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Ciabatta Bread with Bread Booster

  • Expert
  • 2 loaves ( 10 slices per loaf)
Baking Success Or Baking Mess


1 (2-1/4 tsp.) envelope Fleischmann's® Traditional Yeast
¼ cup warm water (100°F to 110°F)
½ teaspoon sugar
4 cups all-purpose flour
6 teaspoons Fleischmann's® Bread Booster™
1-½ teaspoons salt
1-¾ cups room temperature water
1-1/2 tablespoons Mazola® Right Blend Oil
3 ice cubes


Dissolve yeast and

sugar in ¼ cup warm water in a small bowl; let stand 3 to 5 minutes or until

frothy. Place flour, Bread Booster and

salt in a large mixing bowl and set aside.

Pour yeast mixture,

room temperature water and oil into dry ingredients. Mix 5 to 7 minutes on high

speed of electric mixer, or until dough pulls away from bowl. Mix 1 minute

longer. Place dough in a greased bowl

and cover with plastic wrap. Let rise 40 minutes in a warm draft-free


Uncover dough,

using oiled hands to prevent sticking, scoop underneath half of the dough, lift

one side of dough up and fold over to other side of bowl*. Replace plastic wrap

over dough and let rise for 20 minutes. Prepare a baking sheet by greasing with

Canola oil baking spray and then cover with parchment paper. (To prevent the paper from sliding while

shaping the loaves).

With oiled hands,

pour dough out onto the prepared baking sheet.

Using a sharp, oiled knife, divide dough in half and gently separate

into two pieces (dough will be very wet and sticky). Handle dough carefully so

as not to lose air bubbles. Shape each piece into an oval approximately 9 x 5

inches, leaving as much space between each loaf as possible. Lightly press

fingers into dough (about 1/4-inch deep) to make indents, approximately 12

indents per loaf**. Loosely cover each loaf with oiled plastic wrap to prevent

sticking. Let rise 20 minutes.

Again, press

indents into dough and cover with oiled plastic wrap. Let dough rise an

additional 45 minutes. Preheat oven to 450°F, place an oven-proof pan on the

bottom rack (for ice cubes later).

After final rest,

take plastic wrap off and lightly poke indents in dough. Place in preheated

oven, add ice cubes to lower tray and lower temperature to 425°F, and bake for

25-30 minutes or until crust is dark golden brown and internal temperature

reaches 190°F.

Optional: To create

a thick, chewy crust, remove baked bread from baking sheet and place directly

onto hot oven rack. Turn oven off. Crack oven door to let hot air slowly

escape. Allow bread to cool to room temperature in oven before removing.

*Folding the dough

over halfway will distribute the yeast and allow it to feed more easily and

allows for the release of built up carbon dioxide.

**Poking indents

give the bread a rustic look and also contributes to the release of carbon

dioxide build-up and yeast distribution, creating large open bubbles in the


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