Great recipe for beginner bakers, this is another quick bread to make at three hours start to finish. No-knead means pretty much no work; just manage a little active time. An aroma and flavor to fall in love with!
Baking homemade bread is intimidating. But it shouldn't be if you start with fast recipes and learn to manage the little active work. This ciabatta recipe, similar to the Red Onion and Rosemary Focaccia Bread, is perfect for beginners. The fact that it's delicious will bring you back even once you're quite accomplished at baking more sophisticated breads.
Shaped somewhere between a loaf and a flatbread, ciabatta means slipper in Italian. It is made from a relatively wet dough and produces a light and airy crumb.
Ingredients
1 cup lukewarm water (about 100 degrees)
1 tsp dried yeast
1 tsp kosher salt
300g (approx 2 rounded cups) all-purpose flour
Directions
In a large bowl, combine the water, yeast and salt. Add the flour and mix until the dough is uniformly moist.
Loosely cover the bowl with clear plastic wrap, with a little crack open. Let the dough rest on the counter for 2 hours.
When the 2 hours are about up, place a rimmed backing sheet on a low oven rack, and preheat a baking stone in the middle rack of your oven to 450 degrees for 35 minutes.
With a minimum of flour on your hands and on a section of parchment paper, stretch the dough to an elongated oval shape with a thickness of 3/4 inches. Try to work the dough as little as possible.
Sprinkle flour on a section of parchment paper a few inches larger than the loaf, and place the loaf on it. Sprinkle flour on top of the loaf, then cover with a kitchen towel, leaving it to rise for 30 minutes. (This should coincide with the preheated oven.)
Slide the parchment paper with the loaf onto the hot baking stone. Pour 1 cup hot water into the hot baking sheet and close the oven. Bake for 20-25 minutes, or until the loaf turns golden brown.
Enjoy immediately or let rest and serve warm.
Serving Suggestions
As an appetizer: think dipping with olive oil and balsamic vinegar, or with a tapenade spread.
As part of the main dish: it's brilliant with anything saucy or soupy. Think soups, stews, and pastas.
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