CIABATA BREAD
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
3.25 CUPS BREAD FLOUR1 TABLESPOON DRY YEAST1 TABLESPOON COOKING SALTABOUT 3 CUPS TAP WATER.
MIX ALL INGREDIENTS AND LET REST.
THE MIXTURE SHOULD BE DAMP AND SLUMP.
PLACE IN FRIDGE FOR ABOUT 3 HRS BEFORE NEXT STEP.
THIS STEP CAN BE BYE PASSED BUT 3 HRS IN FRIDGE MAKES FOR EASIER HANDLING.
TAKE OUT HALF OF THE MIXTURE WITH EITHER WET OR FLOURED HANDS
CAP THE DOUGH BY FOLDING EACH CORNER ACROSS TOP TO BOTTOM.
LET REST FOR 40 MINUTES - SLASH AND PUT INTO HOT OVEN.
OVEN SHOULD BE 220 DEGREES FAN FORCED AND PRIOR TO PUTTING IN DOUGH POUR 1 CUP OF WATER INTO OVEN TO CREATE STEAM.
PUT DOUGH INTO OVEN FOR 30 MINUTES.
Serving Size: MAKES TWO LOAFS - ABOUT 26 SLICES
Number of Servings: 1
Recipe submitted by SparkPeople user PETERSEAFORD.
THE MIXTURE SHOULD BE DAMP AND SLUMP.
PLACE IN FRIDGE FOR ABOUT 3 HRS BEFORE NEXT STEP.
THIS STEP CAN BE BYE PASSED BUT 3 HRS IN FRIDGE MAKES FOR EASIER HANDLING.
TAKE OUT HALF OF THE MIXTURE WITH EITHER WET OR FLOURED HANDS
CAP THE DOUGH BY FOLDING EACH CORNER ACROSS TOP TO BOTTOM.
LET REST FOR 40 MINUTES - SLASH AND PUT INTO HOT OVEN.
OVEN SHOULD BE 220 DEGREES FAN FORCED AND PRIOR TO PUTTING IN DOUGH POUR 1 CUP OF WATER INTO OVEN TO CREATE STEAM.
PUT DOUGH INTO OVEN FOR 30 MINUTES.
Serving Size: MAKES TWO LOAFS - ABOUT 26 SLICES
Number of Servings: 1
Recipe submitted by SparkPeople user PETERSEAFORD.
Nutritional Info Amount Per Serving
- Calories: 1,480.8
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 7,836.3 mg
- Total Carbs: 312.5 g
- Dietary Fiber: 10.4 g
- Protein: 44.5 g
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