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.
- 1/8 teaspoon active dry yeast
- 2 tablespoons warm water (110 degrees F/45 degrees C)
- 1/3 cup warm water
- 1 cup bread flour
- 1/2 teaspoon active dry yeast
- 2 tablespoons warm milk (110 degrees F/45 degrees C)
- 2/3 cup warm water
- 1 tablespoon olive oil
- 2 cups bread flour
- 1 1/2 teaspoons salt
- 1To 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.
- 2To 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.
- 3Let 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.
- 4At 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).
- 5Transfer 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.
Absolutely the best! Soft crust and well risen.
Hot cross buns! Hot cross buns!
This recipe is for the bread machine. It is similar to homemade grandmother's sweet bread.
Ciao! This is an old recipe, hence the enormous measurements. Makes enough for a huge Italian family! You can half the recipe; leave yeast and eggs the same. They are excellent with wine or coffee, and make good teething biscuits if you leave out the fennel seeds.
A wonderful way to use the extra bounty of summer, and make a tasty treat. You can adjust the recipe to suit your family's tastes, or create your own variations. For an optional topping use any, all or a combination of the following: equal parts brown sugar, chopped nuts and mini chocolate chips. Sprinkle tops of muffins just prior to baking.
This is a very good bread to have with baked beans, or just on it's own. This recipe can also be used to make rolls.
This is an easy recipe for a loaf of black bread with caraway seed for bread machines.
A very easy, very good tasting bread. Best if made the day before, or several hours before serving.
Yum! What can be better than a hot sticky bun for breakfast-or a late night snack? Pop one (leftover) into the microwave for a few seconds to make them taste fresh from the oven.
This traditional Polish egg bread is wonderfully light with a slightly sweet flavor.
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