HERB GARDEN CIABATTA Ciabatta (cha-BOT-tuh), the Italian word for slipper, also is used to describe long, flat loaves of bread. 4 to 4 1/2 cups all-purpose flour 1 package active dry yeast 1 cup reduced-fat milk 3 tablespoons sugar 2 tablespoons olive oil 1/2 teaspoon salt 2 eggs, beaten 4 ounces shredded Asiago cheese (about 1 cup) 2 tablespoons snipped fresh rosemary 1 egg white, beaten Snipped fresh thyme Fresh chives Italian parsley sprigs

Stir together 2 cups of the flour and the yeast in a large mixing bowl; set aside. In a medium saucepan, heat and stir milk, sugar, olive oil, and salt just until warm (120°F to 130°F).

Add milk mixture to the dry mixture along with the 2 beaten eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the cheese, the rosemary, and as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place till dough is double in size (about 1 hour).

Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into three portions. Cover; let rest 10 minutes. Meanwhile, lightly grease two baking sheets.

Shape dough by gently pulling each portion into a 12 x 4 1/2-inch rectangle. Place on prepared baking sheets. In a small bowl, stir together the beaten egg white and 1 tablespoon water. Brush loaves with half of the egg white mixture. Gently press snipped thyme into one loaf. Arrange chives on a second loaf. Top remaining loaf with parsley sprigs. Gently brush each loaf with remaining egg white mixture to prevent it from drying out. Cover and let rise in a warm place until dough is nearly doubled (about 45 minutes). Preheat oven to 375°F.

Bake for 15 to 18 minutes or until golden. If necessary, cover loosely with foil the last 5 minutes of baking to prevent over-browning. Remove from baking sheets; cool on wire racks.

Makes 3 loaves, 24 servings.

1 Slice: Calories: 120, Fat: 4g (Saturated: 2g), Cholesterol: 23mg, Sodium: 113mg, Carbohydrate: 17g, Protein: 4g.

[Lightstyle, Recipes for Healthful Living, Better Homes and Gardens Special Interest Publications]