BREAD MACHINE / ABM RUSTIC STYLE CIABATTA RECIPE - FOOD.COM
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.
Total Time 2 hours 10 minutes
Prep Time 1 hours 40 minutes
Cook Time 30 minutes
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.
Nutrition Facts : Calories 175.5, FatContent 3.1, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 220.1, CarbohydrateContent 32, FiberContent 1.7, SugarContent 0.1, ProteinContent 4.5
CIABATTA BREAD RECIPE - BIGOVEN.COM
"Found in response to a request for a bread machine recipe for Ciabatta Bread. I love this stuff. It is one of the best breads I make!"
Total Time 2 hours
Prep Time 15 minutes
Yield 20
Number Of Ingredients 6
Steps:
- "Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start. Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour. Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes. Lightly flour or use parchment lined baking sheets. Divide into 2 pieces, and form each into a 13x14 inch oval. Place loaves on prepared sheets, dimple surface, and lightly flour. Cover, and let rise in a draft free place for approximately 45 minutes. Preheat oven to 425 degres F. Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack. Bake for 25 to 30 minutes. During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust."
Nutrition Facts : Calories 92 calories, FatContent 0.423888000072367 g, CarbohydrateContent 18.887473 g, CholesterolContent 0 mg, FiberContent 0.732950011622906 g, ProteinContent 2.652535 g, SaturatedFatContent 0.0632137500099924 g, ServingSize 1 1 Serving (43g), SodiumContent 1.20132500045223 mg, SugarContent 18.1545229883771 g, TransFatContent 0.0888110000019597 g
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