Skip to content

Beta This app is in Beta Testing

Ciabatta

No ratings yet
Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 13 ingredients

  1. -----FIRST STEP-----
  2. 12 oz Flour
  3. 1/4 ts Yeast, dry
  4. 7 fl -- Water, warm
  5. Olive oil
  6. -----SECOND STEP-----
  7. 1/2 pt -- Water, warm
  8. 1 tb Olive oil
  9. 5 tb Milk, warm
  10. 1 1/4 lb Flour
  11. 1 t Yeast, dry
  12. 1 tb Salt
  13. Cornmeal to dust

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Add yeast to sifted flour and slowly mix in the water. Beat for five minutes. Place in a bowl and brush with olive oil. Cover and leave to rise in a warm place until tripled in size (5-24 hours). Now chill.
  2. Stir the warm water, milk and olive oil into the chilled mixture. Slowly add this mixture to the 1 1/4 lb of flour, adding the yeast and salt.
  3. Using either a food processor or those at the end of your wrists, form into a dough and then knead on a floured surface until springy . Put dough in an oiled bowl, cover and leave to rise until doubled in size.
  4. Divide into four and stretch dough into rectangles, pressing flat with your knuckles. Cover with a damp cloth and leave in a warm place for 2 hours. Pre-heat oven to 450 F. Heat baking sheets in oven. Dust baking sheets with cornmeal and place dough on top.
  5. Bake for 25 minutes, sprinkling with water three times during the first 10 minutes.
  6. --------------- MESSAGE bread-bakers.v098.n073.8 ---------------
  7. Dear JoAnn,
  8. I lived in the UK, and I too miss the Hovis Brown Breads! Check the Hovis web site for recipes, mixes and flours:
  9. <http://www.rankhovis.co.uk/producef.htm>
  10. Perhaps a supplier specializing in British products could help with the unique ingredients!
  11. Good luck,
  12. Myron in Florida
  13. PS Please join me Sunday at 9pm EST for "Cooking with the Beach Boy!"
  14. <http://busycooks.miningco.com/mpchat.htm>
  15. Hello,
  16. I have been asked by an Englishman to attempt to duplicate his Granary Malted Brown Bread in my bread machine. From the wrapper the ingredients are: Malted Meal (Wheat Flour, Malted Wheat Flakes, Wheat Bran, Wheat Protein) Water, Yeast, Vegetable Fat, Salt, Malt Flour, Vinegar, Soya Flour, Emulsifier: E74(e); Flour Treatment Agent:E300.
  17. Quoting the bread wrapper: "The origins of the malted brown GRANARY bread baked by 'HOVIS' can be traced back to the 15th Century when Benedictine Monks of Burton Abbey invented a special process for the malting of wheat grain. The maltsters still use the traditional malting methods to make the malted flakes which give GRANARY breads their distinctive and unique nutty flavour."
  18. ''''''''''''''''''''''''''''''''''''''''' Myron Menaker Daytona Beach FL USA | \ / _\/_ .-'-. //o\ _\/_ -- / \ -- | /o\\ jgs^~^~^~^~^~^~^~^~^-=======-~^~^~^~~^~^~^~|~~^~^|^~` |
  19. --------------- MESSAGE bread-bakers.v098.n073.9 ---------------
  20. The following is adapted from the 'Black & Decker Automatic Breadmaker' manual that comes with the machine. I have found some of their recipes tend to be quite conservative with ingredients, and quantities can easily be increased to make a superior loaf, in my opinion. The original version does not call for walnuts, but they bake well in raisin bread. What follows is the exact process/ingredients used to make a moist loaf. I rarely toast this; simply warming a slice for 3 minutes on power level 3 in my microwave returns that 'just baked' effect. This produces a very nice loaf at my elevation. (sea level) Suitable for a 1-1/2 or 2 pound machine.
  21. 1-1/3 cups filtered water 1/4 cup instant skim milk powder (Pacific brand) 2 Tbsp. margarine (Becel) 2 Tbsp. unrefined dry Demerara sugar (Taikoo brand from Mauritius) 1-1/2 Tsp. sea salt 4 cups unbleached white flour (*Millstream brand) 2 Tsp. cinnamon (up to 3 Tsp. OK) 1-1/4 Tsp. Fleischmann's bread machine yeast
  22. * Millstream is Canadian flour. The original recipe calls for 4-1/4 cups American flour. U.S. bakers might have to add a little extra water to get the desired level of moistness in the finished loaf. Try 1/2 Tbsp. extra to start, if necessary.
  23. Place in breadmaker, select 'Sweet Bread' setting, 'Regular Crust' & start machine.
  24. Add ingredients: (see below) 1 cup raisins 1/2 cup chopped walnuts
  25. Special instructions: Place 1-2 cups raisins on a large plate and select them one by one into the measuring cup. This may seem fussy, but these raisins tend to stick together right out of the package, and a small percentage still have stems attached. The major departure from the instructions is the way I add the walnuts & raisins. I start to add the walnuts and raisins approx. 10 min. before the machine 'beeps', but not all at once. Add them evenly at one minute intervals over the 10 minutes, and by the time the machine 'beeps' all the raisins & walnuts have been added. Doing it this way seems to avoid excessive mashing by the paddle, and increases distribution. Time: 3hrs. 50 min. in my machine.
  26. --------------- MESSAGE bread-bakers.v098.n073.10 ---------------
  27. Grandmother's Zucchini Bread Pistachio Banana Bread
  28. Here are a couple that have been sitting in my files ....
  29. Reggie

Plating

Cookware for this recipe

  • Baking tray
  • Mixing bowl
  • Food processor
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Slotted spoon
  • Sieve
  • Pastry brush
  • Measuring jug
Source Not stated: saved from a website or mailing list, rights unverified
Credit

From: Myron Menaker. From: JoAnn. From: Ted Burkmar. From: Reggie Dwork. Saved from the Bread-Bakers mailing list (http://www.bread-bakers.com/archives/digests/v098n073.txt), file Recipes/www.bread-bakers.com/archives/digests/v098n073.txt in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.