Monday, May 9, 2011

Cibatta "slipper" bread.

Jessica made this bread for sandwiches at lunch today. It was SO good!

Makes: 2 loaves, 16 slices each 1 slice = 1 point +

sandwiches with ham, mozzarella, roasted red pepper & marinara

Jessica (my daughter)

  • 2 packages active dry yeast
  • 1 ½ C very warm water
  • 3- 3 ¼ C flour
  • 1 tsp salt
  • ½ tsp sugar
  • 1 T olive oil

1. Stir yeast in warm water in small bowl & let stand 5 min. Meanwhile, mix 3 C flour, salt & sugar in a large mixing bowl. Stir yeast mixture into flour mixture, stir in oil. If you have a mixer with a hook attachment, you can knead in mixer for 5-7 min. Otherwise, knead on flour surface 5-10 min until dough is smooth & springy (dough will be slightly sticky)

2. Place dough in a greased & floured large bowl. Cover & let rise in warm place about 40 min, or until doubled.

3. Push fist into dough to deflate. Place dough on lightly floured surface. Divide dough in half, & shape each half into a ball. Cover and let rise on surface about 40 min, or until doubled.

4. Spray & lightly flour 2 cookie sheets. Stretch each ball of dough into an 18x6 in rectangle by pulling the edges away from each other. Place on cookie sheet, gently flatten with fingers until about 1 in think. Cover and let rise 30 min, or until doubled.

5. Heat oven to 375. Dust loaves lightly with flour. Bake 35-40 min, or until golden (sound hallow when tapped)..


1 comment:

  1. Your daughter is very pretty!! And Jessica, I wish you delivered your fantastic looking bread to Vancouver. I'd order half a dozen loaves! :) Hope you both have a great day.


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