CIABATTA BREAD RECIPE | ALLRECIPES
This very simple recipe can be made in the bread machine using the dough cycle. I make it at least 3 times a week.
Provided by Marina
Categories Bread Bread Machine
Total Time 1 hours 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 2 loaves
Number Of Ingredients 6
Steps:
- Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start. (See Editor's Note for stand mixer instructions.)
- Dough will be quite sticky and wet once cycle is completed; resist the temptation to add more flour. Place dough on a generously floured board, cover with a large bowl or greased plastic wrap, and let rest for 15 minutes.
- Lightly flour baking sheets or line them with parchment paper. Using a serrated knife, divide dough into 2 pieces, and form each into a 3x14-inch oval. Place loaves on prepared sheets and dust lightly with flour. Cover, and let rise in a draft-free place for approximately 45 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Spritz loaves with water. Place loaves in the oven, positioned on the middle rack. Bake until golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 73.4 calories, CarbohydrateContent 13.7 g, FatContent 0.9 g, FiberContent 0.5 g, ProteinContent 2.3 g, SaturatedFatContent 0.1 g, SodiumContent 146.3 mg, SugarContent 0.2 g
CIABATTA RECIPE | ALLRECIPES
Take five minutes today to make the starter, also called sponge, and tomorrow you can bake two loaves of this marvelous, slightly sour, rustic Italian bread that has a hearty crust.
Provided by Benoit Hogue
Categories Bread Yeast Bread Recipes White Bread Recipes
Total Time P1DT1 hours 0 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 2 10 inch long oval loaves
Number Of Ingredients 10
Steps:
- To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1 cup of the bread flour. Stir 4 minutes, then cover bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
- To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.
- Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
- At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).
- Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.
Nutrition Facts : Calories 96.1 calories, CarbohydrateContent 17.6 g, CholesterolContent 0.2 mg, FatContent 1.3 g, FiberContent 0.6 g, ProteinContent 3 g, SaturatedFatContent 0.2 g, SodiumContent 234.5 mg, SugarContent 0.2 g
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- "Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start. Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour. Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes. Lightly flour or use parchment lined baking sheets. Divide into 2 pieces, and form each into a 13x14 inch oval. Place loaves on prepared sheets, dimple surface, and lightly flour. Cover, and let rise in a draft free place for approximately 45 minutes. Preheat oven to 425 degres F. Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack. Bake for 25 to 30 minutes. During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust."
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