BREAD MACHINE / ABM RUSTIC STYLE CIABATTA
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.
Provided by the80srule
Categories Yeast Breads
Time 2h10m
Yield 1 2-lb loaf, 12 serving(s)
Number Of Ingredients 13
Steps:
- In the bread machine's basin, proof the yeast by pouring in the warm water and dissolving the pinch of sugar in it then sprinkling the yeast on top-- if you don't have a 1/8 teaspoon size or a sliding measuring spoon, just leave few millimeters of leeway in a 1/2 tsp size spoon.
- Let the yeast proof for 10 minutes with the bread machine's lid open.
- Add the flours and salt and blend well by hand or slowly with a dough hook until the flour has completely absorbed the water.
- If you want add rosemary or other herbs, add them now too and blend.
- Pour on the olive oil around the bin but don't blend it in by hand.
- Close the bread machine and set it for a 2-lb loaf (1.5 should work if that's all your machine goes up to) at the DOUGH CYCLE. Kick back and let it do its work!
- When the dough cycle ends, leave it in the machine, covered, for 20-30 minutes to rise. After the rise is complete, preheat the oven to 425°F.
- Grease an 11 x 7 pan with the 1/2 tsp olive oil-- NOT a loaf pan. This bread is best coming out relatively flat! The olive oil is a must for this, cooking spray won't make it come out the same! Brush the olive oil all over the inside of the pan, then sprinkle the cornmeal all over the bottom of the pan.
- Extract the dough from the bread machine, it should have a wonderful thick and elasticy consistency. Lay it into the prepped loaf pan and smooth out the top when done.
- Bake at 425F for 20-30 minutes or until golden brown on top.
- For that rustic look and crackly feel, brush a little olive oil onto the top and dust with some flour prior to baking.
- For Roman style ciabatta, season with marjoram and you can also make it ciabatta al latte by softening the dough with milk.
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Remon Sheikh
sheikh_remon5@yahoo.comThis recipe is a keeper! The ciabatta was soft, fluffy, and had a beautiful golden crust. I'll definitely be making this again.
Mohammad Akram labano
labano.m42@gmail.comThis is my go-to ciabatta recipe. It's easy to make and always turns out delicious. I love the crispy crust and the soft, chewy interior.
Sidra Aslam
asidra53@yahoo.comI've made this ciabatta several times now and it's always a hit with my family and friends. It's the perfect bread for sandwiches, salads, or just eating on its own.
Roberto Ankinibom
roberto-ankinibom@gmail.comI substituted whole wheat flour for half of the all-purpose flour and the ciabatta still turned out great! It was a healthier and delicious alternative.
Nilosuas Tasuloni
nilosuas_t@yahoo.comThis recipe was a bit too complicated for me, and the bread didn't turn out as good as I hoped. I think I'll try a simpler recipe next time.
Tamia
tamia@hotmail.comI followed the recipe exactly and my ciabatta came out dense and gummy. Not sure what went wrong.
Rakesh Vishwakarma
rakesh-v18@yahoo.comJust made this ciabatta and it's amazing! The crust is crispy and the inside is soft and fluffy. I'll definitely be making this again.
P.S.B ASIF Khan
p7@yahoo.comThis recipe is a game-changer! I've always been intimidated by making bread, but this recipe made it so easy and enjoyable. The ciabatta turned out fluffy, flavorful, and perfect for sandwiches.
Uyi Osamwonyi
u-osamwonyi60@yahoo.comI've tried many ciabatta recipes, but this one is by far the best. The instructions were clear and easy to follow, and the bread turned out perfectly. Will definitely be making this again!
Biira Pophia
b_p@yahoo.comThis ciabatta recipe is a winner! The bread turned out perfectly rustic and chewy, with a beautiful golden crust. I served it with some homemade olive oil and balsamic vinegar, and it was devoured in minutes.