Reviewed: Nov. 23, 2009

DO THIS AND YOUR DOUGH WILL BE EASY TO WORK WITH!!! I made this bread yesterday to serve with baked ziti. I ended up kneading it by hand (proofing water, yeast, and sugar for ten minutes till foamy then adding salt, oil, and flour then kneading for 10 minutes). The dough was not too sticky as I was kneading. Then I put it in a big bowl with a little olive oil in it and rolled it around to cover all sides. The key here is that I did it in the MORNING so I covered the bowl with plastic wrap and put it in the refridgerator for the day until I came home at around 4 and it rose a bunch. My dough was not sticky or runny because it was cold. All I had to do was let it out of the bowl, punch it down and split into two loaves, dimple and lightly flour (I didn't do the 15 min rest time since it spent so much time in the fridge). I let it rise covered in the oven for an hour then cooked it spraying with water every few minutes for the first ten minutes then baking normally. It turned out PERFECT and it was SOOO easy!!! I definitely recommend letting it rise in the fridge. ENJOY! PS: eat this bread with a bowl of olive oil mixed with italian seasoning and pepper. It's awesome!

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CBowGirl

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Reviewed: Nov. 22, 2009

Delicious basic bread- good flavor for a quicker bread (with no overnight sponge). Makes 2 good size loaves.

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Amy

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Reviewed: Nov. 13, 2009

Excellent recipe with fantastic texture. Worked out perfectly using my bread machine. I posted pictures of it and I'm using it for pizza crust after baking it. I'm sure this crust will be delicious. I did add about 1/2 tsp of garlic powder to the dough and it's made the bread very nice. I used 1 loaf for our pizzas and the other loaf I cut into some slices to dip in evoo and some seasonings. Woweee.. better than the restaurant!

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Nov. 9, 2009

Very easy and very good. I followed the recipe exactly and had superb results. Next time, I might try rolls or smaller buns, suitable for individual sandwiches.

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goodeatNZ

Cooking Level: Expert

Home Town: Yuba City, California, USA

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Reviewed: Oct. 22, 2009

My beloved bread maker broke. I had a new one I was unfamiliar with and could not figure out how to use the dough recipe. I ended up getting on Basic, 3 hrs and 20 minutes later, it was done. The best bread I have ever made! Making my 2nd loaf only days after the first. Note; the top sunk about 1/2 inch. It did not ruin the bread, but don't be concerned. The best recipe! Thanks!

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MrsMom43

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Reviewed: Oct. 1, 2009

We loved this and is a regular at our house now.

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Grandmaplenty

Cooking Level: Intermediate

Home Town: Ketchikan, Alaska, USA

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Reviewed: Sep. 8, 2009

Excellent! Everyone in the family loved it.

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TerriGW

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Reviewed: Aug. 20, 2009

This is excellent! My mom and I both tried it and everyone loves it at both of our houses! I was so glad you said not to add more flour. I definitely would have! We made ours in long, french bread pans and they rose and were so delicious! I even baked some for the neighbors!!!!!

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luv2bake

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Reviewed: Aug. 11, 2009

I didn't use a bread machine, the bread turned out just great. I wasn't sure where to mix the yeast, water or flour mix, so since I used dry yeast I just mixed it with the dry ingredients and added water later. The dough wasn't runny at all, just very sticky. The bread tastes great!

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shoemina

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Reviewed: Jul. 22, 2009

I loved my bread's crispy, chewy crust and spongy interior! Even if this isn't true ciabatta because it doesn't use a starter, it still tasted excellent! I would cook it for less time at a lower heat, though, because my crust was much too brown. Also, use very floured hands when working with the dough, and use grease along with flour when flouring the pan, because my bread stuck in places.

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mollykathrynlewis

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Reviewed: Jul. 20, 2009

This came out wonderfully! I didn't have parchment paper, so I brushed olive oil on the pan. It made the crust a little crispy and it had a great flavor. This is better than what you can buy in your local bakery!

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CLR

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Reviewed: Jul. 10, 2009

very good bread...we cut the recipe in half and made it that way but the end results were a crusty outside with a soft spongey interior...we loved it!

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kaayte

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Reviewed: Jul. 2, 2009

Wonderful! Very easy, the family loved it. I will make it again - over and over.

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KBEATTIE

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Reviewed: Jun. 21, 2009

the best of the rustic bread recipies we have found to date (I have gone through at least 8 bread recipies. All good, but not as good as this one. We do have 2 or three things we did that made the bread even nicer. 1) place a pan of water at the bottom of the oven and spray the cooking bread a few times with water (moisten, do not wet). We read that this contributes to a crustier bread. 2) We used a higher temo when cooking (475 degrees) 3) We chose not to glaze with egg and water. We dusted with flour instead. That said, the ingredients and technique we used was otherwise identical. this is one awesome loaf of bread.

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Allen & Linda

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Reviewed: Jun. 14, 2009

Not a true Ciabatta, but still a very good loaf of white fluffy bread. I used plain old white flour and it turned out very well.

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SpottedSparrow

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Aachen, Nordrhein-Westfalen, Germany

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Reviewed: Jun. 2, 2009

delicious!

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Camille

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: May 27, 2009

I made this to serve with pasta salad, but both loaves were gone before I even stated preparing the salad! The first loaf was gone before it cooled. Will make again and again. Thanks.

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Cricket aka MrsB

Cooking Level: Expert

Home Town: Philadelphia, Mississippi, USA

Living In: Pearl, Mississippi, USA

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Reviewed: May 26, 2009

Absolutely perfect, and the easiest yeast bread I've ever made. I didn't need to change anything!

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Carrie

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: May 21, 2009

I don't know if it was the fact that I used SAF yeast instead of bread machine yeast or the fine sea salt I used or what but this loaf just did not work for me. Yes, the dough was runny, as expected, but it just did not rise at all. My result was two loaves of flat, rather dense bread, not the "holey" ciabatta I was hoping for. I'll keep trying though....

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nicoley

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Reviewed: May 13, 2009

I have baked about one to five loaves of bread a week for 40 years. This is a great loaf of bread. For those who had trouble with the dough being too runny, these suggestions: Use only bread flour as called for in the recipe; AP flour does not absorb as much water. Secondly, measuring flour for bread differs from measuring for cake or cookies (sifted or stirred & fluffed) because bread bakers "feel" the dough while they knead in the flour. Air humidity can also affect the moisture. Just lightly scoop the flour, but if the dough is truly runny, add flour a tablespoon at a time after the first five minutes of kneading until it no longer runny but is still quite wet. Keep in mindd the this bread is meant to spread out into a fairly flat loaf. It's other name is "Italian Slipper Bread." Making bread is a sight & feel process, even in the bread machine.

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Jajam

Cooking Level: Expert

Home Town: Chatham, New Jersey, USA

Living In: Ventura, California, USA

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Ciabatta Bread

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