I'm posting this in lieu of a Menu Plan for this week because I'm still waffling on the menu. We're expecting visitors, and I have been negotiating menus with Paul, but even this morning, I was changing my mind. Anyway, I just can't wait to share this recipe.
Recipe for Ciabatta Bread (For Bread Machine)
Recipe from Ratio by Michael Ruhlman
20 oz. High-gluten Flour
12 oz. water
1 teaspoon yeast
2 teaspoons yeast
Put water in bottom of bread machine. Top with flour. In one corner of the machine, add salt. In opposite corner, add yeast.
Set machine on dough cycle, which should include the first rise. When the machine is done, knead dough again, let rest 10-15 minutes before shaping. Shape by pulling dough until it is about 12 inches long and 1 inch thick. Allow to rise, covered, for one more hour.
Bake at 450 degrees for 10 minutes. Turn oven down to 375 and bake another 30 minutes.
Mr. Ruhlman does a fabulous job of explaining the details for using a regular stand mixer instead.
I want to preface this story by pointing out that I am far from creative enough to think this up. I credit my mother-in-law for the idea. And I'm happy for experiencing new things because of it.
This was a wedding present, and I have come to use it increasingly. My mother liked it so much, she went out and got one for herself. It measures in ounces, tablespoons, and teaspoons. I do also own one slightly smaller, but this one is more versatile.
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