Wednesday, January 4, 2012
I have to say that this was the most amazing sandwich that I've ever eaten at home, or anywhere else for that matter! I'm not a sandwich lover and boy did I love this sandwich! It was all in the bread! I've been meaning to make Ciabatta bread for a long time now. Today was my 15 year anniversary so I wanted to make my husband a special lunch. He loves panini sandwiches so my plan was to fix him one, but I needed "special" bread first and I looked up what kind of bread I should use. I got this recipe, like almost all my other ones, from allrecipes.com
1 1/2 cups water
1 1/2 teaspoons salt
1 teaspoon white sugar
1 tablespoon olive oil
3 1/4 cups bread flour
1 1/2 teaspoons bread machine yeast
1.Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start.
2.Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour. Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes.
3.Lightly flour or use parchment lined baking sheets. Divide into 2 pieces, and form each into a 3x14 inch oval. Place loaves on prepared sheets, dimple surface, and lightly flour. Cover, and let rise in a draft free place for approximately 45 minutes.
4.Preheat oven to 425 degrees F (220 degrees C).
5.Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack. Bake for 25 to 30 minutes.
**During the very first 10 minutes of baking, spritz the loaves with water every 3 minutes for a crispier crust.
It was just perfect on it's own and I didn't press it or do anything other than cut it into a square for his sandwich. I fixed Blackened Chicken with creamy parmesan ranch sauce. Amazing!!
The soup in the background is a copycat recipe for Minestrone soup from Olive Garden. If anyone wants it, I will gladly post it :-)
If you try only one bread this new year, please give this one a go! If you're not accustomed to bread making, it may scare you because it's the stickiest dough I've ever worked with and I've made a lot of dough in the past 10 years! But everybody has to start somewhere, so don't let that scare you! Just remember, do NOT add extra flour, you need the dough that sticky, trust me, if you make it you'll know why it's so odd to have it that sticky :-)