Recipes for "ciabatta"

Place water, olive oil, bread flour, salt, sugar, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run the Dough cycle, about 90 minutes.

Remove dough from the machine after the cycle is done. It will be quite sticky and wet; resist the temptation to add more flour. Place dough onto a generously floured board, cover with a large bowl or greased plastic wrap, and let rest for 15 minutes.

Lightly flour two baking sheets or line them with parchment paper. Cut dough with a serrated knife into two equal pieces; form each into piece into a 3x14-inch oval. Tranfer loaves to the prepared baking sheets and dust lightly with flour. Cover and let rise in a draft-free place for approximately 45 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Spritz loaves with water, then place onto the middle rack of the preheated oven. Bake until golden brown, 25 to 30 minutes.

Place water, milk, olive oil, sourdough starter, sugar, salt, flour, and vital wheat gluten in a bread machine in the order listed. Sprinkle yeast over flour. Start Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.

Turn dough out onto a well floured surface and let rest for 15 minutes.

Flour hands and a bench knife well before handling the dough, but try not to add too much extra flour to the dough itself. Divide dough into 3 equal sections and form into round loaves. Place loaves on pieces of generously floured parchment paper and cover with large bowls, not touching the loaves themselves. Let rise in a warm place for about 60 minutes.

Place a Dutch oven on the lowest rack of the oven and preheat to 450 degrees F (230 degrees C).

Carefully lift 1 piece of parchment paper by the ends and transfer to the hot Dutch oven. Place lid back on the Dutch oven.

Bake in the preheated oven until loaf is golden, about 20 minutes. Uncover and continue baking until top is golden brown, 2 to 5 minutes more. Lift up loaf with with parchment paper and place on a towel to cool. Bake remaining 2 loaves in the same way.

Make the sponge: Stir warm water and yeast together in a small bowl. Let stand for 5 minutes, or until creamy.

Combine bread flour and warm water in a large bowl; stir in yeast mixture for 4 minutes. Cover with plastic wrap and let sponge stand at room temperature for at least 12 hours and up to 1 day.

Make the bread: Combine warm milk and yeast together in a small bowl. Let stand for 5 minutes, or until creamy.

Transfer milk-yeast mixture to the bowl of a stand mixer fitted with a dough hook. Add sponge, bread flour, warm water, and oil; blend until flour is just moistened. Add salt and mix until dough is 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 hours. The 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 loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.

At least 45 minutes before baking ciabatta, place a baking stone on the oven rack in the lowest position in the oven; preheat the oven to 425 F (220 degrees C).

Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of the loaf parallel to the far edge of the baking sheet. Line up the far edge of the baking sheet with the far edge of the baking stone in the preheated oven and tilt to slide the loaf with parchment onto the back half of the stone. Transfer the remaining loaf to the front half of the stone in a similar manner. Bake ciabatta loaves until just golden, about 20 minutes. Cool loaves on a wire rack.

In a small bowl, mix the butter and garlic together until smooth.

In a separate large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. Add the butter mixture to the cheese mixture and combine.

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Preheat the broiler.

Slice the loaf of bread in half horizontally and lay it crust side down on a foil-lined baking sheet. Spread the cheese mixture over the bread.

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Broil until nicely browned, about 3 to 5 minutes.

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.

Simply Recipes/ Photo by Victor Protasio / Food Styling by Jennifer Wendorf / Prop Styling by Josh Hoggle

Coat steaks with 1 tablespoon butter each; season with salt and pepper. Place each steak in a vaccum-seal bag. Seal the bags and place in a water bath with a sous vide cooker inserted. Set temperature to 130 degrees F (54 degrees C); cook until firm and reddish-pink and juicy in the center, about 1 hour.

Combine 1 tablespoon butter, garlic oil, and brown sugar in a large nonstick skillet over medium heat until butter is melted, about 1 minute. Place onion into the pan in a single layer; cook until translucent, about 5 minutes. Add vinegar; cover and reduce heat to low. Cook, adding a splash of water if needed, until onions are golden brown, about 20 minutes.

Combine pesto sauce, mayonnaise, and lime juice in a bowl. Stir until well combined. Cover with plastic wrap and refrigerate until ready to use.

Preheat oven to 325 degrees F (165 degrees C).

Stir melted butter, onion powder, garlic powder, and salt together in a bowl. Brush mixture over both halves of the bread. Place bread on a baking sheet; add Muenster cheese to 1 piece.

Bake in the preheated oven until golden brown, about 15 minutes.

Heat a grill pan over medium-high heat. Remove 1 steak from the bag and cook on the grill pan until nicely browned, about 1 minute per side. Repeat with the remaining steaks. Let rest until set, about 5 minutes. Slice thinly against the grain.

Spread pesto mixture over the bread; add the steak and browned onions. Cut sandwich into 6 pieces.

Place white and wheat flour in a large bowl. Add salt, yeast, and water. Mix until a wet sticky dough comes together, about 5 minutes. Scrape down sides of bowl. Cover with foil. Allow dough to rise for 18 hours at room temperature. It should not be too warm.

Punch dough down with a spatula and fold it over a few times.

Lightly grease a heavy-rimmed baking sheet with olive oil. Sprinkle generously with cornmeal.

Lightly spray a work surface with water. Place a long sheet of plastic wrap on the damp surface to hold it in place. Sprinkle plastic wrap with flour. Scrape the dough onto the floured surface. Sprinkle flour on top of the dough. Gently stretch and pull dough into a long, flat rectangular shape, 12 to 15 inches long. Bring plastic sheet to edge of prepared pan and flip the dough into the prepared pan. Reshape the dough, if necessary. Dust with flour. Cover with a light dry towel. Let rise about 2 hours.

Preheat oven to 425 degrees F (220 degrees C).

Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes.

Make the sponge: Stir warm water, flours (all-purpose flour, whole wheat, and rye), and yeast together in a large bowl until well combined. Cover the bowl with plastic wrap and let sit until bubbly and doubled in volume, 5 to 6 hours.

Start the ciabatta: Stir all-purpose flour, whole wheat flour, water, sunflower seeds, polenta, flax seeds, salt, and honey into sponge with a wooden spoon until a very sticky dough ball forms, about 3 minutes. Scrape down the sides of the bowl, cover the bowl with plastic wrap, and let rise until doubled in volume, 10 hours to overnight.

Line a baking sheet with parchment paper. Dust parchment paper with 1/2 teaspoon all-purpose flour and cornmeal.

Scrape dough out of the bowl onto a lightly floured work surface; press down to remove air, then form into a smooth oval loaf. Place dough onto the prepared baking sheet. Dust top of loaf lightly with remaining 1/2 teaspoon all-purpose flour, cover with plastic wrap, and let rise until doubled in volume, about 1 1/2 hours.

Preheat the oven to 450 degrees F (230 degrees C). Place a baking dish filled with water on the bottom rack of the oven.

Remove plastic wrap from risen dough and mist the top of the dough with water.

Bake in the preheated oven, misting the top of the loaf with water every 8 to 10 minutes, until loaf is golden and sounds hollow when tapped, 30 to 35 minutes total. Transfer bread to a cooling rack and let cool completely before slicing.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.

Place sliced rolls on the prepared baking sheet (if the top half of roll rocks from side to side too much, slice a tiny bit of the top off). Place 1 slice of provolone on each slice of bread. Tear up the remaining slice of provolone to cover any open bread areas.

Bake in the preheated oven until melted (not browned), about 8 minutes. Remove from oven; leave the oven on.

Fold two pieces of turkey onto two slices of bread. Fold two pieces of ham onto the other slices of bread.

Layer 2 slices of soppressata on top of the turkey. Fold 2 slices of prosciutto onto ham. Place four pepperoni pieces on top of each bread half.

Sprinkle slices with some of the Parmesan cheese. Place back into the oven and let bake until pepperoni is looking crispy, about 12 minutes.

While slices bake, make the grinder salad. Add mayonnaise, red wine vinegar, garlic, oregano, salt, pepper, and pepper flakes to a bowl. Whisk to combine.

Add lettuce, onion, and pepperoncinis to the dressing. Toss to coat.

Remove sandwiches from the oven. Top 2 of the ciabatta slices with tomato slices. Using tongs, place a layer of salad on top of the tomatoes. Sprinkle with more Parmesan cheese.

Place the non-salad slices on top of the salad ones. Cut each sandwich in half and serve.