Asiago Ciabatta: Making Ciabatta

Asiago Ciabatta: Making Ciabatta

Hi everybody :)
It's time to bake some bread, I been working on a recipe I think you'll going to love. I always wanted to make homemade ciabatta loaves, so today I'm giving it a try :) The ciabatta start off with a sourdough starter called a biga starter. The biga starter sit overnight at room temperature for up to 20 hours, so plan ahead if you're are making these loaves. The starter is added to the remaining ingredients, the dough is than proofed up to 2 more hours. Then it is carefully shaped into long loaves about 12 x 4 inches each, proofed 45 more minutes and baked. I make a few changes by forming 1 big loaf and 4 mini loaves, adding Asiago cheese to the big loaf. Let's get it started... 

Biga Starter
1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 ounce) pumpernickel, rye, or whole wheat flour
1 cup (8 ounces) water
1/8 teaspoon instant yeast

Dough
all of the starter
2 1/2 cups (10 5/8 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (4 ounces) water
1 tablespoon Pizza Dough Flavoring (optional)
1 1/2 teaspoons salt
1/2 teaspoon instant yeast
4 to 5 ounces Asiago or Parmesan cheese, cut into 1/4-inch dice (about 1 cup), plus extra for grating over the top of the bread

Biga: 
Mix all of the biga ingredients in a medium-sized bowl until well-blended. (I mixed it and covered it at 12:00 p.m. yesterday.)

Cover the bowl, and leave it at cool room temperature (68°F-70°F) for 12 to 20 hours, until the biga is very bubbly. (I let it sit until 8:00 a.m. today)

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.

(I divided the dough in halves and only added the cheese to 1/2 of the dough.)

Allow the dough to rise, in a greased, covered bowl, for 1 to 2 hours, until it's very puffy. Note: You can also mix this dough in a bread machine set on the dough cycle; add the diced cheese several minutes before the end of the final kneading cycle.

Turn the dough out onto a well-floured surface, and shape it into two long loaves, about 12 x 4 inches each. Place the loaves, floured side up, onto parchment paper (if you plan to bake on an oven stone) or baking sheets.(I sprinkled with cheese before the 45 minutes proofing. Be very careful when shaping to keep the dough light and airy. Don't use foil because the cheese will stick to it, I find out the hard way)

(I shaped the other half into 4 mini ciabatta loaves.)

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.

Bake the ciabatta in a preheated 450°F oven for 22 to 26 minutes, until it's golden brown. Remove it from the oven, and cool on a rack. Yield: 2 loaves.
Source: King Arthur Flour

 What I Did and/or Think:
I really enjoy making these loaves, even though it was a bit time consuming. 

The taste: I love the taste of the Asiago loaf better than the mini ones. The structure was airy with a chewy texture. To get the right structure be very careful when shaping, don't press the dough down, you want it to be nice and puffy with big air pockets. I will be REPEATING this one ladies. My loaves weren't as puffy as I would have liked, but they were delicious!
UPDATE: Here's what I did with the mini loaves. Mini Bruschetta Pizzas 

ENJOY! Come again... 

Linked to:  
YeastSpotting! @ wildyeast  
The Better Baker Weekend Potluck 
BYOB @ Roxana's Home Baking : Baking Your Own Bread
Foodie Fridays @ Designs By Gollum
Full Plate Thursday @ Miz Helen's Country Cottage 
     

Cherry Shortbread Sweet Hearts

Cherry Shortbread Sweet Hearts

Hi everybody :)
When I spotted this recipe, I knew I'll would be making them soon. They had two of my favorite things after all: chocolate and cherries, I couldn't resist :) Well, let's get it started...

Cherry Shortbread Sweet Hearts
1/2 cup maraschino cherries, well drained and chopped
1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 cup butter
1/4 cup finely chopped almonds
1/4 cup semisweet chocolate pieces
1/2 teaspoon shortening

Using paper towels, pat cherries dry. Set aside. In a medium bowl stir together flour and sugar. Cut in butter till mixture resembles coarse crumbs. 

Stir in cherries. Knead till well combined and nearly smooth.

On a lightly floured surface, roll dough to 1/2-inch thickness. Using a 1 1/2-inch heart-shaped cookie cutter, cut dough into heart shapes. Place 1 inch apart on an ungreased cookie sheet, bake in a 325 oven for 20 to 25 minutes or till done. Remove the cookies from the cookie sheet and cool on a wire rack.

Evenly spread almonds on waxed paper; set aside. In a small heavy saucepan heat chocolate and shortening over low heat just till melted, stirring occasionally. Using a pastry brush, brush bottoms of cookies with chocolate mixture. Press cookies with chocolate sides down into almonds. Place cookies with chocolate-almond sides up on a wire rack, let stand till the chocolate is set. Makes about 18.

 Source: Better and Gardens Old-Fashioned Home Baking
 
What I Did and/or Think:
I doubled the recipe, added 1/4 teaspoon salt, refrigerated overnight and continue as directed baking half of recipe on my Silpat Baking Mat. I got 10 cookies.

I decided to have a little fun with some of the cookies by  putting chocolate on half and adding white chocolate too :)

The Taste: The cookies were buttery with a very mild sweet taste from the chocolate and the cherries. I wish the flavor of cherries were more pronounced, I think refrigerating the dough and adding a teaspoon of cherry flavor or liqueur would help. It also was a great idea to add the salt, or use a salted butter. All in all I think the cookies are worthy of a REPEAT with the minor adjustments.    

ENJOY! Come again...

Linked to:
Titus 2 Tuesday 
Kathe With an E You're Gonna Love It   
Tuesday-Talent-Show:  Chef In Training
Show Me What Ya Got   
Show and Share Wednesday Semi-Homemade Mom  
Bizzy Bake Recipe Box
Sugar & Spice and Everything Nice @Seven Thirty Three

Strawberry Sparkles: "There's Always Room for Jell-o"

Strawberry Sparkles: "There's Always Room for Jell-o"

Hi everybody :)
"There's always room for jell-o," especially if it's sugar free :)
Today I'm sharing one of the easiest recipe ever! The best part about it is that because it's low in calories you don't have to feel guilty about over- indulging :)  There is also variations to make whatever flavor combination you like! Let's get it started...

Fruit Sparkles
1 package (4-serving size) JELL-0 Brand Sugar Free or Regular Gelatin, any flavor
1 cup boiling water
1 cup chilled fruit flavored seltzer, sparkling water, club soda or other carbonated beverages
Suggested Flavor Combinations, listed below
 
Completely dissolve gelatin in boiling water. Add beverage. (mixture will fizz).

Chill until slightly thickened. Stir in fruit. Pour into individual dishes or medium serving bowl or gelatin mold. 

Chill until firm, about 1 hour. Garnish if desired.

 Makes 3 cups or 6 servings
 
Suggested Flavor Combinations:
• 1 cup combined sliced bananas and strawberries 
• Lime flavor gelatin and 1 can (8 ounces) pear halves in juice, drained.
• Raspberry flavor gelatin and 1 can (8 ounces) fruit cocktail in juice or sliced peaches in juice, drained.
• Cherry flavor gelatin and 1 medium banana, sliced.
• Strawberry flavor gelatin and 1 cup Sliced strawberries
• Orange flavor gelatin and 1 cup drained mandarin orange
sections or unsweetened crushed pineapple.
Source: There's Always Room for Sugar Free JELL-O 

What I Did and/or Thinks: 
I used the strawberry flavor gelatin and 1 cup sliced strawberries combo and prepared it in my heart shaped mold.

The Taste: Great! Strawberries and gelatin, what's not to love! Repeat A.O.A.P (as often as possible)! I can't wait to try the other flavors.

ENJOY! Come again... 

Linked to:
My Meatless Monday: My Sweet and Savory
Keeping It Simple - Motivate Me Monday Link Party 
Zentmrs: Tuesday Table  
Show and Share Wednesday Semi-Homemade Mom  
Bizzy Bake Recipe Box 
Sugar & Spice and Everything Nice @Seven Thirty Three

Baked Strawberry Donuts: Breakfast Is Served

Baked Strawberry Donuts: Breakfast Is Served

  From Quick Bread to Donuts 

Hi everybody :) 
"Welcome to another Breakfast Is Served Sunday!" If you're just tuning  in to my post, every Sunday I try to post a Breakfast Is Served. The last Breakfast Is Served post was Oatmeal Waffles.  

Today we're having Baked Strawberry Donuts! Did you know you can adjust just about any quick bread recipe to make muffins, donuts, and scones with a few easy changes to how it's baked? I did just that to a strawberry bread recipe from a Gooseberry Patch cookbook. Here's what I did... 

Baked Strawberry Donuts
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
3/4 cups sugar
2 eggs, beaten
3/4 cup oil (1 part olive oil & 1 part vegetable oil)
1 cup strawberries, hulled and chopped
1/2 cup + 2 tablespoons cup chopped walnuts; optional
Powdered sugar or Lemon Icing; for topping, optional
 
Preheat oven to 350. Lightly grease donut pan(s); set aside.
In medium bowl, combine flour, baking soda, salt, cinnamon and sugar; set aside. 

In a small bowl combine oils and eggs. 

 Add to dry mixture along with strawberries and nuts, if using. 

Stir just until moist. 

Divide among pan(s) filling each donuts 3/4 full. (I used this pan). Baked 15 -20 minutes or until done. Cool in an a few minutes. Remove to cooling rack, cool for 15 minutes.  

 Top with icing or sprinkle with powdered sugar, if desired.

Sweet Strawberry Bread: 
To make Sweet Strawberry Loaves, double the ingredients for the donuts (originally 2 cups sugar and 1 1/4 cups walnuts).  Combine flour, baking soda, salt, cinnamon and sugar . Add eggs, one at a time.  beating well addition. Stir in oil; mix remaining ingredients. Divide batter between 2 greased and floured  9x5" loaf pans. Bake at 350 for one hour. Makes 2 loaves.
adapted: 101 Hearty Recipes Cookbook
Lemon Icing:
2 tablespoons butter
1 cup powdered sugar
1/2 teaspoon  lemon extract
Milk and/or lemon juice
Blend together butter, powdered sugar. and extract. Add milk one tablespoon at a time until you reach the right consistency for icing. For variations vanilla or almond extract can be used in the place of lemon.
adapted: One Smart Cookie   

What I Think: 
To cut calories, I think the next time I would use applesauce  in the place of oil or lower the oil down to 1/2 cup, using all olive oil and decease the sugar to 1/2 cup also. 
 
The Taste:  I love, love, love the donuts! The icing was great  with the donuts too. Most definitely a great REPEAT!   

 ENJOY! Come again...

Linked to:

Scrumptious Sunday Recipe Link Party  @ Addicted Recipes

BYOB @ Roxana's Home Baking : (Feb 2013) Bake Your Own Bread 
Mop Up Mondays - I Should be Mopping the Floor  
Sweet 2 Eat Baking: Sugar & Slice Sunday 
Watch Out Martha 
Marvelous Mondays @ This Gal Cooks 
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms 
The Chicken Chick: Clever Chicks Blog Hop 
Flour Me With Love: Mix it up Monday!  
Recipe Sharing Monday @ Jam Hands 
Jaime @ Mom's Test Kitchen    
Lemons for Lulu: Saturday Share With Us