Ciabatta, Italian Flat Bread
|Course : Breads
Serves: 1 loaf
Preparation / Directions:
1. In cup, combine yeast, sugar, and 1/4 cup warm water (105 to 115 degrees F.). Let stand until yeast mixture foams, about 5 minutes.
2. Into bowl of heavy-duty mixer, measure flour and salt. With wooden spoon, stir in milk, olive oil, yeast mixture, and 2 cups warm water (105 to 115 degrees F.) until blended. With dough hook, mix on medium speed 15 minutes or until dough becomes elastic. (Or, if you prefer to mix by hand, in very large bowl, combine ingredients as above and stir with wooden spoon 15 minutes or until dough becomes elastic.) This is a very sticky and moist dough; resist the urge to add more flour, and do not knead or stir for less than the suggested time.
3. Scrape dough into greased large bowl; with greased hand, pat top of dough to coat. Cover bowl with plastic wrap, and let dough rise in warm place (80 to 85 degrees F.) until doubled, 1 to 1 1/2 hours.
4. Flour large cookie sheet. With floured hand, punch down dough and divide it in half. Turn pieces of dough onto cookie sheet, about 3 inches apart; cover and let rest 15 minutes for easier shaping. With hands, pull 1 piece of dough into 14" by 4" oval. Repeat with remaining piece of dough, still keeping loaves 3 inches apart. With floured fingers, make deep indentations all over each loaf, making sure to press all the way down to cookie sheet. Sprinkle loaves lightly with flour. Cover and let rise in warm place until doubled, about 30 minutes.
5. Preheat oven to 425 degrees F. Place 12 ice cubes in 13" by 9" metal baking pan. Place pan in bottom of oven. Bake loaves on middle rack 25 to 30 minutes until golden, using spray bottle to spritz loaves with water 3 times during first 10 minutes of baking. Cool loaves on wire rack.
About 105 calories, 3 g protein, 20 g carbohydrate, 1 g total fat (0 g saturated), 0 mg cholesterol, 270 mg sodium.