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Quick Ciabatta Bread

February 16, 2015 by Quinn Caudill 2 Comments

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This Quick Ciabatta Bread is a cross between Ciabatta and rustic French Boule. It is very good right out of the oven or for breakfast the next day, toasted, topped with almond butter and blackberry jam. Yum!!!

This Quick Ciabatta Bread is a cross between Ciabatta and rustic French Boule. It is very good right out of the oven or for breakfast the next day, toasted, topped with almond butter and blackberry jam. Yum!!!

If you have not worked with yeast don’t be afraid it’s not that difficult. Make sure you use yeast that has not expired and lukewarm water. The water needs to be between 100° and 115°. To cold and the yeast will not activate, to hot and it will kill the yeast. This goes great with my Beef Daube Cajun Style.This Quick Ciabatta Bread is a cross between Ciabatta and rustic French Boule. It is very good right out of the oven or for breakfast the next day, toasted, topped with almond butter and blackberry jam. Yum!!!

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Quick Ciabatta Bread
Prep Time
1 hr 15 mins
Cook Time
45 mins
Total Time
2 hrs
 
Course: Bread
Cuisine: Italian
Author: Quinn Caudill
Ingredients
  • 1 1/2 cup lukewarm water, 105°F is best
  • 1 1/2 tsp salt
  • 1 tsp sugar
  • 1 1/2 tsp fast acting yeast
  • 3 1/4 cup bread flour. I like King Arthur
  • 1 tbsp olive oil
Instructions
  1. Combine all of the ingredients except the olive oil in the mixing bowl. Mix on low-speed using the dough hook, scraping the dough down occasionally, for 10 minutes. Add olive oil and mix for an additional 5 minutes. Dough will be sticky but do not add flour.

  2. Transfer dough to floured cutting board, cover with a large bowl or greased plastic wrap, and let rest for 15 minutes.
  3. Lightly flour baking sheets or line them with parchment paper. Using a serrated knife, divide dough into 2 pieces, and form each into an oval. Place loaves on prepared sheets and dust lightly with flour. Cover, and let rise in a draft-free place for approximately 45 minutes.
  4. As loaves rest preheat oven to 425°F
  5. I use two stoneware pie plates to cook the bread in. If you do not have these just use the baking sheets. If using stoneware place them in the oven to preheat 10 minutes before the 45 minute rest time for dough has ended
  6. After 45 minutes place loaves with parchment paper on stoneware and place in oven, positioned on the middle rack. Mist the bread with water every 3 min for the first 10 min.
  7. Why? This does 3 things. Prevents the crust from forming too fast thus restricting the rising process. It moistens the crust just enough so it doesn't brown/burn at the end of the baking period - you get a golden brown instead of a dark heavy crust. And it finally makes the crust crispier. This is a very important step. It also helps if you have a bowl of water in the oven to increase the humidity percentage.
  8. Bake for 25-30 minutes until browned. Remove from oven and let cool for 15 minutes before eating.
Recipe Notes

First published by Quinn Caudill for DadWhats4Dinner.com ©2015

I will be bringing my Quick Ciabatta Bread recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties page for other great places to find new recipes.
This Quick Ciabatta Bread is a cross between Ciabatta and rustic French Boule. It is very good right out of the oven or for breakfast the next day, toasted, topped with almond butter and blackberry jam. Yum!!!

You might also like my;

 Mexican Cornbread Casserole

Great fusion between Southern and Mexican comfort food. Mexican Cornbread Casserole is super easy to make and your kids will love it.

Homemade Rosemary Focaccia Yeast Bread

Filed Under: Bread, Easy, recipe, Yeast Tagged With: Bread, Ciabatta, French Boule, Quick, Yeast

About Quinn Caudill

"Quinn is the author, photographer and recipe designer over at DadWhats4Dinner. He enjoys cooking for family and friends and being creative in the kitchen. He makes ordinary everyday food extraordinary. He lives just north of Cincinnati with his wife of 24 years, three kids and three cats. His kids have well-developed palates and his youngest daughter is now working with him on the blog creating recipes for her own page "Cooking with Ella". Follow him on: Facebook, Pinterest, Twitter or Instagram."

« Beef Daube Cajun Style
Cheesy Cauliflower Casserole with Ground Turkey »

Trackbacks

  1. Rosemary Focaccia Bread | Dad Whats 4 Dinner says:
    March 25, 2015 at 3:05 pm

    […] 3/4 cups warm water 105°-110° (See my Quick Ciabatta Bread recipe about temperature for proper yeast […]

    Reply
  2. Homemade Rosemary Focaccia Yeast Bread - Dad Whats 4 Dinner says:
    October 12, 2016 at 11:53 am

    […] the warm water, yeast and sugar in a small bowl. Put the bowl in a warm place until the yeast is bubbling, […]

    Reply

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