ciabatta bread machine recipe

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The Best ciabatta bread machine recipe

I’ve been making ciabatta bread machine recipe for my family for years, and it’s always a hit. The recipe originated in Italy, where it’s been a staple for centuries.

The name ‘ciabatta’ literally means ‘slipper’ in Italian, which refers to the bread’s soft and airy texture. I love how easy it is to make this bread at home using my trusty bread machine.

The result is a delicious, crusty loaf that’s perfect for sandwiches, toast, or just snacking on its own. My kids adore helping me mix and knead the dough, and they’re always excited to see the finished product emerge from the machine.

We like to slice the bread fresh and serve it with soups, stews, or as a side dish for our meals. Ciabatta is also a great base for paninis and sandwiches.

It’s made with simple ingredients like flour, yeast, water, salt, and sugar, which makes it a healthy option for our family. I appreciate how versatile this recipe is – we can enjoy it at any time of day or occasion.

4.9 from 957 votes

This recipe yields a classic Italian ciabatta with a crisp crust and airy crumb, made effortlessly in your bread machine. The dough is wet and sticky, requiring no kneading by hand.

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Prep Time15 mins

Cook Time25 mins

Resting Time0 mins

Total Time3 hours 10 mins

Servings: 8Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Dough

3 cups bread flour

1 1/2 cups water, at room temperature

1 teaspoon active dry yeast

1 1/2 teaspoons salt

1 tablespoon olive oil

👨‍🍳Directions

1Add water, olive oil, bread flour, salt, and yeast into the bread machine pan in the order recommended by your machine’s manufacturer.

2Select the dough cycle and press start.

3The machine will mix and knead the dough for about 15 minutes, then let it rise for about 1 hour until doubled in size.

4Line a large baking sheet with parchment paper and dust it generously with flour.

5When the dough cycle ends, the dough will be very sticky and wet.

6Using a rubber spatula or dough scraper, gently scrape the dough onto the prepared baking sheet, handling it as little as possible to preserve air bubbles.

7With floured hands, gently shape the dough into a rough rectangle about 10 inches long and 6 inches wide.

8Do not deflate the dough.

9Cover loosely with plastic wrap and let rise in a warm place for 45 minutes to 1 hour, until puffy and nearly doubled.

10About 30 minutes before baking, place a baking stone or an inverted baking sheet on the middle rack of the oven and preheat to 450°F.

11Place a shallow metal pan on the bottom rack to preheat as well.

12Just before baking, carefully pour 1 cup of hot water into the bottom pan to create steam.

13Slide the parchment with the risen dough onto the hot baking stone or sheet.

14Bake for 20 to 25 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.

15The internal temperature should reach 200°F on an instant-read thermometer.

16Transfer the ciabatta to a wire rack and let it cool completely for at least 30 minutes before slicing.

17This allows the crumb to set properly.

18Serve warm or at room temperature.

🔧Equipment

Bread machine

Large baking sheet

Parchment paper

Plastic wrap

Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 2g💛Saturated Fat: 0.3g❤️Cholesterol: 0mg🧂Sodium: 440mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 0.2g🥩Protein: 5g

📝Notes

For best results, use bread flour with at least 12% protein. The dough will be very sticky; resist adding extra flour. Steam in the oven is essential for a crisp crust. If you don’t have a baking stone, use a preheated heavy baking sheet.

Watch Video Of How Ciabatta Bread Machine Recipe Works

Ciabatta bread machine recipe is always a good idea for any occasion – whether it’s a casual weeknight dinner or a special event with friends and family.

We love serving it sliced alongside soups or stews, or as part of a panini or sandwich.

And when we’re not using it immediately, we store it in an airtight container on the counter for up to three days – just be sure to slice it before storing to prevent drying out.

❓ Frequently Asked Questions About Ciabatta Bread Machine

Q1: What type of flour is best for making ciabatta bread?

For this recipe, I recommend using all-purpose flour with a high protein content (around 12-14%). This type of flour will produce a stronger gluten structure, resulting in a more authentic Italian-style bread.

Q2: Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, keep in mind that whole wheat flour has a coarser texture and a nuttier flavor than all-purpose flour.

Q3: How do I ensure my ciabatta bread doesn’t become too dense?

To avoid a dense bread, make sure to not overmix the dough when you’re kneading it. Mix the ingredients just until they come together in a shaggy mass, then let the machine do its magic.

Q4: Can I add any herbs or spices to this recipe?

Certainly! You can add herbs like rosemary or oregano to give your ciabatta an extra boost of flavor. Just be sure not to overpower the other ingredients.

Q5: What’s the ideal temperature for proofing the dough?

The ideal temperature for proofing is between 75°F and 80°F (24°C to 27°C). If your kitchen is warmer or cooler than this range, adjust your proofing time accordingly.

ciabatta bread machine recipe

The Best ciabatta bread machine recipe