By Rita~ on September 20, 2006
Photo by Rita~
Photo by Rita~
"The dough is a moist dough be sure not to be tempted to add more flour! You'll get nice pockets of air in this flat irregular shaped bread. be sure to use Bread flour"
Serving Size: 1 (54 g)
Servings Per Recipe: 20
"This is a pretty good ciabatta recipe. Thanks for sharing. :)"
"I crave Ciabatta bread. But I cannot make homemade bread to save my soul. No way no how. I jumped out of my skin when I saw "bread machine" on this one. But to my horror, it was only for the dough cycle. I didn't care. Blow the machine up. I wanted to try it. I warmed the water in a measuring cup, added the yeast, sugar, let it foam up. Added the oil and buttermilk then poured in the bread machine. Followed by the rest of the dry ingredients. Used the French Bread 2lb cycle. It might not be QUITE like Ciabatta bread but it is sure SURE GOOD! The loaf is high and fat and perfect color. Smelled divine. Real chewy crusty on the outside. Feathery light and moist on the inside. Glad I got that wild idea! And thank you Rita, this will satisfy some what the whole Ciabatta thing and I most certainly will make again and again!"
"Absolutely delicious!!! Thank you Rita! I love the flavor, the moist inside and the crunchy outside. I will be definitely making it many, many times."
"OOOO - loved this bread. After the dough was made I have to say I was a little leary about what it might turn out like. But it is sooo good. Thank you Rita.."
"This is an excellent Ciabatta bread recipe. I did add a little extra rosemary, but other than that made as directed. The crust turned out very crisp with a tender texture inside. I didn't actually handle the dough after the first rise, just poured both loaves out onto my pizza stone and did a little shaping, attempting not to handle too much. Excellent. Thanks"