By the80srule on June 09, 2010
Photo by Cookgirl
Photo by Cookgirl
"I looooove ciabatta bread, especially when toasted and dipped in herbed olive oil. I was put off from making my own as it seemed pretty complicated and time-consuming-- but fear not for I have developed a wonderful ciabatta recipe that you can create in your bread machine! It's open for variations (it would be great with fresh or dried rosemary) since it doesn't bake in the machine, namely with the top. I prefer to leave it plain but I left some tips on how to get that nice rustic look and crackly feel. (3.5 cups AP flour + 3.5 Tbsp vital wheat gluten = 3.5 cups bread flour) Dough cycles for machines vary, 90 minutes is how long mine takes."
Serving Size: 1 (85 g)
Servings Per Recipe: 12
"Awesome Bread. Tastes great!!! Love that it makes a big loaf. Only had to bake it 20 min and it was done. Added some Mrs. Dash Tomato Basil Garlic Seasoning and also a tablespoon of minced garlic to the dough as it was mixing. Wonderful Flavor!! Did brush the top with olive oil and then sprinkled some oat flour on top. Thanks for a great recipe!"
"Dumped the ingredients in the bread machine (skipping Steps #1 and #2), punched in DOUGH and let it do its thing. I didn't understand Step #5 either. Anyway, after allowing to rise in the ABM, pulled the bread out of pan, placed on a lightly floured surface and using a rolling pin, shaped into a 1-1 1/2" flat piece. Transferred the dough to a parchment-lined jelly roll pan that was lightly brushed with olive oil and sprinkled with cornmeal. Popped in the oven and baked twenty five minutes. Very easy. PS About 1/2 cup chopped fresh basil leaves were added the dough. Reviewed for Veg Tag July."