Recipe: Bread Maker Sundried Tomato Ciabatta

Bread machine sundried tomato ciabattaI know, this doesn’t really look like ciabatta. Ciabatta should have a holier texture (that’s ‘holier’ as in ‘full of holes’, not some religious thing) than that and this just looks like your average loaf of bread. The crust, however, does have a ciabatta texture and the bread on the whole is a perfectly decent and light loaf which went beautifully toasted with my soup for lunch today.

The recipe I used is similar to this one at Frogeatstown except I added two large, chopped, sundried tomatoes out of a jar (I would have used more but I only had two left) after a couple of minutes into the cycle on the bread machine. I’m wondering now if maybe the oil from the sundried tomatoes is the reason for the un-ciabatta-like texture? It could also be because I’m not particularly accurate when it comes to measuring so my volumes were probably a bit off. Breadmakers out there – if you know about these things, please leave me a comment!

Bread machine sundried tomato ciabatta

Bread machine sundried tomato ciabatta 

1 ½ cups water
1 ½ teaspoons salt
1 tsp white sugar
1 tbsp olive oil
3 ¼ cups strong white flour
1 ½ tsp fast acting yeast
2 large sundried tomatoes out of a jar, chopped

  1. Place all ingredients except the sundried tomatoes into your bread machine in the order specified in your instruction manual.
  2. Choose the dough program and press ‘start’.
  3. Add the sundried tomatoes after a few minutes.
  4. After the dough program has finished, turn the dough out on to an oiled baking sheet and bake in the oven at 220C/200 fan/gas mark 7 for about 20 minutes.


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