Monday, April 19, 2010

MB's World Famous Ciabattabatta Bread

This is our take on bread machine Ciabatta bread. I highly recommend making this with the heat or air conditioning on. This dough hates humidity. First assemble these ingredients.
To the Bread Machine bowl add
1 1/2 cups of water
1 tablespoon of olive oil
2 1/2 cup bread flour
3/4 cups of wheat flour (You can substitute 3 1/4 cups of white wheat flour for these two flours if you like)
1 1/2 teaspoons of salt
1 teaspoon of sugar
Several twists of fresh black pepper
3 sprigs of fresh rosemary leaves finely chopped
1 1/2 teaspoons of bread machine yeast.

Set the bread machine for a 1 1/2 pound loaf and start on dough cycle
Lightly flour your dough board
Dough will be very sticky when it comes out
Cover dough with a large bowl and let rest for 15 minutes
Lightly sprinkle a cooking stone or cookie sheet with corn meal
If you are making loaves cut the dough in half and roll the halves into loafs about 3 inches by 12 inches and dimple the surfaces. In this case we're making bisquits so we used a lightly floured rolling pin to flatten the dough to about 3/4 inch thickness and used a cookie cutter to form them. Putting some olive oil on your cutting tools helps a lot.
Cover and let rise for 45 minutes
Preheat the oven to 425 degrees. Dimple the dough again and place in oven. Bake the bread for 20 to 25 minutes. Spritz the bread every 7 or 8 minutes. Cooking times and temperatures can very greatly from oven to oven.
This is what they look like when they come out.
Place on cooling racks and then serve, refrigerate, or freeze altogether in a freezer bag. SMF..TG


  1. I can testify that these rolls and the bread are wonderful. I have had them several times.... Healthy and tasty at the same time.....

  2. MB's recipe???? I thought this was a TH specialty. Very tasty indeed...

  3. The original concept for the bread and sandwich was mine. MB put the finishing touches to the bread which I think makes it so tasty.