Ciabatta with herbs

Category: Yeast bread
Ciabatta with herbs

Ingredients

Flour 475 g
Milk 125 ml
Water
(you need to control the bun,
i had to add
about 50 ml more water)
125 ml
Salt 2 tsp
Olive oil 2 tbsp. l.
Fresh yeast
(I took 1 teaspoon dry
21 g
Filling:
Onion, finely chopped 1 PC.
Garlic, minced 1 clove
Olive oil 1 tbsp. l.
Finely chopped parsley,
dill, chives, basil
(I took the feathers of green onions
+ dry spices Italian herbs)
4 st. l.
Egg 1 PC.
High fat sour cream 1 tbsp. l.
Salt pepper

Cooking method

  • Put the ingredients for the dough into the bread maker in the order prescribed by the instructions.
  • For the filling, simmer the onion and garlic in olive oil. Remove from heat, add herbs, egg, sour cream, salt and pepper.
  • When the dough is ready, roll it out into a rectangular layer (about 30 * 40 cm) and spread the green mass on top. At the same time, leave an edge free of filling on all sides with a width of approx. 2 cm.
  • Roll the rectangle (or whatever happened there, I got an oval) roll up from the narrow side. Put the roll on a baking sheet and leave to rise at room temperature, then bake until golden-yellow crust forms at temp. 170-190 C approx. 30-35 min.

Note

I took the recipe from the book that came with the Miele oven "Cooking and Enjoy with Miele" and adapted it to the bread maker.
Here's a bar. Delicious, served with wine and mozzarella. True, I overdid it with sour cream in the filling, considering that you can't spoil the ciabatta with sour cream, so in some places we got holes and a slightly moist crumb. So 1 tbsp. l. sour cream, as in the recipe - just right.

Lolo
Humans! Was no one tempted? I recommend, very tasty snack bread, goes with almost everything. The crust is soft but crispy. I was swept away at the moment, the next day I had to repeat it, especially since it is very simple to perform.
Yaneembread
Lolo!
Please tell me, what did the dough look like? I have a ciabatta recipe from the site, but I was tempted. But it says that the dough should be thin. As a result, the bread turns out to be airy and with holes inside - this is its distinctive feature (and what I have long wanted to try). But in order to cut the dough, you need to dip the knife into flour. How are you with this process?
Lolo
Yaneemhleb, the dough is quite dense, because in this recipe it must be rolled out. I did not cut the dough. The batch must be controlled, it may be necessary to add liquid.
As for the holes - you can see them in the photo. In those places where the filling was, the holes turned out to be larger.
Good luck!
Ann_Uta
Lolo, I am still a novice baker, but I am already firmly addicted to your ciabatta, and at work they are looking forward to it. Great recipe.
Lolo
Ann_Uta is very glad that the ciabatta found its connoisseurs I have this favorite recipe, because it is not so difficult to form a roll, there is a minimum of fuss, and the result is always possible to experiment with additives !!
Masya
Lolo, thanks for the recipe.
I tried to bake it - the ciabatta turned out to be very airy, tasty and with a crunchy crust! Here's how it happened and what happened:
Ciabatta with herbs
Ciabatta with herbs
Ciabatta with herbs
Ciabatta with herbs
Ciabatta with herbs
Knead the dough in the "Pelmeni" mode. The dough was proofed in the oven at 40 C for about 40 minutes. Well, then baked at 190 C for 35 minutes. Minor changes in recipe:
Ingredients:
125 ml warm milk 155ml
125 ml warm water 155ml
2 tsp salt
2 tbsp. l. olive oil
475 gr. flour
1 tsp dry "Saf-Moment"

Filling:
1 onion, finely chopped
1 garlic clove, minced
1 tbsp. l. olive. oils
4 st. l. finely chopped parsley, dill, green onion feathers, basil I took dried
1 egg
1 tbsp. l. high fat sour cream
salt pepper

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