CIABATTA BREAD RECIPE

INGREDIENTS:

active dry yeast

warm water

all-purpose flour

1 tsp brown sugar

2 tablespoons olive oil

1 1/2 teaspoons salt

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DIRECTIONS:

To make the "sponge":

In a small bowl stir together 1/8 teaspoon of the yeast and 2 tablespoons of warm water. Let stand 5 minutes, or until creamy.

Stir together the yeast mixture, 1/3 cup of the water, and 1 cup of bread flour.

Stir for several minutes, then cover bowl with plastic wrap. Let stand room temperature for 24 hours.

After 24 hours

In a small bowl stir together 1/2 teaspoon yeast, 2 tablespoons warm water, and brown sugar. Let stand 5 minutes, or until creamy.

Using an electric mixer, blend together yeast mixture, sponge, 2/3 cup warm water, 2 tablespoons oil, and 2 cups of flour at low speed until flour is just moistened.

Add salt and mix until smooth and elastic, about 8 minutes.

Scrape dough into an oiled bowl and cover with plastic wrap.

Let dough rise at room temperature until doubled, about 90 minutes.

Turn dough out onto a well-floured work surface and divide it in half.

Transfer each half to a greased baking sheet sprinkled with flour, and form into an oval about 9 inches long.

Dimple loaves with floured fingers and dust tops with wholewheat flour.

Cover loaves with a dampened kitchen towel, and let rise at room temperature for about 2 hours.

Preheat oven to 425 F (220 degrees C).

Bake loaves 15-20 minutes, or until light golden brown.

Let loaves cool on a wire rack.

Makes 2 loaves

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