I love flavored breads. Actually, I love then just plain. I do love bread in all its shapes and forms, and since I've tried to do at home, I do not need any excuse to get to it.
Flavored breads are magical. They have the ability to transform any meal into something special. They can be a starter, a side dish for a main meal, an accompaniment for dipping, or a wonderful surprise for a picnic.
Unfortunately, the weather has been too bad this summer in here. Anyway, even inside, I will organize a picnic just to take this bread with me.
Ciabatta stuffed with sauteed mushrooms, ham and cheese
Ingredients (for 1 large loaf)
For the ciabatta
320 ml of water
30 ml olive oil (2 tablespoons)
10 grams of salt (2 teaspoons)
10 grams of sugar (2 teaspoons)
600 grams of bread flour
5 grams of dried baker's yeast
For the filling
Olive oil
2 cloves garlic
300 grams of mushrooms
4 slices of ham
4 slices of cheese (Cheddar or similar)
Preparation
Place ciabatta ingredients in the order listed in the baker machine basket. Select the program for bread, and remove it before cooking begins (after the second raising). Alternatively, if you do not use the bread machine, knead the ingredients, put the dough in a bowl and let rise in warm place, covered by a cloth, until doubled in size (about one hour).
While dough raises, put a couple of tablespoons of oil in the skillet and sauté two cloves of sliced garlic. Saute the mushrooms, cook over medium-high heat to toast, salt and pepper.
Once you have weighed the dough, place on a floured work surface and knead lightly to remove excess gas. Pin out into a rectangle, leaving the dough to a thickness of about one centimeter. Spread the slices of cheese, ham, and mushrooms in the center, forming a central line, without covering the entire surface so that the filling does not overflow the shape.
Place ciabatta ingredients in the order listed in the baker machine basket. Select the program for bread, and remove it before cooking begins (after the second raising). Alternatively, if you do not use the bread machine, knead the ingredients, put the dough in a bowl and let rise in warm place, covered by a cloth, until doubled in size (about one hour).
While dough raises, put a couple of tablespoons of oil in the skillet and sauté two cloves of sliced garlic. Saute the mushrooms, cook over medium-high heat to toast, salt and pepper.
Once you have weighed the dough, place on a floured work surface and knead lightly to remove excess gas. Pin out into a rectangle, leaving the dough to a thickness of about one centimeter. Spread the slices of cheese, ham, and mushrooms in the center, forming a central line, without covering the entire surface so that the filling does not overflow the shape.
Roll the dough over itself to make a cylinder. Fold the ends under to seal properly so they do not open during baking. Preheat oven to 180ºC degrees and put in an oven tray covered with a sheet of silicone or parchment paper, placing the fold of the dough in contact with the tray, so the smooth side is up.
Put in the oven for about 40 - 45 minutes, or until hit the base sounds hollow.
Put in the oven for about 40 - 45 minutes, or until hit the base sounds hollow.
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