CIABATTA BREAD RECIPE
An authentic Italian recipe for ciabatta bread or slipper bread, originally from the Veneto made with an overnight starter and cooked just like pizza on a preheated pizza stone
Provided by Florentina
Categories Baked Goods
Time 1h10m
Number Of Ingredients 10
Steps:
- Make your starter the night before you plan to bake the bread.Mix together the yeast with 2 tablespoons of warm water. Allow it to stand for a few minutes.
- In a medium size mixing bowl stir together the yeast mixture with the flour and the water until combined. Cover with plastic wrap and allow it to sit at room temperature overnight. If preparing it in the morning then let it sit until evening and up to 24 hours.
- Use your stand mixer and combine the yeast and the warm plant milk. Let it sit for a few minutes until creamy.Add the starter, olive oil, flour, sea salt and water and mix together for about 10 minutes until everything is incorporated.
- Prepare a large bowl lightly oiled with olive oil. Transfer the bread dough to it and cover with plastic wrap. Allow it to sit until doubled in size, up to 2 hours.
- Turn the bread dough onto a well floured surface and with floured hands cut it in half. Form 2 long loaves.
- Transfer them to a parchment lined baking sheet.
- Optional step: Flour your fingers well and create dimples in the top of the loaves. Sprinkle with some flour.
- Lightly dampen a tea towel and cover the loaves. Allow them to rise again until doubled in size, up to 2 hours.
- Meanwhile preheat your oven to 425" F with a Pizza Stone in the center for 1 hour before planning to bake the bread.Transfer one of the loaves to the preheated pizza stone (together with the parchment paper) and bake for about 25 minutes until golden brown to your liking.
- Transfer to a wire rack and allow to cool completely before slicing it with a serrated knife.
RUSTIC ITALIAN CRUSTY BREAD RECIPE
Easy and quick artisan Italian crusty bread recipe you can make at home. No knead, no machine, with only 2 hour rise time. Made with active dry instant yeast, flour and water and baked on a hot pizza stone.
Provided by Florentina
Categories Baked Goods
Time 45m
Number Of Ingredients 4
Steps:
- In a large mixing bowl or your kitchen aid mixer add the flour, salt and yeast. Use a spatula or the paddle attachment and mix to combine well.
- Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. It will still stick to the bottom of the bowl and that is OK.
- Cover the bowl with some plastic wrap loosely and a tea towel. Allow the dough to rise at room temperature for 2 to 3 hours until doubled in size.
- Sprinkle some flour on your kitchen counter and dump the bread dough on it. Flour your hands to help it out of the bowl as it will be sticky. Don't panic, this is normal.
- With floured hands fold the dough onto itself forming it into a round ball. Do not knead it, do not handle it anymore than you need to. Use a sharp knife and lightly carve an X in the top of the loaf or just make a few cuts across.
- Place the bread dough on top of a lightly floured pizza peel, cardboard or parchment paper and allow it to rest while your oven is heating up.
- Preheat your oven to 450"F with a pizza stone inside for about 45 minutes before baking the bread. Fill an oven proof bowl with 2 inches of water and place it on the bottom rack. This will create the steam that will cause the crust to become crispy as it bakes.
- Once your oven is hot sprinkle the pizza stone with some semolina flour or corn meal and carefully slide the bread loaf on top. Bake the bread for about 30 to 45 minutes until golden brown all over and cooked through.
- Transfer the bread to a cooling rack and allow to cool off completely before slicing into it. You can also let it cool inside the oven with the door slightly open.
Nutrition Facts : Calories 195 kcal, Carbohydrate 40 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 295 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
BASIC ITALIAN BREAD
Provided by Food Network
Time 3h26m
Yield 1 large loaf Italian bread
Number Of Ingredients 8
Steps:
- Place the water and yeast in the bowl of an electric mixer and allow the yeast to bloom for about 5 minutes. Using a dough hook attachment, add the flour and sugar to the water and mix on low speed until a dough starts to form. Drizzle the oil and salt into the dough and beat on medium speed for 8 to 10 minutes, or until a smooth, firm, elastic dough is formed.
- Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 11/2 hours or until doubled in size. Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.
- Preheat the oven lined with a pizza stone to 425 degrees F. Alternately, an inverted baking sheet may be used in place of a pizza stone.
- Place the dough on a baker's peel heavily dusted with semolina flour, or cornmeal, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a damp towel, for 30 minutes, or until doubled in size. Brush the dough with the egg white and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough at a 45 degree angle.
- Spray the dough generously with water from a water bottle and place in the oven on the baking stone. Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough for 45 minutes, or until a hollow thud is heard when the bread is whacked with the bowl of a wooden spoon. Allow the bread to cool slightly before serving.
ITALIAN PIZZA BREAD
-Sherry Adams, Mount Ayr, Iowa
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Slice roll in half lengthwise. Place on baking sheet. Spread pizza sauce over each half. Top with pepperoni. Sprinkle with mozzarella cheese. , Bake at 350° for 10 minutes or until heated through. Broil 4 in. from the heat for 2 minutes or until cheese is bubbly and golden brown.
Nutrition Facts : Calories 427 calories, Fat 18g fat (5g saturated fat), Cholesterol 147mg cholesterol, Sodium 2410mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 43g protein.
More about "italian bread baked on a pizza stone recipes"
CRUSTY NO KNEAD ITALIAN BREAD - SAVORING ITALY
From savoringitaly.com
Ratings 1Category BreadCuisine ItalianTotal Time 3 hrs 15 mins
- In the bowl of a stand mixer with dough hook attached, dissolve the yeast in the warm water with the sugar and let it proof (5-10 minutes until foamy).
- Add the flour to the bowl a small portion at a time and mix on low speed. Once you have added all the flour increase the speed and mix until the dough starts to pull away from the sides of the bowl. If you notice the dough is too sticky, add about a tablespoon more of dough at a time until you get a dough that is not too sticky to handle.
- (If you’re mixing by hand, mix until ingredients have just come together and form a smooth dough). When dough is ready, turn mixer off and remove the the dough hook.
GRANDMA’S EASY HOMEMADE ITALIAN BREAD RECIPE - 365 …
From 365daysofbakingandmore.com
4.7/5 (90)Total Time 48 minsCategory Side DishCalories 161 per serving
- Beat with an electric mixer for 2 minutes, then add the rest of the flour, beating until all flour is incorporated and a sticky dough ball is formed.
AUTHENTIC ITALIAN FOCACCIA BREAD RECIPE: SO SIMPLE!
From bakingamoment.com
CRUSTY ITALIAN BREAD RECIPE - MASHED.COM
From mashed.com
EASY ARTISAN BREAD (NO KNEADING REQUIRED)
From somewhatsimple.com
HOW TO COOK PIZZA ON A PIZZA STONE: 15 STEPS (WITH PICTURES)
From wikihow.com
Views 916.6K
15 SAUSAGE AND PEPPER CALZONE RECIPE - SELECTED RECIPES
From selectedrecipe.com
EASY SOURDOUGH BREAD RECIPE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
BEST BIGA PIZZA RECIPE - THE BEST PIZZA RECIPE FOR HOME OVEN
From italianpizzasecrets.com
NO-KNEAD BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
EASY FRENCH BREAD PIZZA • PIZZA IN 10 MINUTES!
From theviewfromgreatisland.com
RUSTIC CRUSTY BREAD RECIPE {WITH TUTORIAL} | MEL'S KITCHEN CAFE
From melskitchencafe.com
TRADITIONAL ITALIAN BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
ITALIAN BREAD RECIPES
From allrecipes.com
ITALIAN BREAD RECIPE [AN EASY RECIPE FOR THE PERFECT LOAF]
From livinglearned.com
ITALIAN BREAD BAKED ON A PIZZA STONE | RECIPE - PINTEREST
From pinterest.com
PIZZA - WIKIPEDIA
From en.wikipedia.org
HOW TO MAKE CIABATTA BREAD FROM SCRATCH | TASTE OF HOME
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love