Recipes for "ciabatta bread"

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