Perfect party food!
This is the time of year we have abundance of garden fresh parsnip and I wanted to do something different = shaping my parsnip bread Muffuletta style to make sandwiches for a party we were hosting. The recipe I used is an adaptation of a bread by Cooking Light, 2003, that I have made for a few years; I love this bread, the parsnips add moisture, sweetness and texture, no additional fat or sugar is needed but I like to add a little malt extract.
The Muffuletta is a popular sandwich originating among Italian immigrants in New Orleans; it is traditionally made with a large round of Sicillian sesame bread that is cut horizontally, yes, right through the middle, filled with Italian cold cuts, cheeses, olive salad, and then sliced into quarters. A very large sandwich!
Sticking with my idea, I shaped and baked my parsnip dough, Muffuletta style. Once the loaf was cooled I cut through the middle, hollowed both the top and bottom, slightly, then liberally added onto both sides, Olive Tapenade, before layering onto the bottom half of the bread – pepperoncini, turkey, ham, mozzarella, Genoa salami and provolone. I completed the sandwich by pressing it all together with the top half.
Note: The filling ingredients are not the exact, traditional cold cuts generally used; I kept this Muffuletta on a lighter side. I bought a half pound of everything, had a little left over.
Anyway, “parsnip bread” shaped Muffuletta style and this filling is not traditional by ingredients, but it is by its looks!
Makes one 10 inch Muffuletta bread, ready for slicing and filling
SPONGE INGREDIENTS & INSTRUCTIONS
- 1 pkg. instant dry yeast
- 3/4 cup water
- 1/4 cup dry powdered milk
- 1 teaspoon dry barley malt extract (optional)
- 1/4 cup white-whole wheat flour – I like King Arthurs
- 1-1/4 cups, raw, peeled and grated parsnip
- In a large bowl, dissolve the powdered milk, and if using, barley malt extract, in warm water, add the yeast and let stand 5 minutes.
- Add the ¼ cup flour and grated parsnip to the yeast mixture; stir well to form a sponge.
- Cover and let rest at room temperature for 30 minutes.
- Meanwhile, in a small bowl combine the bread ingredients, below, together.
- Note: here is a link to the malt extract I use: http://www.amazon.com/Aunt-Pattys-Barley-Malt-Extract/dp/B00C0TF2T8
BREAD INGREDIENTS & INSTRUCTIONS
- 2 cups bread flour – plus 1/4 cup extra for kneading
- 1 teaspoon caraway seeds (optional)
- 1 tablespoon wheat germ
- 1 teaspoon salt
- 1/8 teaspoon pepper
- Buttery cooking spray
- Plastic wrap for covering the rising dough
- To the sponge add the bread flour mixture; stir until a shaggy dough forms.
- At this point, it can all be done by hand, but I like to use a stand mixer with dough hook to knead the dough for 2-3 minutes; knead until the dough starts to look less shaggy. Let rest, covered, for 5 minutes, and then let the mixer knead the dough between 3-5 minutes, just until the dough starts to become smooth and hold together.
Dough starts to hold together
- Turn the dough out and knead by hand until smooth and elastic; if needed, add enough of the remaining bread flour, 1 tablespoon at a time to prevent dough from sticking to hands (at this point the dough will feel soft and slightly sticky).
- Place dough in a large bowl coated with cooking spray, turn it from top to bottom to coat both sides. Cover and let rise in warm place for 45 minutes or until doubled.
- Punch dough down; if needed, lightly spray the dough with cooking spray. Cover and let rise a second time, for 45 minutes or until doubled in size.
- Punch dough down; cover and let rest 5 minutes.
- Spray a baking sheet with cooking spray, let sit until needed. Shape dough into a flat 10-inch disk and place onto the baking sheet; lightly spray surface of the dough with buttery cooking spray.
- Cover and let rise in a warm place for 30 minutes or doubled in size.
The last rise before baking
- Preheat oven to 400 degrees.
- Bake between 20-25 minutes – until the bread is browned on the bottom and sounds hollow when tapped.
In the oven
- Place on a wire rack to cool, I like to give it one more spritz with buttery cooking spray.
- After cooled, cut the bread horizontally through the middle and layer with your sandwich ingredients as described above. Wrap tightly and refrigerate until ready to slice and serve.
- Muffuletta can be made hours in advance, travels easily, it’s perfect party food.
One giant sandwich!
Special Note: Click on the following link to see my original Parsnip Bread posting: https://lapadia.wordpress.com/2010/04/08/parsnip-caraway-bread/