Title: Ciabatta #1
 Categories: Bread
      Yield: 48 Servings
 
MMMMM---------------------------STEP 1--------------------------------
     12 oz Flour
    1/4 ts Easy blend yeast
      7 oz (fl) warm water
           Olive oil

MMMMM---------------------------STEP 2--------------------------------
    1/2 pt Warm water
      1 tb Olive oil
      5 tb Warm milk
  1 1/4 lb Plain flour
      1 ts Easy blend yeast
      1 tb Salt
           Cornmeal to dust
 
  From: trev@fiveg.icl.co.uk (Trevor Hall)
  
  Date: Mon, 8 Nov 93 07:38:46 GMT Step 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.
  
  Step 2: Stir the warm water, milk and olive oil into the chilled
  mixture. Slowly add this mixture to the 1 1/4lb of flour, adding the
  yeast and salt.
  
  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.
  
  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 220C gas mark 7. Heat baking
  sheets in oven.  Dust baking sheets with cornmeal and place dough on
  top.
  
  Bake for 25 minutes, sprinkling with water three times during the
  first 10 minutes.
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe