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home > recipes > breads > ciabatta bread
from NJ, US 12oz / 350g plain flour 1/4 teaspoon easy blend yeast 7fl oz/200ml warm water olive oil 1/2 pint /300ml warm water 1 tablespoon olive oil 5 tablespoons warm milk 1 1/4 lb / 500g plain flour 1 teaspoon easy blend yeast 1 tablespoon salt cornmeal to dust Add yeast to sifted flour and slowly mix in the water. Beat for five minutes. Place in a bowl and brush with olive oil. Cover and leave to rise in a warm place until tripled in size (5-24 hours). Now chill. Stir the warm water, milk and olive oil into the chilled mixture. Slowly add this mixture to the 1 1/4 lb of flour, adding the yeast and salt. Using either a food processor or those at the end of your wrists, form into a dough and then knead on a floured surface until springy. Put dough in an oiled bowl, cover and leave to rise until doubled in size. Divide into four and stretch dough into rectangles, pressing flat with your knuckles. Cover with a damp cloth and leave in a warm place for 2 hours. Pre-heat oven to 220°C, gas mark 7. Heat baking sheets in oven. Dust baking sheets with cornmeal and place dough on top. Bake 25 minutes, sprinkling with water three times during the first 10 minutes.

Ciabatta Bread


average rating = 5 stars(5.00003 comments available)
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(posted September 11, 2003)

from NJ, US

12oz / 350g plain
flour
1/4 teaspoon easy
blend yeast
7fl oz/200ml warm water
olive oil
1/2 pint /300ml warm water
1 tablespoon
olive oil
5 tablespoons warm
milk
1 1/4 lb / 500g plain
flour
1 teaspoon easy
blend
yeast
1 tablespoon
salt
cornmeal to dust

Add
yeast to sifted flour and slowly mix in the water. Beat for five minutes. Place in a bowl and brush with olive oil. Cover and leave to rise in a warm place until tripled in size (5-24 hours). Now chill.

Stir the warm water,
milk and
olive oil into the chilled mixture. Slowly add this mixture to the 1 1/4 lb of flour, adding the yeast and salt.

Using either a
food processor or those at the end of your wrists, form into a dough and then knead on a floured surface until springy. Put dough in an oiled bowl, cover and leave to rise until doubled in size.

Divide into four and stretch
dough into rectangles, pressing flat with your knuckles. Cover with a damp cloth and leave in a warm place for 2 hours. Pre-heat oven to 220°C, gas mark 7. Heat baking sheets in oven. Dust baking sheets with cornmeal and place dough on top.

Bake 25 minutes, sprinkling with water three times during the first 10 minutes.


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+3 comments


from Quebec, Canada wrote:2  0

If you visit Montreal, Ciabatta is sold in Loblaws, Provigo and Metro stores. In my area it is available in 5 shapes - Routique; Miche; Baguette, Demi-Baguette and, the Petits Pains are square 'buns' that make unusual sandwiches. These loaves are very good but can't match this recipe's home made ones.
5 starsSeptember 29, 2007


from Nova Scotia, Canada wrote:3  7

I have tried the ciabatta diamond shaped buns and they are delicious, when i was out west. we cannot get them in eastern canada and i was wondering if anyone has a recipe for the multigrain.
5 starsJuly 5, 2006


from LacDuBonnet Manitoba, Canada wrote:54  6

I always wanted to try making this bread and it is well worth the time is takes to make it.You have to well cordinated to make this bread espicially when placing it in the oven.It was a lot of fun to make,and this is a fairly simple recipe to follow,and follow it exactly the way it reads. Thank you . Lenora
5 starsJanuary 17, 2004


 
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