CIABATTA
Take five minutes today to make the starter, also called sponge, and tomorrow you can bake two loaves of this marvelous, slightly sour, rustic Italian bread that has a hearty crust.
Provided by Benoit Hogue
Categories Bread Yeast Bread Recipes White Bread Recipes
Time P1DT1h
Yield 15
Number Of Ingredients 10
Steps:
- To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1 cup of the 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.
- To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is 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 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 loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
- At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).
- Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.
Nutrition Facts : Calories 96.1 calories, Carbohydrate 17.6 g, Cholesterol 0.2 mg, Fat 1.3 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 0.2 g, Sodium 234.5 mg, Sugar 0.2 g
CIABATTA ROLLS WITH GREEN OLIVES AND CHILLIES
The inspiration for this recipe can from some rolls I bought - they were very expensive. I have recreated them using my bread machine, they are great with cheese or soup. The recipe has a traditional starter made the night before you bake the rolls.
Provided by Whizz
Categories Breads
Time 15h
Yield 8 rolls, 4 serving(s)
Number Of Ingredients 13
Steps:
- For this recipe use your bread machine and use the same quantities as mine, but you may need to change the order of ingredients for Stage 2.
- Stage 1.
- Add the ingredients in the order shown.
- Select Pizza Dough program and turn off the machine after 15 minutes.
- Leave for 12 hours in the Kitchen.
- Stage 2.
- Add the ingredients listed in Stage 2 to the yeasty mixture from Stage 1, in the order given for your machine for a Basic Dough.
- Start the machine using the Basic Dough program with Extra Ingredients to be added during the program.
- Meanwhile rinse the Olives in water to remove the brine and drain them. Cut each Olive into four pieces and dry them on kitchen paper.
- When your machine bleeps for the additional ingredients, add the Stage 3 ingredients and restart the machine if necessary.
- The the Dough program cycle is finished, turn out the dough onto a lightly floured surface. It will be sticky so lightly flour your hands first.
- Lightly oil a baking sheet and then cover it with either a dusting of flour or Semolina and shake off the surplus.
- Heat the oven to 425 F (220 C).
- Form the dough into a loose ball, but do not knead it. Divide into eight equal pieces, roughly shape them into balls and place on the baking sheet. Sprinkle the rolls with a dusting of flour.
- Put the into a warm place until doubled in size, about 20 - 30 minutes. (Don't worry if it doesn't rise very much, it will rise during baking).
- Put in the oven and bake for 20 - 25 minutes or until golden brown.
- At end of baking period, remove for oven and place on a cooling rack to cool for a while.
- Your Ciabatta rolls can be eaten warm or allowed to cool. They will keep in a tin for a day or so. Enjoy.
CIABATTA VEGGIE SANDWICH
Make and share this Ciabatta Veggie Sandwich recipe from Food.com.
Provided by Shannon Holmes
Categories Lunch/Snacks
Time 3h10m
Yield 1 serving(s)
Number Of Ingredients 17
Steps:
- First, make the Tzatziki Sauce: Drain yogurt and grated cucumber in a cheesecloth lined colander for several hours.
- Mix with remaining ingredients and chill.
- Cut your Ciabatta Roll in half.
- Spread each half with about 1-2 tablespoons of the sauce,or to taste.
- Layer the roll with lettuce, tomato, onion, artichoke heats (if using),and olives.
- Press cheese(s) into the cut side of the top of roll.
- Place top half of the roll on the sandwich, cut in half and enjoy.
- I have also made this with Basil Tomato Feta and it is also good, I would think that blue cheese or goat's cheese would be good also.
Nutrition Facts : Calories 713.2, Fat 33.5, SaturatedFat 16.9, Cholesterol 85, Sodium 1104.3, Carbohydrate 75.1, Fiber 5, Sugar 32.5, Protein 32.5
CIABATTA DELI SANDWICHES: A HEARTY ITALIAN-STYLE SANDWICH
This two-fisted sandwich boasts a variety of colors and flavors. Like red, plump tomatoes; fresh basil and mozzarella; red onions and green peppers; salami, ham and capacolla - drizzled with homemade Italian vinaigrette. These classic Italian flavors make a great combination for this well-loved Italian American sandwich. Chips or a scoop of potato salad and a piece of seasonal fruit make this a delicious, satisfying meal.
Provided by Feast Your Eyes
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Spread desired amount of mayonnaise on each ciabatta's top and bottom.
- Layer the ciabatta bottoms with shredded lettuce, salt and peppered tomato slices, onion and pepper rings, mozzarella, basil leaves, the deli meats, and sliced olives. (NOTE: You can mix-up the order of these ingredients to your liking.)
- Drizzle with vinaigrette and sprinkle with red pepper flakes. Cover with the ciabatta tops.
- Cut the ciabatta sandwiches in half on the diagonal and wrap in plastic wrap or waxed paper. Take a few books and set on top of the sandwiches to weigh them down and soak in the vinaigrette.
- Unwrap and enjoy!
- ITALIAN VINAIGRETTE: 1/2 cup olive oil, 1/4 cup vinegar, 1 tablespoon sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, 1/8 teaspoon coarse ground black pepper, and 1/8 teaspoon salt.
- Mix all ingredients in medium bowl with wire whisk until well blended. Cover. Refrigerate until ready to serve. Makes 6 (2-tablespoon) servings. Prep Time: 5 minutes.
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