Ciabatta

Name: Ciabatta
Yield: Makes 2 large loaves
Cuisine: Italian
Ingredients: ¼ teaspoon SAF or bread machine yeast; ⅞ cup warm water; 1½ cups plus 3 to 4 tablespoons unbleached all-purpose flour; ¼ teaspoon SAF or bread machine yeast; 2 teaspoons olive oil or canola oil; 1½ teaspoons SAF yeast or 2 teaspoons bread machine yeast; 2 tablespoons milk; 2 teaspoons olive oil or canola oil; 1½ teaspoons salt; 1½ teaspoons SAF yeast or 2 teaspoons bread machine yeast; 2 cups bread flour; ½ cup water

Preparation info

Makes
2
large loaves

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

Ciabatta is one of the hottest Italian-style country breads made in artisan bakeries in this country today. Carol Field paved the way by including the recipe in her landmark book The Italian Baker (Harper & Row, 1985), and every serious baker I know aspires to master it. This is one of the best country breads you can make. It has a superb crust and flavor. The word ciabatta describe

Ingredients

Europe
Italy
Microwave
Bread
Vegetarian
Mediterranean

Ingredients

Method