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 I believe we should adventure a little bit into other cuisines. So let’s dive into this delicious Ciabatta Bread Machine Recipe.
What is Ciabatta
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 baked in many variations. The bread machine Ciabatta bread is elongated but not so flat. It is somewhat hollow and crispy.
My Thoughts on this Ciabatta Bread Machine Recipe
When I first made this recipe, I hoped it would have 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.
My experience with bread machine recipes in general
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 freshly handmade bread. If you don’t mind the texture, then you will be very satisfied and eager to make your 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 it is tastier and 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 the taste. I enjoy bread flour in bread making better than regular all-purpose flour.
As initially mentioned earlier, the bread texture is not as light and crispy as the authentic Ciabatta. The bread is not very chewy and has an excellent crust. The baking time is 25 to 30 minutes. The bread will be crispier if the baking time is increased by 5 minutes.
How to Store The Ciabatta Bread Machine
To tell you the truth, I am still trying to figure out the best ways to store my freshly baked bread. I have researched different box storage options and found that many do not store freshly baked bread properly.
One of the challenges 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 that 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 bag) and do not close it all the way to let some air in to control the humidity better.
How to enjoy your homemade Ciabatta Bread
- Serve it fresh: Ciabatta bread is best enjoyed fresh out of the oven. The crust will be crispy, and the crumb will be soft and chewy.
- Drizzle with olive oil: A simple drizzle of olive oil can enhance the flavor of ciabatta bread. You can also add a sprinkle of salt or herbs for extra flavor.
- Use it for sandwiches: Ciabatta bread is a great choice for sandwiches. The crust is sturdy enough to hold up to the fillings, and the crumb is soft and chewy. Egg sandwiches are delicious with this type of bread.
- Make bruschetta: Bruschetta is a classic Italian appetizer made with toasted bread, garlic, and tomatoes. Ciabatta bread is a great choice for bruschetta because it has a good crust-to-crumb ratio.
- Soup dippers: Ciabatta bread is also a great choice for dipping in soup. The crust will soak up the soup, and the crumb will add a bit of texture. Perfect with Soup Joumou!
- Croutons: Ciabatta bread can also be used to make croutons. Croutons are a great addition to salads, soups, and stews.
- Garlic bread: Ciabatta bread is a great choice for garlic bread. The crust will soak up the garlic butter, and the crumb will add a bit of texture.
No matter how you enjoy it, homemade ciabatta bread is sure to be a delicious and satisfying treat.
Final Thoughts on The Ciabatta Bread Machine Recipe
Always use good ingredients when making freshly baked bread, whether handmade or in a bread machine. Don’t be cheap; try not to alter the recipe on the first try.
I hope you enjoy this recipe for Ciabatta Bread taken from 250 Best Canadian Bread Machine Recipes by Donna Washburn and Heather Butt.
- 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.
- Make sure the dough rises before baking.
- 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
- During baking, spritz loaves with water every 5 to 10 minutes
- Remove from oven and let rest before slicing.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Always choose ingredients without corn or corn derivatives.
Originally published on May 30, 2016. Revised and updated.