Sunday, September 10, 2006

Ciabatta breadmaker recipe

Ciabatta breadmaker recipe
1 1/2 cups water

1 1/2 teaspoons salt
1 teaspoon white sugar
1 tablespoon olive oil
3 1/4 cups bread flour
1 1/2 teaspoons bread machine yeast
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.arrange on an oiled baking sheet, and cook for 20 minutes or until golden in a very hot oven (230C)
Part of the fun witht his bread is making different flavours - here are a few of my favourites...
Lavender Bread - sprinkle lavender flowers and rock salt on top

Thyme Bread - sprinkle thyme leaves and rock salt on top, can be done with rosemary and other herbs too.
Pesto bread - spread pesto thickly over a half height loaf, then cover completely with some more dough so it doesnt burn.
Cheese bread - sprinkle grate cheese on top
sundried tomato bread - add chopped up sundried tomato to the dough

3 comments:

Hal said...

You don't mention any rising time between the bread machine and the oven. Do you not need to leave it for an hour or two to rise?

Mrs Frog said...

Its up to you. I find if I bake it straight from my breadmaker, it makes a more typical ciabatta fairly low ciabatta. Leaving it to rise some more after making it in to loaves makes a more fluffy bread.

Anonymous said...

This recipe is spot on and makes a wonderful Ciabatta loaf. Today, I pulled the dough into eight pieces (yeah you get sticky hands but who cares..) and made Ciabatta rolls to have with dinner. So lovely, light, warm and delicious. 10 out of 10 and glad I found the recipe. By the way, I let the dough proof for up to 45 minutes and for me, that makes the perfect Ciabatta. A loaf doesn't last long on a Sunday in our house.