Ciabatta is a chewy bread with a nice crust and big air holes that is perfect shaped into rolls for sandwiches.
Serves: 6Hands-on: 45 minutesTotal: 3 hours 45 minutesDifficulty: Medium
- 1 cup lukewarm water
- 1 package (1⁄4 oz.) active dry yeast
- 1⁄3 cup whole milk
- 1⁄4 cup olive oil, divided
- 3⁄4 cup whole-wheat flour
- 2 cups bread flour
- 1⁄2 tsp. salt
- 2 Tbsp. cornmeal
- In a large bowl, combine water and yeast; stir and let stand for 10 minutes. When yeast is bubbly, add milk, 2 tablespoons olive oil, whole-wheat flour, oat bran, 1⁄2 cup bread flour, and salt and beat for 2 minutes. Cover and let stand at room temperature for 1 hour.
- Add enough remaining bread flour to make a soft dough; beat for 1 minute. Cover bowl and let rise for 1 hour.
- Punch down dough and turn onto lightly floured surface. Divide dough into 6 portions. Using floured fingers, shape each portion into a 2-by-4-inch rectangle. Grease six 4-by-4-inch squares on a cookie sheet with 1 tablespoon olive oil and sprinkle with cornmeal. Place dough onto each cornmeal coated square. Drizzle with remaining olive oil.
- Let rise in warm place until doubled in size, about 45 minutes. Preheat oven to 425°F. Bake rolls for 10 to 15 minutes or until very light brown. Turn off oven and prop open oven door. Let rolls stand in oven for another 5 minutes. Then remove from oven and let cool on wire racks.