Text 26056, 95 rader
Skriven 2015-04-16 11:06:06 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: Re: Muffuletta
======================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Lessee now - MLoo doesn't like much of any kind of bread, nor cheese
 DD> (which is unkind to his digestive system) now we find he's iffy on
 DD> olive salad.

 DS> Struth.  Although he does like certain cheeses -- if he has enough
 DS> pills.

I never met a cheese I didn't like. Although provolone and provel aren't my
favourites - being barely more flavourful than mozzarella. (BTW - Velveeta
isn't cheese   Bv)= )

 DS> Actually, IMO, it is the olive salad and the particular cold cuts that
 DS> make the muffuletta a distinctive sandwich.

 DD> Originally the muffuletta was the name of a Sicilian bread - a large,
 DD> round, and somewhat flattened loaf with a sturdy texture, around 10"
 DD> across; somewhat similar to focaccia. Which makes sense - the
 DD> originator of the sandwich which took on that name was Salvatore Lupo,
 DD> a Sicilian immgrant who owned Central Grocery and ran it until 1946
 DD> (when I was but 4 years old).  The market is still
 DD> in the family being run by Sal's daighter and son-in-law.

 DD> The one time I sucked it up and made a muffuletta I had to use a round
 DD> Hawaiian bread loaf. So, it wasn't truly a muffuletta. But, it was 
 DD> tasty for all of hat.

 DS> We have had Muffuletta at various places, including the two places in
 DS> New Orleans near to each other (one hot, one cold).  Both good.
 DS> Another good one is at the chain restaurant called Jason's.  We have
 DS> also had some that we did not like as much.  One place had the olive
 DS> salad made with only black olives.  Several other places served it on a
 DS> fairly soft hamburger bun or Kaiser roll.  That did not work anywhere
 DS> nearly as well as the crusty Italian bread used at Central Grocery.

The Hawaiian bread was softer than I'd have liked - even though it had a decent
crust.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Italian Cheese Bread
 Categories: Breads, Cheese
      Yield: 2 Loaves
 
      2 c  Milk
      2 tb Sugar
  1 1/2 ts Salt
      2    Dry yeast
      2 c  Warm water
      8 c  Flour; sifted (to 10)
      1 c  Provolone cheese; fresh
           - grated
      2 tb Butter; melted
      2 cl Garlic; crushed
           +=OR=+
      1 ts Garlic granules
      4 tb Parmesan cheese; coarse
           - grated
 
  Combine the milk, sugar and salt in a small saucepan and
  heat until lukewarm. Dissolve the yeast in a large bowl.
  When the yeast is bubbly, stir in the milk mixture. Add
  about 5 cups flour and the Provolone and stir to blend
  well. Beat in enough of the remaining flour to make a soft
  dough. On a floured board, knead until smooth and elastic.
  Grease a large bowl and set the dough in it, turning to
  grease the top. Let rise in a warm, draft-free place until
  doubled in bulk, about 1 hour.
  
  Combine the melted butter with the crushed garlic and
  brush the mixture inside two 10" round baking pans.
   
  Punch dough down and knead 1 minute, then divide dough in
  half.
  
  Divide each half into 7 equal pieces. Line the rim of one
  greased baking pan with 6 of the pieces and place the
  remaining piece in the center. Repeat to fill remaining
  baking pan. Let rise again until doubled in bulk, about 45
  minutes. Brush tops with water and sprinkle with parmesan.
  
  Bake in a 375++F/190++C oven for 45 minutes, or until done.
  
  Recipe from: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Forget food for thought. Give me food for my belly." -- Jarod Kintz
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