Ciabatta V

By Addie

Wonderful recipe ~ so easy. Every time I make it I get rave reviews!! Easy hint, use dough scraper or spatula to scrape out of bread maker onto a heavily floured board. Then use a metal scraper to scrape/scoop/lift the floured dough into a rectangle and then plop onto a Silpat or a greased cookie sheet. This is a rustic bread so it will be chewy with large holes. You really can't use your hands, they'll goo up and you won't be able to handle it. Develop the lift and fold over technique with the scraper and it'll be a breeze.

Ingredients

• 1 1/2 cups water
• 1 1/2 teaspoons salt
• 1 teaspoons sugar
• 1 Tablespoon olive oil
• 3 1/4 cups bread flour
• 1 1/2 tsp instant yeast

Preparation

Step 1

Place ingredients into bread machine in order suggested by manufacturer. Select dough cycle. When done, dough will be sticky--do not add more flour. Place dough on lightly floured surface and cover with large bowl, letting rest for 15 minutes.

Lightly flour or use parchment lined baking sheets. Divide dough into 2 pieces, and form into 13x14 ovals. Place on prepared sheets, dimple surface, and lightly flour. Cover, and let rise for approximately 45 minutes.

Preheat oven to 425º. Dimple dough again and place in oven on middle rack. Bake 25-30 minutes, spritzing with water every 5-10 minutes while baking for crisper crust.
....................

COMMENTS:

This bread has a great texture. It is tasty as is or would make great sandwiches - especially is bread is toasted or grilled.

This bread isn't any harder to make than any other bread. The dough is very wet/sticky and is meant to be in order to create nice air pockets. "Dimpling" simply refers to pressing the dough with your fingertips to help give it texture and a rsutic look.