you learned things you didn't leave a like subscribe and see you next time