Ciabatta Bread

Ciabatta before bakingThis easy bread recipe was suggested by a guest via a YouTube video.  I watched the video, made it once using the basic recipe, made it a few more times with minor changes each time and now feel the recipe is ready to post.

I wanted to have an easy way to create ‘sandwich rolls.’  Like those French hoagie rolls you see used at Subway or French Dip sandwiches.  Did not like the thought of actually making individual rolls, so this is the result.  You make one large loaf and cut your sandwich rolls from the loaf to size, as needed.

Baked CiabattaThe original recipe called to be baked on a sheet pan, I decided that the short casserole shown above gave a better result and did not allow the dough to spread out too much.

The recipe:

Allow 21 hours from start to finish.  18 rising, 2 resting, 1 baking. This is a similar time frame as my Peasant Bread, so you can make both and bake together, with planning.

2 cups Whole Wheat Soft White Pastry Grind Flour

2 cups unbleached white flour

1/2 tsp active dry yeast

2 tsp salt

2 cups warm water

Mix the dry together then mix in the water.  You will have a sticky pudding-like dough.  Cover the mixing bowl with plastic wrap and let rise 18 hours at room, not warm, temperature. You will have a bubbly, sticky ‘dough.’  The secret with this bread and my Peasant Bread is the long rising time.  See how little yeast is used?  This makes the bread chewy and rubber like in texture, perfect for slicing, toast, grilling and sandwiches.

Sandwich RollsOil the bottom and sides of a shallow casserole and sprinkle bottom of pan with cornmeal, pour the dough into the pan and shake to spread, top with a dusting of additional cornmeal.  This dough is so sticky that the corn meal will stick fine.  Let rise/rest 2 more hours.

Bake in a 435 f preheated oven 35 minutes.

This bread can be used hot from the oven or allowed to cool before slicing.  See photo above to see how you make the ‘sandwich rolls.’  See photo below of the texture of the loaf. I Ciabatta Closeupam thinking that this bread could be frozen without losing much quality.  Maybe bake a few and cut in half as shown and freezing in gallon zip lock bags?

Time invested:  5 minutes to mix up the dough, 5 minutes to prep the final baking pan.  With a little planning you can be enjoying this bread often with a minimum of work.

Easy-peasy.  Enjoy!

******************************************************************************

Dennis’til next time,
Dennis George
Highland Garden House B & B
501 E. Highland Ave.
Mount Vernon, WA 98273
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