SUPER EASY ROSEMARY BREAD MACHINE BREAD
Mouth-watering and easy to adjust to your personal tastes. Bakes up light and spongy. No eggs, milk or butter. My toddlers all want 2nds and 3rds of this when I make it!
Provided by Stacy
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h10m
Yield 6
Number Of Ingredients 9
Steps:
- Pour the water into the pan of a bread machine, then sprinkle in the yeast and sugar. Let the mixture sit in the bread machine until a creamy foam forms on top of the water, about 10 minutes. Sprinkle in the salt, then add olive oil, thyme, garlic powder, rosemary, and flour. Set the machine for light crust setting, and start the machine.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 55.1 g, Fat 7.5 g, Fiber 2.3 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 585.1 mg, Sugar 6.5 g
CIABATTA BREAD
This very simple recipe can be made in the bread machine using the dough cycle. I make it at least 3 times a week.
Provided by Marina
Categories Bread Bread Machine
Time 1h55m
Yield 24
Number Of Ingredients 6
Steps:
- Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start. (See Editor's Note for stand mixer instructions.)
- Dough will be quite sticky and wet once cycle is completed; resist the temptation to add more flour. Place dough on a generously floured board, cover with a large bowl or greased plastic wrap, and let rest for 15 minutes.
- Lightly flour baking sheets or line them with parchment paper. Using a serrated knife, divide dough into 2 pieces, and form each into a 3x14-inch oval. Place loaves on prepared sheets and dust lightly with flour. Cover, and let rise in a draft-free place for approximately 45 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Spritz loaves with water. Place loaves in the oven, positioned on the middle rack. Bake until golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 73.4 calories, Carbohydrate 13.7 g, Fat 0.9 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 146.3 mg, Sugar 0.2 g
CIABATTA WITH HINTS OF ROSEMARY / BREAD MACHINE
The dough is a moist dough be sure not to be tempted to add more flour! You'll get nice pockets of air in this flat irregular shaped bread. be sure to use Bread flour
Provided by Rita1652
Categories Sourdough Breads
Time 1h
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 11
Steps:
- Biga:.
- Place the biga ingredients in machine according to your manufactures directions. My machine calls for wet first then top with dry.
- Set machine for dough cycle, press start and let kneed for 5 minutes. Shut machine off and let rise over night at least 12 hours.
- Dough:.
- Place the wet ingredients over the biga then top with flour and rosemary. Place salt, sugar and yeast in separate corners.
- Set machine to basic dough setting press start.
- When finished remove dough to two bowls covered with an oiled plastic wrap.
- Place in a draft free warm place and let rise till tripled in size. About 1 hour.
- Flour 2 cookie sheet pans.
- Carefully place each dough onto pans. With floured hands shape dough into a rectangle one inch deep. Try not to release any of the air bubbles that were made during the rise.
- Sprinkle dough with flour and let rise again in a draft free warm place for 30 minutes.
- Preheat oven to 425 degrees.
- Bake for 25-30 minutes.
- Spraying with water during baking gives a crisp crust. Or you can place a couple ice cubes in the oven to release steam which will produce a crisp crust.
NO-KNEAD CIABATTA
Ciabatta means slipper in Italian and the loaf resembles a well-worn slipper. This artisan bread has a firm, crispy crust and a tender, chewy crumb with a coarse texture. When you're learning how to make ciabatta bread, this recipe is an easy go-to. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 slices).
Number Of Ingredients 5
Steps:
- In a small bowl, combine 2 cups flour, water and yeast. Cover tightly with plastic wrap and let stand until more than doubled in size and bubbles are present on surface, 12 to 18 hours. Combine salt and remaining flour; stir salt mixture and oil into dough., Turn dough onto a well-floured baking sheet; gently press with a spatula into a 10-in. x 5-in. loaf. Cover and let rise at room temperature for 2 hours or until dough holds an indentation when gently pressed (loaf will slightly increase in size)., Arrange one oven rack at lowest rack setting; place second rack in middle of oven. Place an oven-safe skillet on bottom rack; preheat oven and skillet to 475°. Meanwhile, in a small saucepan, bring 2 cups water to a boil., Wearing oven mitts, place bread on top rack. Pull bottom rack out by 6-8 in.; add boiling water to skillet. (Work quickly and carefully, pouring water away from you. Don't worry if some water is left in the saucepan.) Carefully slide bottom rack back into place; quickly close door to trap steam in oven., Reduce heat to 425°; bake for 10 minutes. Remove skillet from oven; bake bread 12-15 minutes longer or until deep golden brown and bread sounds hollow when tapped on the bottom. Cool on a wire rack.
Nutrition Facts : Calories 95 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
ROSEMARY BREAD (BREAD MACHINE)
This is an easy bread machine recipe that I came up with after tweaking a few other recipes, mixing and matching and finding what works for me. My family likes to eat this while still warm, and we usually dip it in olive oil, with a few drops of balsamic vinegar and coarsely ground pepper. I have listed ingredients by the way I add them to MY bread machine, so be sure to check that your particular bread machine doesn't require another way of adding ingredients. If so, follow your bread machines instructions for the order in which to add ingredients.
Provided by Noni Suzanne
Categories Breads
Time 3h10m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine milk with 2 T rosemary and microwave until warm; about 45 seconds.
- Place ingredients in bread pan in order specified by your bread machines manual.
- Use the white bread and light crust setting.
- Press start.
- BEFORE SERVING:.
- Mix above ingredients for the rub and brush on bread after removing from bread machine. Ideally, while bread is still warm.
- Enjoy!
Nutrition Facts : Calories 521, Fat 16.4, SaturatedFat 6.5, Cholesterol 25.9, Sodium 1544.9, Carbohydrate 79.3, Fiber 3.2, Sugar 3.4, Protein 13.1
EASY GARLIC ROSEMARY BREAD FOR THE BREAD MACHINE
Make and share this Easy Garlic Rosemary Bread for the Bread Machine recipe from Food.com.
Provided by dgpat
Categories Breads
Time 3h5m
Yield 1 loaf
Number Of Ingredients 3
Steps:
- Follow directions for the bread mix- only add the garlic to the water so the oil doesn't touch the yeast.
- Add rosemary and cook according to directions.
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Ratings 7Category AppetizerCuisine AmericanTotal Time 14 hrs 42 mins
- Mix the ingredients for the pre-ferment together in a standing mixer until completely combined. Make sure to add the +2 teaspoons of water I did some food chemistry research and based this recipe off my white flour ciabatta recipe!
- Now that your sponge is bubbly and active, it's time to make the dough. You can add the wheat flour, salt, +1/4 teaspoon of instant yeast, water, and plain yogurt right on top of the sponge.
- Gently turn your dough to a floured surface. Be very careful with it, you do not want to pop any of the bubbles! (or as few as possible)
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- In a bowl add the 1 cup all-purpose flour, 1/8 tsp instant yeast, and 1/2 cup of room temperature water.
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HOW TO MAKE A BEAUTIFUL CIABATTA (BREAD MACHINE) + VIDEO
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- Combine yeast, water, and flour in the bread machine pan. (Use another container if you don't want to tie up your bread machine that long.) Select the dough cycle and turn on for about 5 minutes to mix the ingredients. Use a small spatula to scrape excess flour from the corners into the wet flour mixture. Turn off or unplug the machine and let sit for 12-24 hours.
- If not using the biga within 24 hours, place the foamy mixture into the refrigerator. The flavor will only get better--up to 3-4 days. Allow the biga to come to room temperature before proceeding to the next step.
- Select the DOUGH cycle and push start. After 15-20 minutes, open the lid and check the dough. The dough should start to look shiny but will still be sticky. The dough will wind around the paddle(s). (See video.) If the dough is not sticking to the sides at all, add water 1 tablespoon at a time. If the dough looks more like a thick pancake batter, add extra flour 1 tablespoon at a time. If you have weighed your flour correctly, hopefully, no adjustments will be necessary.
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