By evelyn/athens on September 28, 2005
Photo by ~Nimz~
Photo by ~Nimz~
"I love using ciabatta to make feta and tomato sandwiches - it's a good, sturdy bread and the porous texture is great for juicy sandwiches. Making ciabatta sounds tricky, but it's really quite easy - just remember to keep the dough wet! Rising times are not included."
Serving Size: 1 (131 g)
Servings Per Recipe: 12
"Wow this was a little intimidating for a fairly new bread maker. The dough was exactly what you said it would be, like mudd with the long strings of gluten. You definitely can't use your hands with this one. We loved the taste and texture of this. I made a new recipe with this which was grilled vegetable cheese bread and it was great. The photos are in the photo forum requesting help because I'm not sure I got the shape right. It certainly doesn't look like DH shoes lol Thanks EV."
"evelyn . . . I've found a rich source ! Made the Ciabatta this afternoon. Am having Feta and Tomatoes sandwiches tonight . . . Like the way you write a recipe . . . Had to fiddle a bit with the Ciabatta to get the proper consistency . . . mud-like and stringy . . . may cut the flour a bit next time. The taste is great. The texture, finer than I had expected. Read through many of your recipes . . . added 4-5 more to my "try" file. Thanks for being obsessive compulsive. I am too. . . . am an installation artist in the NW United States. Kids are grown . . . have two grand kids . . . am taking care of my Mom (84) who has Alzheimers and whistles 8-10 hours a day. I do Yoga . . . this helps the flow of energy . . ."