Ciabatta Bread

I have been enjoying this bread for several years now and wanted to comment in response to some folks who have had trouble with the stickiness. It IS sticky, and I usually don't have time to be bothered with shaping sticky dough into loaves, so my solution has been to pour the dough from the bread machine pan directly into a lightly greased 9x11 pyrex. Then (with oiled hands) I push and pull the bread to spread it evenly across the pan, trying to be as ginger as possible so as not to lose the lovely air pockets. Then I cover it with a tea towel and slide it into a warm oven to rise (a minute at 200 degrees usually does the trick). Then, pull it out to preheat and bake as usual (maybe a bit longer than normal due to the thickness of the "loaf"). I realize that the finished product isn't nearly so traditional, but it has been a simple, fool-proof solution for me, and makes a tasty pan of bread! Thanks for the great recipe!!!

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I wanted to clear some things up on this bread for those who have never made it before. The batter will be VERY wet, it is tricky to handle, for it to bake the way Ciabatta should do not treat it like other breads, you need the wet dough, do not add flour to it, also avoid overhandling the dough, after its rise you need to handle it with a very light touch (like a baby as they say in Italy) so that those precious air bubbles we worked so hard to get dont break. Ok, so you handle it carefully, with well floured hands you pull and stretch the dough into a rough rectangular shape, dust the loaf and your hands with flour again, then neaten and plumpen the dough with your fingers tucking the sides under to create a fairly tidy appearance. I will post a pic (making this again tomorrow) of the dough in its uncookes phase so everyone can see how it looks. If you have never made this before it can be unnerving LOL. So, wrinkled, messy, lumpy flat looking dough that is sticky and unmanageable is normal, dont worry! ;p

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I really don't know how this recipe had gotten so many good reviews. I followed it exactly and it came out an awful mess. The bread did make somewhat of loaf but there was no flavor to it at all. I am really disappointed. I've never had any problems with any other breads that I've made until now. Won't be doing this one again.

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Lovely bread - I made it exactly as described... well, I did replace one cup of white bread flour with wheat bread flour. I definately think spritzing the bread while in the oven is important, and I also had a cast iron pan in the oven with water in it, too. Thanks for the easy recipe - I'm using it as a base for one of my ZWT recipes! PS - definately read Eadaein's review on how to handle the dough - I'm very glad I did!

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I found the original recipe and it says to make the dough into a 3 X 14 loaf not 13 X 14. morhttp://italian-baking.suite101.com/article.cfm/ciabatta_bread_bread_machine_e sense.

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This makes a flat loaf of bread..I wouldn't call it a loaf. It is tasty and easy but I'd rather do some work and make bread that looks like bread. I've purchased chiabatt many times that actually looks a lot like a loaf of Itallian Bread. This is not it. If you want a bread to serve with dip or cut open or to make buns with maybe it would be fine. It was not what I wanted.

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I really did not enjoy working with this wet dough at all.

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Great recipe! Instead of placing the dough on a lightly floured board in step 3, I have been letting it rest in the machine. I just unplug it after 10 minutes. Then just pour it into the shape of the loaf. It seems to work fine, and less to clean up!

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Ciabatta bread bt Trish, have a problem with making each loaf into a 13x14 oval. Is that the right measurements?

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5 stars is not enough!!I make this twice aweek,thanks

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Works and tastes great! Especially good if you use a baking stone (or pizza stone).

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I live at 7000 feet. Therefore, I usually have to adjust for extra dry air and quick rising. I adjusted the flour by only using 3 even cups. The power went out during step 8 and I had a 2.75 hour rise time. That said, this was the BEST bread I have ever made. My husband is incredibly impressed. I will try again soon with standard rise time.

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I also don't understand the great reviews, as I didn't care for the texture and blandness of this bread. The only thing that helped was dipping it in oil and Italian seasonings. Today I will try to use the leftovers for making croutons. I continually use an Italian bread recipe and the dough cycle, form a couple loaves, and bake in the oven. It always turns out nice and flavorful, as do other recipes I've used for baking bread directly in the machine. If I want ciabatti, I will buy the real thing in the store.

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Delicious!!!
Made this morning and it is lovely. So light and fluffy and hard to resist.
Will definitely be making this again!
Thank you so much for a great recipe. :)

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Great tasting bread! I made it for Barefoot Contessa's Roasted Pepper and Goat Cheese Sandwiches. Both were excellent.

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Enjoyed both MAKING and EATING this bread! It's soooo easy! Took the advice of AlaskanAmateur (sort of - thanks!) and used a 17x11 pan, sprayed with Pam, then lined with foil, then buttered, before putting the dough in. I then patted it out (with oiled hands) as much as possible. Turned out great. Used 2-day old leftover pieces to top off French Onion Soup. I sliced pieces of the bread in half through the middle and used for sandwiches. Uses for this bread are limitless! Would also be great for dipping in balsamic vinegar and olive oil. Used some for garlic bread for my sister's birthday dinner (along with Penne ala Vodka). I'm making a second batch tonight--just to have on hand because it's so versatile. Thanks for sharing Tish!

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Oh my goodness this is delicious bread! I don't have a bread machine so I just mixed it up by hand. By far this is one of the easiest breads to whip together I have ever made. The dough was very wet, and I made a mess out of shaping it. So when it came out of the oven it looked like a mishapen blob. My husband looked at it doubtfully! One taste was all it took - this stuff is good. I made it early this afternoon and I am not sure there will be any left for dinner... Oh - I forgot to spritz it but no fears, it came out great. I will definitely be making this often. If I can learn to shape it into buns I will be in heaven! Thanks for posting.

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1/2011

Have made several times now.. EVERYONE WANTS A LOAF! a

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Delicious and easy! My only complaint was putting the dough on parchment paper while baking. Mine stuck and I had to cut all the bottoms off because of it. Thanks! I know I will get plenty of use from this recipe :-)

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I made this tonight to go with Italian Wedding soup. Great bread. I bake bread every week but I've never made Ciabatta bread. This went perfectly with our soup. I will be baking this again. I did forget to spritz the bread with water until the very end but no worries it still was crusty and tasted great. Thanks so much for posting!

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