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Rosemary Ciabatta Bread
Rosemary Ciabatta Bread

Before you jump to Rosemary Ciabatta Bread recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.

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Be aware that your heart will be healthy if you consume blueberries. Blueberries are packed with antioxidants, especially pterostilbene. Pterostilbene works pretty much like the resveratrol in grapes. This particular antioxidant helps your body to be more efficient at breaking down your fats and cholesterol. If your body is able to easily break down fat and cholesterol, they are not going to amass in your body or cause problems for your heart. That, essentially, helps your heart be in tip-top shape.

There are many foods that you can include in your diet that are great for your body. The truth is that everything that we’ve talked about here can help your body in a variety of ways. They are essentially good, however, for helping you keep your heart healthy. Begin incorporating these healthy foods in your diet each day. Your heart will thank you!

We hope you got benefit from reading it, now let’s go back to rosemary ciabatta bread recipe. To make rosemary ciabatta bread you only need 8 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to prepare Rosemary Ciabatta Bread:
  1. Get 1 packages (2 and 1/4 teaspoons) yeast
  2. Provide 1 1/2 cup hot water, like you would use to wash your hands. Not too hot!
  3. Provide 4 cup bread flour (all purpose also works, but not preferred.)
  4. Take 1 1/4 tbsp sugar
  5. Get 2 tsp table salt
  6. Take 2 tbsp chopped fresh rosemary
  7. Provide 3 tbsp good olive oil, plus a little more for drizzling on top.
  8. Take 2 pinch kosher salt
Instructions to make Rosemary Ciabatta Bread:
  1. In a small measuring cup or bowl (2 cup capacity) Add yeast and 1/4 teaspoon of the sugar. Add hot water and gently pinch the yeast between fingers to dissolve. Set aside.
  2. In the bowl of your food processor or mixer (with dough hook), add flour, table salt, remaining tablespoon of sugar and rosemary. Pulse once or twice to mix.
  3. When yeast has started to get a little foamy: with mixer running, pour the liquid into dry ingredients being careful to get all the at in.
  4. Add 3 tablespoons olive oil, continuing to mix until dough comes together in a ball.
  5. Add a little more flour if necessary, but your dough should by very sticky.
  6. Dump dough onto floured surface and knead until smooth and elastic- about 20 times.
  7. Shape into ball and place into oiled bowl. Cover loosely and leave in warm place for 75 minutes.
  8. When dough has doubled in size, dump it out onto lightly floured surface and knead just a few times to deflate. Do not over knead.
  9. Divide dough in half and shape into two small loaves. Place loaves on baking parchment. Then press down and outward to flatten them to about one inch thickness.
  10. Cover loosely with plastic wrap which has been sprayed with cooking oil spray, and set in a warm place until doubled in size - about 40 minutes.
  11. Meanwhile, Preheat oven to 375°. When dough is ready and oven is hot, Remove plastic wrap, poke top of bread with fingers to create slight indentations.
  12. Drizzle olive oil lightly and evenly over bread. Sprinkle with kosher salt.
  13. Slide parchment onto baking sheet, or preferably onto hot baking stone in oven.
  14. Bake for 20-25 minutes, until golden brown.

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