Directions: |
Directions:For Starter - Mix well 1 and 1/3 cup all purpose flour, 1 tsp yeast, 1 cup warm water and 1/2
tsp sugar. Cover and leave at room temperature to ferment for at least 4 hours (or until dough
doubles in size).
Stir the risen starter and let it rest for 5 minutes.
In the meantime, in a small bowl, add 4 tbsp warm water, 1/2 cup warm milk, 1 tsp sugar, 1 & 1/2 tsp salt, 2 tbsp oil and mix well.
Sprinkle yeast over the rested starter. Add milk and oil mixture and 2 cups of all-purpose flour.
Mix well.
Transfer to a flour dusted board and knead adding 1 tbsp flour at a time until dough
comes together. You can also use a stand mixer with a dough hook attachment. Knead the dough for 5 to 6 minutes.
Transfer the dough to an oiled bowl, swirl the dough in bowl to apply oil all over. Cover and leave at warm place to rise for 2 hours (until it triples in size.)
Punch down the dough and transfer to a floured surface. Gently roll the dough to make a 12 inch rectangle. Divide it in four portions.
Sprinkle a baking sheet with 2 tbsp of all-purpose or semolina flour. Shape each half into a small rectangle by folding it like a letter (tucking the edges inside). Transfer each folded rectangle to baking sheet, folded ends facing down and place them in 2 lines, 3-4 inch apart.
Cover the dough with a kitchen towel and let rise at room temperature for 60 minutes (or until almost doubles in size)
Preheat oven at 425°F. Bake for 22-25 minutes or until tops are brown and bottom of rolls sound hollow when taped.
Transfer to a cooling rack. Serve warm or let the bread cool completely.
If freezing the rolls, wrap in plastic wrap and freeze for later. To defrost, microwave frozen bread for 2 minutes at low power. Try to microwave on 1 pizza slice warm setting, not on high power or
bread will burn or will get very hard |
This recipe for Ciabatta Bread Rolls is from