The dough came out like batter, supper runny. I measured exactly, my ingredients are fresh (just made bread yesterday with it) and I've been using my bread machine for months now. Terrible recipe, I just threw it away, I didin't even try to get it out of the bread machine pan. What a waste!

I make this often. My husband & grandgirls love it. So easy and comes out perfect every time.

I made this as directed in my Zojirushi. I let the dough rest for 15 minutes in the machine and then poured the dough into 2 well oiled 9-inch cake pans. I then sprayed cooking spray on top of the dough and covered with greased plastic wrap for the rise time. I baked about 25 mins with a pan of water on the bottom oven shelf. I didn't spray the dough. Turned out two round, fairly even, inch and half high loaves. I sliced the loaves flat across and filled with deli meat and cheese. Sandwiches for a crowd! Will use again and again.

I'm actually looking for some advice :-) I have made this bread a few times and the first 2 it turned out perfect! Chewy on the inside and crispy on the out. The last few times however it has turned out more like normal bread. Soft and nice, but nothing like ciabatta... any one have ideas? I followed the recipe exactly the same all times (at least I think I did...).

I had a hard time rating this, because mine was just a "pool" of dough, as others have stated. You can't cover it, either - too sticky. The first time I made it, I had floured the top & covered with wax paper, which I had to bake with it on or deflate the dough - which was only about an inch high as it was! It had spread to almost cover the pan...I loved how it turned out! Perfectly crunchy top & bottom & airy/chewy inside. I cut it into sandwich-sized pieces, then split them to make a top & bottom. I don't like a thick bread - I used to cut the middle out of store-bought ciabatta rolls, using the middles as more sandwich slices (but no nice crust). I assumed I made the bread with too much liquid, so made it a 2nd time being very careful to measure everything exactly. Same watery dough the 2nd time, but I didn't care! The flavor & texture are excellent - with or without toasting. I purposely spread it as much as possible (about 10"x12") sprayed it with Pam and the plastic wrap to cover it & let it rise. It didn't get much higher, and the covering stuck anyway, so it deflated some when I removed it. It came out 1" high - just thick enough to split in two. I'm rating this 5 stars because I personally LOVE it like this and will continue to make it for myself. (first flop I've ever liked!)

Best and easiest!!! Followed directions exactly but as other reviewers wrote, I left dough in bread machine for 20-30 minutes and removed from pan. Not as loose as I expected and followed the rest of directions and it turned out great, hubby loved the taste. Making second batch tonite for town meeting day pot luck. Keeping one loaf for us though! Will be making many times in the future. Thanks for such a great crusty bread recipe better than the store.

My husband loves ciabatta rolls for making sandwiches. We usually buy them at BJ's. Thought I would try my hand at this recipe because in the reviews 2 important words kept coming up. 1. Delicious 2. Easy. I doubled the recipe and made it in my kitchenaid mixer and followed the directions exactly exept for the dimpling of the bread... After I got it in the oven I looked up dimpling and it said to make dimples by making indentions with your fingers... Well I apparently "docked" the bread.... making holes with a fork... Nonetheless, it came out very nicely! Tasty!! Easy!! Husband gave it five stars and he would definitely let me know if it wasn't up to snuff. Thanks Marina for the great recipe... :) Will make again for sure!

brushed with olive oil, sprinkled sea salt,pepper,and some herbs. It tasted like the bread at Macaroni Grille. we tore off chunks and dipped in olive oil while it was still warm. It was really great.

I used Fleischmanns dry active yeast, which I know is not the most effective bread machine yeast, but as I also added some dough enhancer I hoped for the best. The loaf did not rise much at all. The final loaf tasted way too salty, but this too maybe because I used a low sodium salt. I need to try again but using less salt.

Easy to make, firm but soft, and paired perfectly with BBQ chicken. Family loved the meal! I also made it into buns instead of loaves by shaping them at the first dimpling stage and dipping them in sesame seeds. After rising again, I dimpled the second time and slipped into the oven for baking. It made six buns that were about 4" in diameter.