Ciabatta Bread is my second favorite bread after French Baguette. I guess it is because it reminds me of a French Baguette. Ciabatta bread is not Caribbean, and I am choosing to share the recipe because why I should not constraint myself from trying out international recipes when our cuisine is a blend of many other cuisines. So let’s dive into this wonderful Ciabatta Bread Machine Recipe.
Ciabatta is an Italian white bread made from wheat flour, water, salt, and yeast. It originated or was created in the 1970s in Italy, in response to the popularity of French baguettes. It became very popular in the late 1990s across Europe and in the United States. The handmade Ciabatta is somewhat elongated, broad, flat and is baked in many variations. The bread machine Ciabatta bread is elongated but not so flat. It is somewhat hollow and crispy.
When I first made this recipe, I was hoping that it would be the same texture as the handmade Ciabatta. I was disappointed but again happy to find out that everyone in my family loved it. Although it was not the authentic recipe, it became apparent that I would have to make it more often.
Bread machines are the laziest and quickest way for someone like myself to enjoy freshly baked bread. From experience, a bread machine will not give you the same bread texture as a freshly handmade bread. If you don’t mind the texture, then you will be very satisfied and eager to make you bread recipe. The taste alone will win your heart.
The Ciabatta bread machine recipe is as simple as it may sound. The ingredients are water, flour, oil, salt, sugar and bread machine yeast – typical ingredients for bread. I have tried the recipe with both olive oil and grapeseed oil. I prefer grapeseed oil because not only because it is tastier but because it has a lighter texture in my opinion. I also use organic raw sugar instead of granulated white sugar just a preference. As far as flour, you can use bread flour or regular all-purpose flour. I prefer bread flour instead of regular flour because of taste. I enjoy bread flour in bread making better than regular all-purpose flour.
The bread texture is not as light as the authentic Ciabatta as initially mentioned earlier. The bread is not very chewy and has an excellent crust. The baking time is 25 to 30 minutes. If the baking time is increased by 5 minutes, the bread will be crispier.
Storage: To tell you the truth, I am still trying to figure out the best ways to store my freshly baked bread. I have research bread machine and found out that many of them to do not store the bread properly. One of the challenges that many people have is the size of the box. Many bread boxes are large and take up a lot of counter space. I have also learned that paper bags are the best ways to store bread. But the problem is finding the right size paper bag. Freezing is an option which I am not too fun of, but I guess it is better than having a bread box that does not work. I also store my bread in a plastic bag (freezer bags) and does not close it all the way, just to let some air in to control the humidity better.
When making freshly baked bread, whether handmade or in a bread machine, always use good ingredients. Hope you enjoy this recipe for Ciabatta Bread taken from 250 Best Canadian Bread Machine Recipes by Donna Washburn and Heather Butt.
A tasty and crispy Ciabatta Bread Machine Recipe made easy
- 1 1/2 cups water
- 1 tablespoon oilive oil or grapeseed oil
- 3 1/4 all-purpose flour or bread flour
- 1 1/2 teaspoon salt
- 1 teaspoon granulated sugar or organic raw sugar
- 1 1/2 teaspoon bread machine yeast
- Measure ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select !Dough Cycle.
- Remove dough to a lightly floured surface. (This is a very sticky and moist dough, but resist the urge to add more flour).
- Cover with a large bowl and let the dough rest 10 to 15 minutes.
- Divide the dough into half. Form each into 13- by 4 –inch (33 by 10 cm) oval.
- Place on prepared baking sheet. With floured fingers, make deep indentations all over each loaf, making sure to press all the way down to the baking sheet.
- Dust the ovals lightly with flour.
- Cover and allow to rise in a warm, draft free place for 30 to 45 minutes, or until doubled in volume.
- Meanwhile, preheat oven to 425 degree Fahrenheit (220 degrees Celsius).
- Make indents into the loaves a second time. Bake on the middle rack in preheated oven for 25 to 30 minutes, or until the bread sounds hollow when tapped on bottom, for a crispier crust, put 12 ice cubes into a 13- by 9-inch (3L) metal baking pan on bottom oven rack. During baking, spritz loaves with water every 5 to 10 minutes