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Nutrition info - Recipes

Ciabatta

There’s nothing quite like the smell of baked fresh bread except for eating it! This Ciabatta is Italian for “slipper" and it’s unmatched in taste. Crisp, chewy and ready to be dipped in olive oil, your family will forget the main entree and beg for more bread. Let the sponge rest for 12 hours and it will develop a great and complex flavor.


Ciabatta

Ingredients

For 2 people

  • 1 cup(s) bread flour
  • 1/2 cup(s) warm fat-free milk (100 to 110 degrees)
  • 2 floz warm water (100 to 110 degrees)
  • 1 tablespoon(s) honey
  • 2 1/4 teaspoon(s) dry yeast
  • 3 1/2 cup(s) bread flour, divided
  • 4 ounce(s) semolina or pasta flour
  • 6 floz warm water (100 to 110 degrees)
  • 1/2 cup(s) warm fat-free milk (100 to 110 degrees)
  • 1 1/2 teaspoon(s) salt
  • 2 1/4 teaspoon(s) dry yeast
  • 1 1/2 ounce(s) semolina or pasta flour, divided

Directions

To prepare sponge: lightly spoon 1-cup flour into a dry measuring cup; level with a knife. Combine 1-cup flour and next 4 ingredients (1 cup flour through 1 package of yeast) in a large bowl, stirring well with a whisk. Cover; chill 12 hours. To prepare dough: let sponge stand at room temperature 30 minutes. Lightly spoon 3 1/2 cups bread flour and 1/2-cup semolina flour into dry measuring cups, and level with a knife. Add 3 cups bread flour, 1/2-cup semolina flour, 3/4 cup warm water, 1/2 cup warm milk, salt, and 1 package yeast to sponge, and stir well to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes), and add enough of remaining bread flour, 1 tbsp. at a time, to prevent dough from sticking to hands. Divide dough in half.
Serving size: 1 slice

Nutrition facts

  • Kcal: 1486.45 kcal
  • Fibers (g): 11.1g
  • Sodium (mg): 1843.29mg
  • Carbs: 297.95g
  • Fat: 5.78g
  • Saturated fat (g): 0.84g
  • Proteins: 51.11g