Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Ciabatta Bread
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- #34467
Ciabatta bread is a type of Italian bread. There are no eggs or sugar in the recipe which will give you a more rustic loaf. You can use this recipe for sandwiches served warm with olive oil and balsamic vinegar for dipping.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
12 ounces all-purpose flour
1/4 teaspoon instant yeast
7 ounces warm water
olive oil, for greasing
1/2 pint warm water
1 tablespoon olive oil
5 tablespoons warm milk
1 1/4 pound all-purpose flour
1 teaspoon instant yeast
1 tablespoon salt
cornmeal to dust
directions
Sift the first measure of flour into a bowl. Stir in the first measure of yeast and water and beat with a spoon for 5 minutes. Place in a well-oiled bowl, turning the dough to coat in the oil. Cover the bowl and let rise in a warm place until tripled in size, 5-7 hours (or longer). Place the dough in the refrigerator to chill for 1 hour.
When chilled, stir the warm water, olive oil, and warm milk into the chilled dough.
In a large mixing bowl, combine the remaining flour, yeast, and salt. Slowly stir the other dough mixture into the flour mixture. Work the mixture into a dough. Place in a well-oiled bowl, cover the bowl, and let the dough rise until doubled in size, about 2-3 hours.
Divide the dough into quarters. Stretch each quarter into a rectangle (about 10x6 inches). Cover the dough with a damp cloth and let rest for 2 hours in a warm, draft-free location.
Preheat the oven to 425 degrees F. Heat 2 baking sheets in the oven.
Lightly sprinkle each baking sheet with cornmeal and place 2 of the dough rectangles on each baking sheet. Place in the oven and bake at 425 degrees F for 25 minutes. Mist each lightly with water a few times during the first 10 minutes of baking time.
Remove the bread from the oven and let cool on a wire rack before slicing and storing. Store the cooled bread in an airtight container.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 19, 2008
Admittedly, the recipe quantities were a little confusing but cook books & flour packages both translate weight to volume. 1 lb. flour = @ 3 1/2 cups flour. I used Hodgson's yeast in the amounts indicated with great success. It is a bit of an ongoing process to make this but I love to bake so I enjoyed every step. Important to read the recipe ahead and understand the process and time involved. I added dried cranberries at the time of kneading to imitate a ciabatta at a nearby coffee shop. I served my Cranberry Ciabatta with a turkey salad filling and got RAVE REVIEWS. It is YUMMY. Thanks CD Kitchen for the recipe.