Ciabatta

Name: Ciabatta
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 20
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons active dry yeast; 473 milliliters bread flour; 2 Tbsps warm milk (110 degrees F/45 degrees C); 1 Tbsp olive oil; 2 teaspoons salt; 158 milliliters warm water

Ciabattan is a vegetarian recipe with 20 servings. One portion of this dish contains roughly 2g of protein, 1g of fat, and a total of 53 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up warm water, bread flour, warm milk, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour. This recipe is typical of Mediterranean cuisine.

Instructions

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 1cup of the bread flour. Stir 4 minutes, then over bowl with plastic wrap.

Ingredients you will need

Bread Flour

Water

Yeast

Wrap

Equipment you will use

Plastic Wrap

Bowl

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.

Ingredients you will need

Bread

Dough

All Purpose Flour

Water

Yeast

Milk

Salt

Wrap

Cooking Oil

Equipment you will use

Hand Mixer

Plastic Wrap

Bowl

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.

Ingredients you will need

Dough

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.

Ingredients you will need

All Purpose Flour

Equipment you will use

Kitchen Towels

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).

Ingredients you will need

Ciabatta

Equipment you will use

Oven

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.

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Ciabatta

Equipment you will use

Wire Rack

Oven

Equipment

Ingredients

Servings:

1teaspoons

active dry yeast 473milliliters

bread flour 2Tbsps

warm milk (110 degrees F/45 degrees C)1Tbsp

olive oil 2teaspoons

salt 158milliliters

warm water

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Felsina Berardenga Chianti Classico ( Half-bottle) with a 4.2 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.