| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads, Bread machi | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | All-purpose flour; unbleached |
| 1 | c | Water |
| 1/4 | ts | Active dry yeast; (not rapid rise) |
| Sponge | ||
| 1 | ts | Yeast |
| 1 1/2 | c | All-purpose flour; unbleached |
| 1 1/2 | ts | Salt |
| 1 | ts | Sugar |
| 1/4 | c | Water |
| Plus enough olive oil to = 1/3 cup liquid |
INSTRUCTIONS
SPONGE DOUGH Can't make this Ciabatta in anything else because the dough is so wet. [Lora] Mix together the ingredients and let them rest overnight in a covered bowl at room temp Make this very wet dough in the bread machine. It should be between a batter and a runny dough.Shape into 2 ciabatta - long, rough ovals about 4 x 10 inches. Form on oiled baking sheet. Let rise till light and bubbly, using your fingers to poke indentations in the dough all over about 1/2 way through the rising period. Bake in a preheated 450 oven spraying with water once or twice during baking (or add ice cubes to bottom of oven). Bake 25 minutes, then cool in turned off oven with door cracked open. Dust with flour. Lora Brody >From: <Blanche007@aol.com> Recipe by: Lora Brody Posted to MC-Recipe Digest V1 #833 by Nancy Berry <nlberry@prodigy.net> on Oct 09, 1997
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””