Food recipes
Muffuletta Sandwiches
Muffuletta Sandwiches Ingredients: Muffuletta Bread: 1 cup warm water (110 degrees F), 1 tablespoon granulated sugar, 1 envelope active dry yeast, About 3 cups bread flour, 1 1/2 teaspoons salt, 2 tablespoons vegetabl...
Muffuletta Sandwiches
Ingredients:
Muffuletta Bread: 1 cup warm water (110 degrees F), 1 tablespoon granulated sugar, 1 envelope active dry yeast, About 3 cups bread flour, 1 1/2 teaspoons salt, 2 tablespoons vegetable shortening, Sesame seeds. Olive Salad: 1 (32 ounce) jar pimento-filled green olives (chopped), 2 cups pitted ripe olives (chopped), 1 1/2 cups chopped pickled cocktail olives, 2 celery stalks (finely chopped), 2 cups blanched chopped cauliflower, 1/4 cup minced garlic, 2 medium carrots (peeled and minced), 2 teaspoons dried leaf oregano, 1 tablespoon minced flat-leaf parsley, 2/3 cup red wine vinegar, 1/4 cup olive oil. Muffuletta Sandwich: 1 (10-inch) Muffuletta Bread loaf, 3 ounces honey ham (thinly sliced), 3 ounces Mortadella with pistachios (thinly sliced), 3 ounces Genoa salami (very thinly sliced), 1 heaping cup Olive Salad, 5 slices Provolone cheese
Directions:
In a 2-cup glass measuring cup, mix water and sugar. Stir in yeast. Allow to stand until foamy, 5 to 10 minutes. In a food processor equipped with the metal blade, add 3 cups flour, salt and shortening. Add yeast mixture. Process until dough forms a ball, about 5 seconds. End unit; check regularity of dough. It should be soft and satiny. If dough is too dry, add extra hot water, 1 tablespoon at a time, processing just until combined. If dough is too sticky, add more flour, 1 or 2 tablespoons at a time, processing just until combined. Process 20 seconds to knead. Lightly oil a large bowl, swirling to coat bottom and sides. Place dough in oiled bowl; turn to coat all sides. Cover bowl with plastic wrap. Allow to rise in a warm, draft-free room until doubled in size, over 1 1/2 hours. Lightly grease a baking sheet. Once dough has doubled in the majority, punch down dough; turn out onto a lightly floured surface. Form dough into a round loaf about 10 inches in diameter; place upon greased baking sheet. Sprinkle top of loaf with sesame seeds; push seeds gently into surface of loaf. Cover very loosely with plastic wrap; allow to rise until almost doubled in the majority, 1 hour. Place rack in centre of oven. Preheat oven to 425 degrees. Remove plastic wrap. Bake loaf in middle of preheated oven 10 minutes. Avert heat to 375 degrees F; bake 25 minutes. The loaf is done whenever it appears hollow when tapped on bottom. Cool thoroughly upon a rack before cutting. Makes 1 loaf. Olive Salad: Combine all elements in a large bowl and stir to mix well. Store in jars with tight-fitting lids in the fridge. Makes about 3 quarts. Muffuletta Sandwich: Preheat oven to 350 degrees F. Cut bread in half crosswise to form a sandwich bun. Layer the honey ham upon the bottom of the loaf. Next add the Mortadella, then the salami. Spread the Olive Salad over the meats lightly. Top with the slices of Provolone cheese and place the top upon the sandwich. Push down to compress a little. Wrap the sandwich in foil and bake for 20 minutes, or until the cheese has started to soften into the Olive Salad. Cut sandwich into 4 quarters. Use wooden picks to secure layers, if preferred; remove picks before eating. Makes 1 to 4 servings, depending upon appetite!
Ingredients:
Muffuletta Bread: 1 cup warm water (110 degrees F), 1 tablespoon granulated sugar, 1 envelope active dry yeast, About 3 cups bread flour, 1 1/2 teaspoons salt, 2 tablespoons vegetable shortening, Sesame seeds. Olive Salad: 1 (32 ounce) jar pimento-filled green olives (chopped), 2 cups pitted ripe olives (chopped), 1 1/2 cups chopped pickled cocktail olives, 2 celery stalks (finely chopped), 2 cups blanched chopped cauliflower, 1/4 cup minced garlic, 2 medium carrots (peeled and minced), 2 teaspoons dried leaf oregano, 1 tablespoon minced flat-leaf parsley, 2/3 cup red wine vinegar, 1/4 cup olive oil. Muffuletta Sandwich: 1 (10-inch) Muffuletta Bread loaf, 3 ounces honey ham (thinly sliced), 3 ounces Mortadella with pistachios (thinly sliced), 3 ounces Genoa salami (very thinly sliced), 1 heaping cup Olive Salad, 5 slices Provolone cheese
Directions:
In a 2-cup glass measuring cup, mix water and sugar. Stir in yeast. Allow to stand until foamy, 5 to 10 minutes. In a food processor equipped with the metal blade, add 3 cups flour, salt and shortening. Add yeast mixture. Process until dough forms a ball, about 5 seconds. End unit; check regularity of dough. It should be soft and satiny. If dough is too dry, add extra hot water, 1 tablespoon at a time, processing just until combined. If dough is too sticky, add more flour, 1 or 2 tablespoons at a time, processing just until combined. Process 20 seconds to knead. Lightly oil a large bowl, swirling to coat bottom and sides. Place dough in oiled bowl; turn to coat all sides. Cover bowl with plastic wrap. Allow to rise in a warm, draft-free room until doubled in size, over 1 1/2 hours. Lightly grease a baking sheet. Once dough has doubled in the majority, punch down dough; turn out onto a lightly floured surface. Form dough into a round loaf about 10 inches in diameter; place upon greased baking sheet. Sprinkle top of loaf with sesame seeds; push seeds gently into surface of loaf. Cover very loosely with plastic wrap; allow to rise until almost doubled in the majority, 1 hour. Place rack in centre of oven. Preheat oven to 425 degrees. Remove plastic wrap. Bake loaf in middle of preheated oven 10 minutes. Avert heat to 375 degrees F; bake 25 minutes. The loaf is done whenever it appears hollow when tapped on bottom. Cool thoroughly upon a rack before cutting. Makes 1 loaf. Olive Salad: Combine all elements in a large bowl and stir to mix well. Store in jars with tight-fitting lids in the fridge. Makes about 3 quarts. Muffuletta Sandwich: Preheat oven to 350 degrees F. Cut bread in half crosswise to form a sandwich bun. Layer the honey ham upon the bottom of the loaf. Next add the Mortadella, then the salami. Spread the Olive Salad over the meats lightly. Top with the slices of Provolone cheese and place the top upon the sandwich. Push down to compress a little. Wrap the sandwich in foil and bake for 20 minutes, or until the cheese has started to soften into the Olive Salad. Cut sandwich into 4 quarters. Use wooden picks to secure layers, if preferred; remove picks before eating. Makes 1 to 4 servings, depending upon appetite!