I'm posting this in lieu of a Menu Plan for this week because I'm still waffling on the menu. We're expecting visitors, and I have been negotiating menus with Paul, but even this morning, I was changing my mind. Anyway, I just can't wait to share this recipe.
The first time I was shown how to make ciabatta bread, it scared me. I was new to home-baking anyway. Then, I learned the basic bread dough recipe from Ratio. It's the same recipe for lots of breads, just shaped differently. I decided I'd better test the recipe out because there's no point in keeping a book if the scheme doesn't make your life easier.
I spent about three hours this morning looking for the paddle for my Cuisinart bread machine. And finally this afternoon, I covered up the postage scale and measured out my ingredients in ounces. No kidding, with four ingredients, you really can't go wrong. And you have it together in a few minutes. The absolute only additional step for making this bread in comparison to my wheat bread was that I had to bake it for the first 10 minutes on a higher temperature; then turn it down for the remaining time.
And while I can probably justify buying regular bread on a budget even if it naturally won't taste quite as good, I know no way to buy this fabulous bread for cheap. And yet, you can make it for about $0.85. I assure you these are much more expensive at a bakery.
Cost to Make Ciabatta Bread
- $0.67 King Arthur Bread Flour (Target)
- $0.01 Salt (Publix)
- Free SAF Yeast (Gift)
- $0.68 Total
Recipe for Ciabatta Bread (For Bread Machine)
Recipe from Ratio by Michael Ruhlman
- 20 oz. High-gluten Flour
- 12 oz. water
- 1 teaspoon yeast
- 2 teaspoons yeast
Put water in bottom of bread machine. Top with flour. In one corner of the machine, add salt. In opposite corner, add yeast.
Set machine on dough cycle, which should include the first rise. When the machine is done, knead dough again, let rest 10-15 minutes before shaping. Shape by pulling dough until it is about 12 inches long and 1 inch thick. Allow to rise, covered, for one more hour.
Bake at 450 degrees for 10 minutes. Turn oven down to 375 and bake another 30 minutes.
Mr. Ruhlman does a fabulous job of explaining the details for using a regular stand mixer instead.
