Welcome to Yummy Fixins!

Thanks so much for checking out my blog. My name is Arica, I am a Personal Chef serving the Lake Tahoe area. Please visit my new website at www.yummyfixins.com

Cooking is my passion, I love spending time in the kitchen creating yummy dishes. I originally created this blog to share healthy yummy recipes with my friends and family but now I'm sharing them with the world. Most of the dishes you will find here are very healthy and can be altered to fit any dietary restrictions. I hope you will find something delicious!

Wednesday, May 1, 2013

Ciabatta Bread

Sponge Ingredients
  • 1/8 teaspoon active dry yeast
  • 2 tablespoons warm water (105°‐115° F.)
  • 1/3 cup room-temperature water
  • 1 cup bread flour*

Sponge Recipe- Make 1 day prior

In a small bowl stir together yeast and warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, room-temperature water, and flour and stir 4 minutes. Cover bowl with plastic wrap. Let sponge stand at cool room temperature at least 12 hours and up to 1 day.

Bread Ingredients
  • 1/2 teaspoon active dry yeast
  • 2 tablespoons warm milk (105°‐115° F.)
  • 2/3 cup room-temperature water
  • 1 tablespoon olive oil
  • 2 cups bread flour*
  • 1 1/2 teaspoons salt

In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, salt and flour at for 4 minutes or until a sticky ball forms. Remove the ball of dough from the bowl and knead for another 4 minutes. Place the ball into an oiled bowl and cover with plastic wrap. Let dough rise at room temperature until doubled, about 1 1/2 hours.

Prepare a large baking sheet by spraying a little olive oil on it and top with 2 tbs of cornmeal. Shape the ciabatta into a large oval and place on the baking sheet. Dust the loaf with flour, cover the loaf with a kitchen towel and let it rise at room temperature until almost doubled, 1 1/2 hours.

Preheat the oven to 425. Bake at 425 for 25-30 minutes or until crust is golden. Remove from oven, transfer to a wire rack and let cool. Slice and enjoy. 

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