Ciabatta Bread
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 108.5
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 233.8 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 0.7 g
- Protein: 3.5 g
View full nutritional breakdown of Ciabatta Bread calories by ingredient
Number of Servings: 15
Ingredients
-
1/8 tsp active dry yeast
2 tbsp warm water (110 deg F)
1/3 cup warm water (110 deg F)
1 cup bread flour
1/2 tsp active dry yeast
2 tbsp warm milk (110 deg F)
2/3 cup warm water (110 deg F)
1 tbsp olive oil
2 cups bread flour
1-1/2 tsp salt
Directions
To make sponge: In a small bowl, stir together the 1/8 tsp yeast and 2 tbsp warm water and let stand 5 minutes or until creamy. In another bowl, stir together the yeast mixture, 1/3 cup warm water and 1 cup 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 (24 hours).
To make bread: In a small bowl, stir together 1/2 tsp yeast and 2 tbsp milk and let stand 5 minutes or until creamy. In another bowl, mix together milk mixture, sponge, 2/3 cup warm water olive oil, and 2 cups bread flour until 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 to 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 rise at room temperature until almost doubled in bulk, about 1-1/2 to 2 hours.
At least 45 minutes before baking ciabatta, out a baking stone on oven rack in lowest position in oven and preheat oven to 425 deg F.
Slide loaves onto baking stone and bake for 20 minutes or until pale golden. Cool loaves on wire rack.
Number of Servings: 15
Recipe submitted by SparkPeople user VALERIEHASH.
To make bread: In a small bowl, stir together 1/2 tsp yeast and 2 tbsp milk and let stand 5 minutes or until creamy. In another bowl, mix together milk mixture, sponge, 2/3 cup warm water olive oil, and 2 cups bread flour until 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 to 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 rise at room temperature until almost doubled in bulk, about 1-1/2 to 2 hours.
At least 45 minutes before baking ciabatta, out a baking stone on oven rack in lowest position in oven and preheat oven to 425 deg F.
Slide loaves onto baking stone and bake for 20 minutes or until pale golden. Cool loaves on wire rack.
Number of Servings: 15
Recipe submitted by SparkPeople user VALERIEHASH.