Date: Mon, 27 May 2019 07:08:46 +0000 --------------- BEGIN bread-bakers.v119.n021 --------------- 01. White Cob Bread (Reggie Dwork) 02. Moist Apple Cinnamon Scones (Reggie Dwork) 03. Strawberry Swirl No-knead Brioche (Reggie Dwork) 04. Sesame Wheat Braids (Reggie Dwork) 05. Homemade Panera Bagels (Reggie Dwork) 06. Herb Baking Powder Biscuits (Reggie Dwork) 07. Asiago Ciabatta Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n021.1 --------------- Date: Fri, 24 May 2019 22:23:52 -0700 From: Reggie Dwork Subject: White Cob Bread * Exported from MasterCook * Bread, White Cob Recipe By :Paul Hollywood Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 g white bread flour -- plus extra for dusting 10 g salt 10 g instant yeast 30 g unsalted butter -- softened 320 ml cool water Olive oil -- for kneading If you are a novice baker you can use this recipe to make a basic loaf in a tin, although the quantities here provide more dough than you would need to make a tin loaf. Makes: 1 loaf Prep: 3 hours Bake: 30 minutes Tip the flour into a large mixing bowl and then add the salt and yeast, making sure they are placed on opposite sides of the bowl. Add the butter and 3/4 of the water, turning the mixture around using your fingers. Slowly add more water until all the flour has been incorporated. When the dough is soft and not soggy it is ready. Move the mixture around the bowl to clean the sides until the mixture forms a rough dough. Cover your work surface with a little oil and then begin to knead the dough. Knead for 5 - 10 minutes, working through the wet stage until the dough starts to form a soft, smooth skin and feels silky. Put the dough into a large, lightly oiled bowl and cover with a tea towel. When it has risen to at least double in size and the dough is bouncy and shiny it is ready. This should take at least 1 hour, but can be left for 2 or even 3 hours. Line a baking tray with baking parchment or silicone paper. Place the dough on a lightly floured surface and shape into a ball by knocking it inwards several times until all the air is knocked out and the dough is smooth. Then flatten the dough into a rough rectangle and then roll it into an oblong. Turn the dough so that the longer edge is running away from you and flatten it slightly. Now roll the two ends in towards the centre, so you end up with a chunky squarish shape. Turn the dough over so that the join is underneath. Next, using both hands you need to shape the dough into a smooth domed cob. With your palms turned upwards, position your hands on each side and slightly under the dough. Using your hands tuck the dough neatly underneath itself. Continue, softly forcing the sides of the dough down and underneath, creating a smooth, taut top and a rough underside. Try not to add too much extra flour during shaping. The dough is now ready for proving. Place it on your baking tray and place this in a clean plastic bag. Leave to prove for about 1 hour, until it has at least doubled in size and the dough springs back if you prod it gently with your finger. Whilst the dough is proving turn your oven to 230C and put a roasting tray in the bottom to heat up. Once ready dust your dough with some flour and then slash deeply with a knife. Add hot water to the hot roasting tray, this will create steam in your oven giving your bread a lighter crust. Put your bread into the oven and bake for 30 minutes or until it is cooked and sounds hollow when tapped on the bottom. Leave your cob to cool on a wire rack. S(Internet address): "http://paulhollywood.com/recipes/white-cob/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 128 Calories; 2g Fat (14.7% calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 244mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. NOTES : 2019 - 0524 --------------- MESSAGE bread-bakers.v119.n021.2 --------------- Date: Sun, 26 May 2019 19:15:01 -0700 From: Reggie Dwork Subject: Moist Apple Cinnamon Scones * Exported from MasterCook * Scones, Moist Apple Cinnamon Recipe By : Jen Sobjack Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups all-purpose flour -- (357 g) 1/2 cup light brown sugar -- packed, (110 g) 1 Tablespoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 1/2 teaspoon ground cinnamon 1/2 cup unsalted butter -- cut into pieces and chilled, (113 g) 1 cup chopped fresh apple -- (125 g), (about 1 med apple) 1 cup buttermilk -- (240 ml) 1 Tablespoon vanilla extract 1 Tablespoon heavy cream For the glaze: 1 cup confectioners' sugar -- (120 g) 2 Tablespoons apple juice -- (to 3 Tbsp) Light as air and crumbly, these apple cinnamon scones are packed with chunks of apple and spicy cinnamon. There's also a secret ingredient that keeps these scones tender and dare I say, moist! Serve up a batch of these warm scones for breakfast and your family will think you got them from a bakery. Tips: Handle the dough as little as possible. It does require some kneading but take care not to overwork it. Knead it just until it comes together and holds its shape. Overhandling the dough will also cause the butter to warm up and melt. You need those little bits of cold butter throughout the dough to ensure the texture is soft in the center. I like to freeze my scones for 30 minutes before baking. This helps to make sure the butter is super cold and it prevents spreading. Brush the tops of the scones with heavy cream for a crispy top. Sometimes I like to sprinkle the tops with coarse sugar for extra crunch and flavor. A hot oven is a must! This will cause the scones to rise tall and turn gorgeous golden brown. Prep: 15 minutes Cook: 20 minutes Total: 1:05 In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, salt, and cinnamon together. Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs. Gently fold in the apples. Whisk the vanilla and buttermilk together and gradually add it to the flour mixture. Stir just until the dough comes together. You may not need all the buttermilk. Add a little at a time until the mixture is moist but not too wet. Do not over mix the dough or the scones will be tough. Transfer the dough to a lightly floured surface and gently knead the dough four or five times. Pat the dough into a 7" round circle. Cut the circle in half, then cut each half into four triangle shaped wedges. Arrange the scones 2" apart on a baking sheet lined with parchment paper. Place the scones in the freezer for 30 minutes. Position the oven rack in the center of the oven and heat to 400F. Brush the tops of the scones with cream. Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool and drizzle with glaze. Scones are best enjoyed right away. Add the confectioners' sugar to a small bowl. Drizzle in just enough of the apple juice to create a pourable glaze. Make ahead tip: You can refrigerate the dough overnight then simply shape the scones and bake them the next day. You can keep leftover scones for up to 2 days in the refrigerator. Unglaze scones can be frozen for up to three months. Thaw in the refrigerator overnight then reheat and glaze before serving. NOTES: Milk or heavy cream can be used in place of apple juice. You may want to add a teaspoon of vanilla and/or cinnamon for flavor. This recipe yields 8 large scones. For smaller scones, cut the dough into 16 pieces instead of 8. Watch the scones closely as they bake because smaller scones may require a shorting baking time. Cal 380 S(Internet address): "https://www.favesouthernrecipes.com/Recipes-for-Breakfast/Moist-Apple-Cinnamon-Scones" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 386 Calories; 13g Fat (30.2% calories from fat); 6g Protein; 62g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 501mg Sodium. Exchanges: 2 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 0526 --------------- MESSAGE bread-bakers.v119.n021.3 --------------- Date: Sun, 26 May 2019 19:20:21 -0700 From: Reggie Dwork Subject: Strawberry Swirl No-knead Brioche * Exported from MasterCook * Bread, Strawberry Swirl No-knead Brioche Recipe By : King Arthur Flour Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 390 g All-Purpose Flour -- (3 1/4C) 1 1/2 teaspoons kosher salt -- or 1 teaspoon table salt 35 g granulated sugar -- (3 T) 2 teaspoons active dry Yeast -- or instant yeast 43 g unsalted butter -- melted (3 T) 227 g lukewarm water -- (1C) 57 g whole milk -- (3/4C) 1 large egg FILLING: 255 g strawberry jam -- (3/4C) EGG WASH: 1 egg -- beaten with 1 tablespoon water Tender, buttery, and slightly sweet, this easy-to-make loaf comes to us courtesy of Alexandra Stafford's cookbook, Bread Toast Crumbs. It looks (and tastes!) like it came from a high-end bakery case. Prep: 25 min BAKE: 45 mins. to 50 mins. TOTAL: 3 hrs 58 mins. To make the dough: In a large bowl, whisk together the flour, salt, sugar, and yeast. In a separate large bowl, combine the melted butter, water, and milk. Add the egg and whisk to combine. Pour the wet ingredients into the dry and mix until combined - the dough will be wet and sticky. Cover the bowl with a tea towel or plastic wrap and let the dough rise in a warm spot for 1 1/2 to 2 hours, until doubled in bulk. To assemble: When the dough has risen, use a dough scraper or two forks to pull the dough from the edges of the bowl and press it down into the center, turning the bowl as you go until you've gone all the way around. Divide the dough in half and form each half into a 6" round. Let the dough rest for 20 minutes without touching it. Place a rack in the center of the oven and preheat it to 375°F. Generously sprinkle your work surface with flour. Grease a 9" x 5" loaf pan. Transfer one dough ball to the work surface and gently stretch it from the center out into an 8" x 11" oval or rectangle. Spread half of the jam over the rectangle. Starting from one short end of the oval/rectangle, roll the dough tightly into a coil. Repeat with the second round. Lay one rolled coil over the other to make a plus sign. Twist the ends around each other to create a spiral. Transfer the spiral to the prepared pan. Brush the top with egg wash; don't cover the pan. Let the dough rise in a warm, draft-free spot for 15 to 20 minutes, until it's crested the rim of the pan. Bake the bread for 45 minutes, until the top is golden brown and firm to the touch. Remove it from the oven and turn it out onto a cooling rack. Let it cool for 20 minutes before slicing. Store bread, well wrapped, at room temperature for several days; freeze for longer storage. S(Internet address): "" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 3g Fat (17.0% calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 195mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. NOTES : 2018 - 0522 --------------- MESSAGE bread-bakers.v119.n021.4 --------------- Date: Sun, 26 May 2019 19:28:05 -0700 From: Reggie Dwork Subject: Sesame Wheat Braids * Exported from MasterCook * Bread, Sesame Wheat Braids Recipe By : Nancy Montgomery Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 tsp active dry yeast -- (2 pks (1/4 oz each)) 2 1/4 cups warm water -- (110 to 115F) 1/3 cup sugar 1 Tablespoon canola oil 1 cup whole wheat flour 2 large eggs 1 Tablespoon water 1 Tablespoon salt 5 cups all-purpose flour -- (to 6C) 2 teaspoons sesame seeds When I started making this bread, my husband and our six children liked it so much I was baking every day. I was thrilled when the judges at our county fair gave these braids both a blue ribbon and best of show award! Prep: 30 min. + rising Bake: 20 min. + cooling Makes: 2 loaves (16 slices each) In a large bowl, dissolve yeast in water. Add sugar and oil; mix well. Stir in whole wheat flour; let stand until the mixture bubbles, about 5 minutes. In a small bowl, beat eggs and water. Remove 2 tablespoons to a small bowl; cover and refrigerate. Add remaining egg mixture and salt to batter; mix until smooth. Add 4 cups all-purpose flour and beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and divide in half. Divide each half into thirds. Shape each into a rope about 15" long. Place three ropes on a greased baking sheet; braid. Pinch each end firmly and tuck under. Repeat, placing second braid on the same baking sheet. Brush braids with the reserved egg mixture; sprinkle with sesame seeds. Let rise until doubled, about 45 minutes. Bake at 350F for 20 to 25 minutes. Remove from baking sheet to cool on a wire rack. Cal 102, Fat 1g, Carb 20g, Sod 226mg, Fiber 1g, Pro 3g Review: Absolutely delicious! My husband and I couldn't wait for it to cool and just tore pieces off! I will make this one of my go to bread recipes. Review: Halved this recipe and adapted to my Zojirushi BB PAC 20 bread machine. First time I braided bread. Turned out great and my family ate it in two days. Had to bake another this time with poppy seeds. Review: I make small alterations, walnut oil not canola and only 1 tablespoons of sugar. I have made this multiple times. It is very good. Review: Really nice looking bread. I use 1/4 cup honey instead of the sugar and then reduce the water to just two cups. I find the honey keeps the bread from drying out too fast. Sometimes I use a "seven seed crust" topping instead of just sesame seeds. Review: I make this bread often. Sometimes instead of sesame seeds I top the bread with swedish pearl sugar (a special kind of sugar for baking that doesn't burn) and it turns out great that way too. Review: Used no white flour only Wheat, Used 1/2 cup less Flour and 1/3 cup more oil.Turned out great. Review: I also clipped this recipe from CW, July 1995. The card is so tattered and stained, I thought I better reprint it. I make this at least 3 times a month and its turned out everytime. My daughter got a grand champion ribbon at our county fair using this recipe, as did her friend in another county. Be sure to toast some for breakfast, too! Source: "Originally published as Sesame Wheat Braids in Country Woman July/August 1995" S(Internet address): "https://www.tasteofhome.com/recipes/sesame-wheat-braids/" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 1g Fat (9.8% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 206mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0410 --------------- MESSAGE bread-bakers.v119.n021.5 --------------- Date: Sun, 26 May 2019 19:43:13 -0700 From: Reggie Dwork Subject: Homemade Panera Bagels * Exported from MasterCook * Bagels, Homemade Panera Recipe By : Katie Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons active dry yeast 1 1/2 tablespoons granulated sugar 1/2 cup warm water 2 cups white flour 1 1/2 cups wheat flour 1 teaspoon salt 1 1/4 cup warm water 1/4 cup honey -- (to 1/2C) Optional Toppings: Egg wash Mixture of minced onion -- poppy seeds, sesame seeds, minced garlic, etc. Oats Cheese This Homemade Panera Bagels recipe will give you step-by-step directions to make perfect copycat bagels. This bagel recipe produces soft and chewy bagels just like the famous bread shop. Homemade bagels are fun to make and will impress your family and friends. After making this Panera recipe, you will want to freshly bake all your bread goods. You can try all kinds of different toppings on this bagel recipe to recreate your favorite Panera bagel. Preheat oven to 425F. In a small bowl, place 1/2 cup warm water, sugar, and yeast. Do not stir and let it sit five minutes. After five minutes, stir together sugar and yeast until dissolved. In a large bowl, mix together the flours and salt. Create a well in the middle, and pour in the yeast/sugar mixture. Pour half of the remaining water into the well and mix. Pour in the remaining water, 1/4 cup water at a time until it is a firm, moist dough. Knead the dough for 10 minutes on a floured surface. Use additional flour as needed. Lightly coat a bowl with oil and place dough ball into it. Cover with a damp dish cloth and let it rise for about an hour in a warm place, until doubled in size. After the hour, punch down, cover again, and let rise about another 10 minutes. Divide dough into about 8 equal pieces. Shape each piece into a dough round. Gently poke a hole through the center of each dough round with your finger, expanding the hole to be about 1/3 the size of the entire round. Place on an oiled cookie sheet. Repeat with remaining dough rounds. Cover the dough rounds with a damp kitchen cloth and let rest ten minutes. Bring a large pot of water, with 1/4 - 1/2 cup honey added, to a boil. Lower bagels into pot of honey water using a slotted spoon. Let them boil on each side for about 45 seconds. After boiling, remove with a slotted spoon, shake a little to remove excess water, and place back on cookie sheet. Brush each bagel with egg wash, and if desired, top with toppings. Make half with the "everything" mixture, and then half with oats on top. Bake for 20 minutes, and cool on a wire cooling rack. Review: These came out great! They were a little on the thick side, but I think I could have made the rings a bit thinner and spread out. I also haven't worked much with doughs so I know my techniques need improvement, but my fiancé loved these this morning. Review: The one with the oats was definitely my favorite. I'm excited to try out some different flavors S(Internet address): "http://www.clarkscondensed.com/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 234 Calories; 1g Fat (2.9% calories from fat); 7g Protein; 52g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 271mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0415 --------------- MESSAGE bread-bakers.v119.n021.6 --------------- Date: Sun, 26 May 2019 19:49:56 -0700 From: Reggie Dwork Subject: Herb Baking Powder Biscuits * Exported from MasterCook * Biscuits, Herb Baking Powder Recipe By : CanolaInfo Test Kitchen Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- (500 mL) 1 Tbsp baking powder -- (15 mL) 1 tsp salt -- (5 mL) 1 Tbsp Italian herb blend -- (15 mL) 1/2 cup canola oil -- (125 mL) 2/3 cup 2% low-fat milk -- (150 mL) Biscuits are traditionally made with a solid fat like butter but they're even better with canola oil! Replace solid fats with canola oil and you'll cut total fats as well as trans and saturated fats. Preheat oven to 425F (220C). In medium size bowl, sift dry ingredients. Make well in flour mixture, and add canola oil and milk. Mix with fork until mixture cleans bowl and forms one mass. Place dough on floured surface and knead lightly 10 times. Roll or pat out dough to 1/2" thickness. Using a round 2-3" cookie cutter, cut dough into circles. Place biscuits on ungreased baking sheet. Bake for 10 to 12 minutes. Best served warm. Cal 160, Fat 10g, Carb 17g, Sod 340mg, Pro 3g S(Internet address): "https://www.canolainfo.org/recipes/herb-baking-powder-biscuits" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 10g Fat (52.5% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 307mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 1223 --------------- MESSAGE bread-bakers.v119.n021.7 --------------- Date: Sun, 26 May 2019 20:03:23 -0700 From: Reggie Dwork Subject: Asiago Ciabatta Bread * Exported from MasterCook * Bread, Asiago Ciabatta Recipe By : King Arthur Flour Co Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Italian Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 177 g Unbleached All-Purpose Flour -- (1 1/2C or 6 1/4 ozs) 28 g pumpernickel flour -- rye, or whole wheat flour, (1/4C or 1 oz) 227 g water -- (1C or 8 oz) 1/8 teaspoon instant yeast DOUGH: all of the starter 297 g Unbleached All-Purpose Flour -- (2 1/2C or 10 1/2 ozs) 113 g water -- (1/2C or 4 ozs) 6 g Pizza Dough Flavor -- (1 Tbsp or 1/4 oz) optional 1 1/2 teaspoons salt 1/2 teaspoon instant yeast 113 grams Parmesan cheese -- or Asiago, cut into 1/4" dice, (to 142g) plus extra for grating over the top of the bread The nutty, mellow flavor of Asiago cheese adds a kick to this traditional Italian slipper bread. A well made ciabatta has a chewy crust and an open crumb. PREP: 18 mins. BAKE: 22 mins. to 26 mins. TOTAL: 15:25 YIELD: two 12" x 4" loaves To make the biga: Mix all of the biga ingredients in a medium-sized bowl until well-blended. Cover the bowl, and leave it at cool room temperature (68F-70F) for 12 to 20 hours, until the biga is very bubbly. To make the dough: Mix the biga and the remaining dough ingredients, except the cheese, using an electric mixer set on slow speed, for 2 to 4 minutes. Increase the speed to medium and mix for about 4 minutes; the dough should be soft and slightly sticky. Add additional water or flour if necessary. Mix in the cheese; don't worry if some pieces pop out. To make dough in a bread machine: Add all of the ingredients and mix this dough on the dough cycle; add the diced cheese several minutes before the end of the final kneading cycle. Allow the dough to rise, in a greased, covered bowl, for 1 to 2 hours, until it's very puffy. Turn the dough out onto a well-floured surface, and shape it into two long loaves, about 12" x 4" each. Place the loaves, floured side up, onto parchment paper (if you plan to bake on an oven stone) or baking sheets. Cover the loaves with a proof cover or well-greased plastic wrap, and allow them to rise for 45 minutes, or until they're very puffy. Sprinkle them with additional grated cheese. While the bread is rising, preheat the oven to 450F. Bake the ciabatta for 22 to 26 minutes, until it's golden brown. Remove it from the oven, and cool on a rack. Wrap well, and store for 2 days on the counter. Freeze for up to 3 months. Cal 286, Fat 3g, Carb 48g, Sod 652g, Fiber 2g, Pro 11g Review: I have made twice. Taste wonderful. I messed it up the second time and had to do my own fix and it still came out wonderful Review: Made this yesterday and we had paninis on it. SO GOOD! My family insisted I make it again and there's a bowl of dough rising as I type. Really great recipe and so easy! Question: Made twice...second time followed measurements to a "T" via scale and turned out better than first attempt. Flavor was fantastic and tried to get a better crumb/large holes by adding 1/8t more yeast to main dough. Did improve but still looking for that classic chiabatta look. Too flat a loaf for me. Response: We're glad you tried weighing the ingredients, Steve! We always get a better result that way. You're not alone in wondering how to get those big, beautiful air holes in your ciabatta. We actually have a great blog article on this topic called "How do you make that bread with the big holes?" If you search our site for the title, it should pop right up. Review: I chose this recipe as my first time baking bread! I cut the recipe in half cause there's only two of us in this household. I was very nervous but I followed all of the steps (measuring by weight) and made sure to use SAF red yeast and it turned out fantastic! Easier than expected and a lot of fun. The dough rose like a charm. The whole house smelled divine as it baked and when it came out it looked beautiful. Crust is thin and chewy, the inside was soft and tender. Tasted so so good! Will definitely make again. Review: Just baked this for the first time with organic King Arthur flours. I'd never made any ciabatta bread before, so I wasn't sure what to expect. I love how soft the crust is and the little touch of sharp flavor from the cheese (I used Parmesan). As always, recipes from Sift/KAF are spot on. I really appreciate how much I can trust all of the recipes that come from them. This one was very easy and a flavorful surprise when it was done. I know we'll have it a lot around here. Question: This was delicious. And easy to make. I was puzzled though because the crust was soft rather than crusty. Did I do something wrong or is that normal. Respoonse: We're happy to hear the flavor of this recipe left you with a full, happy belly! Ciabatta doesn't typically have a thick, crunchy crust, but rather a very thin, slightly chewy crust. If you'd like to have more of a crunch factor, you could spray the loaves with a spray bottle of water (5 or 6 squirts should do it) right after you put them in the oven, then close the door very quickly to trap the steam. Review: I have made this many times. Every time I have made it with my currently available active yeast. I've added a little extra and it's turned out fine. I've also replaced 2.5oz of the flour in the second step with the White Whole Wheat flour. Nothing quite smells like this after the first rise. I often make it into 6 large sandwich rolls that I bake at 400F for 20 mins. Review: Today was the second time I've made this recipe. For the second time the loaves look beautiful coming out of the oven! I used Asiago this time - the first time I used Cheddar, so I'm anxious to see how this one tastes. The dough came together really quickly and easily. I used the weights again this time and I wound up needing a bit more water than last time, but we're in the high desert here so not surprising. I will definitely be making this again! Review: I also used sourdough in the biga. Added yeast to the dough for more timely proofing, as my kitchen is quite cold at this time of year. Very easy and extremly satisfying. Family loves it. Review: I absolutely LOVE this recipe! Bread came out perfectly! I used whole wheat flour in the biga and the 5oz of asiago in the loaves plus more shredded for the top. I baked on a pizza stone and am incredibly pleased with the results. I was told that this was the best bread I have ever baked! This is recipe is DEFINITELY a keeper. Review: This is a wonderful bread. I have been baking this one on and off for years. I also use a cup of white whole wheat flour and decrease the all purpose flour by a like amount. Just recently, since I don't have the pizza seasoning I used the olive artisan bread flavor in the bread and with the Asiago cheese it was wonderful. My son and daughter-in-law were raving about the bread. We also slice it up and toast it and use it with a cream cheese and pepper jelly spread as well as sandwich with smoked turkey. If you like olive bread you will love this one! Review: I've been looking for an easy bread recipe to make roles for my sons upcoming wedding. This bread is AMAZING! I was a little intimidated at first because I'd never used a starter and although I've been baking for years, I've never had a lot of luck with breads. It was SO EASY. I took a sample to some friends and they couldn't get enough! Both wanted the recipe and said they were going to go home and make it right away. When it came out of the oven, the crust was golden and crispy- so yummy. I was hoping for a softer chewy crust for the wedding. After cooling, it had that chewy crust I was looking for. I followed the recipe and made two loafs. I just started another batch to see how it turns out as rolls. Thank you for this bread and website!! Question: This is the third artisnal bread that I have made and mercifully they all have come out better than what I can buy regionally. This came out exceptionally well made with a nice crisp crust and plenty of bubbly crumb. The house took on the savory scent of the cheese and yeasts. My only modification to the recipe was that I folded the ciabatta in the traditional papar envelope method and stretched it to the final size for final proofing. I spritzed it and put it on the baking stone (both loaves) for a total of 22 minutes (must have a hot oven) switching their orientation at 11 minutes. Excellent spring and rich taste. My additional flour was rye. The dilemma that I face now is... How do I store this bread because it has cheese in it. Response: Try freezing your thoroughly cooled bread in ziplock bags. To reheat put the frozen bread in the oven while you preheat to 350F, for about 10 to 15 minutes. Review: This is a wonderful bread. We had it with French Onion soup...superb! I, too, used Parmegino Reggiano and will try it with Asiago next time. Try it lightly toasted for breakfast, oh my! S(Internet address): "https://www.kingarthurflour.com/recipes/asiago-ciabatta-recipe" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 2g Fat (15.3% calories from fat); 6g Protein; 22g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 296mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fat. NOTES : 2019 - 0413 --------------- END bread-bakers.v119.n021 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved