Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 83.3
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 0.5 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 0.5 g
- Protein: 2.8 g
View full nutritional breakdown of Cibatta Bread calories by ingredient
Cibatta Bread
Submitted by: SELAHTERRYNumber of Servings: 24
Ingredients
-
4 Cups Bread Flour
Sponge Recipe at room Temp
1 1/4 Cups Warm Water
2 tsp nonfat Dry Milk
1 package dry yeast
1 tsp salt
2 Tbs cornmeal
2 Tbs Bread Flour
Directions
Combine flour with sponge, water, dry milk, yeast and salt in a mixer until it forms a ball and then 1 additional minute.
Turn dough out onto a floured surface (dough will be sticky and soft) divide dough in half. Working with one portion of dough at a time roll each portion into a 12 X 6 inch rectangle. Place dough on a parchment paper-lined baking sheet that has been sprinkled with cornmeal. Taper ends of the dough. Sprinkle 2 Tbs flour over loaves. Cover and let rise 30 minutes.
Preheat oven to 425
Bake dough for 25 minutes.
Number of Servings: 24
Recipe submitted by SparkPeople user SELAHTERRY.
Turn dough out onto a floured surface (dough will be sticky and soft) divide dough in half. Working with one portion of dough at a time roll each portion into a 12 X 6 inch rectangle. Place dough on a parchment paper-lined baking sheet that has been sprinkled with cornmeal. Taper ends of the dough. Sprinkle 2 Tbs flour over loaves. Cover and let rise 30 minutes.
Preheat oven to 425
Bake dough for 25 minutes.
Number of Servings: 24
Recipe submitted by SparkPeople user SELAHTERRY.
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