Ingredients
-
-
1/8
-
2
-
1/3
-
1
-
-
1/2
-
2
-
2/3
-
1
-
-
-
-
-
Directions
Ciabatta (Italian Slipper Bread),DH and I buy at least one loaf a week of ciabatta and eat it with olive oil. I finally decided to see it I could make a better bread than the brands we’ve tried from the store. We agreed that this is the best bread we’ve EVER had! The first loaf was gobbled before the second one came out of the oven! 🙂 Can’t wait to make it again!! Note: The dough will be VERY sticky – do not add more flour. The bread itself is not tall and fluffy. It has a wonderfully crisp, tender crust. It would be perfect for an Italian sandwich, if cut horizontally, of mozzarella, basil, tomatoes, olive oil, balsamic vinegar and s&p.,WOW! LET ME TELL YOU, THIS CIABATTA BREAD RECIPE IS AMAZING! MY LOAVES CAME OUT OF THE OVEN SMELLING FANTASTIC! THE TEXTURE AND AROMA ARE JUST LIKE THE ONES MY GRANDMAMA USED TO MAKE BACK AT HOME IN ITALY! DEFINITELY RECOMMEND MAKING! (note: this recipe will take about two days to make just to keep in mind.)
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Steps
|
1
Done
|
Make Sponge: Stir Together, Warm Water and Yeast. |
|
2
Done
|
Let Stand 5 Minutes, Until Creamy. |
|
3
Done
|
Transfer Yeast Mixture to Another Bowl and Add Room-Temp Water and Flour. |
|
4
Done
|
Stir For 4 Minutes. |
|
5
Done
|
Cover Bowl With Plastic Wrap. |
|
6
Done
|
Let Stand at Cool Room Temp at Least 12 Hours and Up to 1 Day. |
|
7
Done
|
Make Bread: Stir Together Yeast and Milk in Small Bowl and Let Stand 5 Minutes, Until Creamy. |
|
8
Done
|
in Bowl of Standing Electric Mixer, With Dough Hook, Blend Together Milk Mixture, Sponge, Water, Oil and Flour at Low Speed Until Flour Is Moistened. |
|
9
Done
|
Beat on Medium For 3 Minutes. |
|
10
Done
|
Add Salt and Beat For 4 More Minutes. |
