 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
I found this recipe on the Internet. Its the best tasting ciabatta bread I ever had! You can flavor it to your liking. And the best part is that you don't knead the dough at all! It uses very few ingredients and the dough rises over night. Read more . Its my new favorite bread to make! Ingredients:
1/4 tsp. active dry yeast |
2 tsp. kosher salt |
2 cups luke warm water |
4 cups all purpose flour |
olive oil - to rub on top of bread before baking |
herbs of your choice to add on top before baking |
parchment paper |
cornmeal to dust on parchment paper |
Directions:
1. In a large bowl mix yeast and luke warm water with the salt.
2. Add flour and stir til flour absorbes all the water. The batter will be very sticky and lumpy, but thats perfect!
3. Cover with plastic wrap and set aside at room temp with no drafts. I keep mine in my oven, with the oven light on. Its the perfect place because its warm and draft free.
4. Let rise for 12 hours.
5. When ready to bake, cover a large cookie sheet with parchment paper and sprinkle the paper with a very thin layer of cornmeal. This will keep the bread from sticking.
6. Take the dough out of the oven, if thats where you put it to rise, and preheat the oven to 400 degrees.
7. Now just dump the dough onto the prepared cookie sheet, scraping it out of the bowl with a wooden spoon. Do not punch down the dough. The less you handle the dough the more airy it will be...which is just what you want.
8. Now gently rub some olive oil over the top and sides of the dough. Then sprinkle with desired seasonings...I used garlic powder and grated parnesan cheese.
9. Place on middle rack and bake for 25 minutes or til VERY brown, as in my photo.Then remove from oven and allow to cool for 10 mintues. Then slice and serve warm.I love to serve this with herbed olive oil for dipping or I serve this with stew to soak up the gravy!
|
|