Bread Machine Abm Rustic Style Ciabatta Recipes

BREAD MACHINE / ABM RUSTIC STYLE CIABATTA

Bread Machine / Abm Rustic Style Ciabatta image

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

Ingredients

2 cups warm water
3/8 teaspoon active dry yeast
1 pinch sugar
1 1/2 teaspoons kosher salt
3 1/2 cups bread flour
1/2 cup whole wheat flour
2 tablespoons olive oil
1 teaspoon olive oil
1 tablespoon fine ground cornmeal
flour, for topping lightly
olive oil, for brushing
dried rosemary
marjoram

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.

CIABATTA BREAD

Ciabatta Bread image

This very simple recipe can be made in the bread machine using the dough cycle. I make it at least 3 times a week.

Provided by Marina

Categories Bread Bread Machine

Time 1h55m

Yield 24

Number Of Ingredients 6

Ingredients

1 ½ cups water
1 ½ teaspoons salt
1 teaspoon white sugar
1 tablespoon olive oil
3 ¼ cups bread flour
1 ½ teaspoons bread machine yeast

Steps:

Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start. (See Editor's Note for stand mixer instructions.)
Dough will be quite sticky and wet once cycle is completed; resist the temptation to add more flour. Place dough on a generously floured board, cover with a large bowl or greased plastic wrap, and let rest for 15 minutes.
Lightly flour baking sheets or line them with parchment paper. Using a serrated knife, divide dough into 2 pieces, and form each into a 3x14-inch oval. Place loaves on prepared sheets and dust lightly with flour. Cover, and let rise in a draft-free place for approximately 45 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Spritz loaves with water. Place loaves in the oven, positioned on the middle rack. Bake until golden brown, 25 to 30 minutes.

Nutrition Facts : Calories 73.4 calories, Carbohydrate 13.7 g, Fat 0.9 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 146.3 mg, Sugar 0.2 g

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