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Ciabatta Bread Recipe Recipe

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This recipe for Ciabatta Bread Recipe, by , is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandra Dill


12oz / 350g plain flour
1/4 teaspoon easy blend yeast
7fl oz/200ml warm water
olive oil
1/2 pint /300ml warm water
1 tablespoon olive oil
5 tablespoons warm milk
1 1/4 lb / 500g plain flour
1 teaspoon easy blend yeast
1 tablespoon salt
cornmeal to dust

Add yeast to sifted flour and slowly mix in the water. Beat for five minutes. Place in a bowl and brush with olive oil. Cover and leave to rise in a warm place until tripled in size (5-24 hours). Now chill.
Stir the warm water, milk and olive oil into the chilled mixture. Slowly add this mixture to the 1 1/4 lb of flour, adding the yeast and salt.
Using either a food processor or those at the end of your wrists, form into a dough and then knead on a floured surface until springy. Put dough in an oiled bowl, cover and leave to rise until doubled in size.
Divide into four and stretch dough into rectangles, pressing flat with your knuckles. Cover with a damp cloth and leave in a warm place for 2 hours. Pre-heat oven to 220C, gas mark 7. Heat baking sheets in oven. Dust baking sheets with cornmeal and place dough on top.
Bake 25 minutes, sprinkling with water three times during the first 10 minutes.

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