This Ina Garten recipe for Caesar Club Sandwich called for a purchased ciabatta bread. I thought it would be fun to make my own. I searched for a bread machine recipe and found one that produced a nice loaf with a “crisp crust and coarse crumb” and is nice and chewy.
It doesn’t begin with a sponge but still a very enjoyable bread and one that I will definitely make again!
- 1 1/2 cups water
- 1 1/2 teaspoons salt
- 1 teaspoon white sugar
- 1 tablespoon olive oil
- 3 1/4 cups bread flour
- 1 1/2 teaspoons bread machine yeast
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start.
Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour. Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes.
Lightly flour or use parchment lined baking sheets. Divide into 2 pieces, and form each into a 3×14 inch oval. Place loaves on prepared sheets, dimple surface, and lightly flour. Cover, and let rise in a draft free place for approximately 45 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack. Bake for 25 to 30 minutes. During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust.
I made changes to the recipe using ingredients I had on hand.
The recipe calls for roasting chicken breasts rubbed with olive oil, salt and pepper.
I baked mine with the skin removed and with barbecue sauce.
In the end I passed deciding to pass on flavor rather than risk a “fishy” taste.
I also substituted fresh cilantro for the fresh flat-leaf parsley as I have it growing on my window sill.
baby spinach and romaine lettuce for the baby arugula,
feta cheese for the Parmesan and
fresh tomatoes for the sun-dried.
I know it sounds like I really changed up this recipe but I don’t think the final outcome is all that different from the original recipe posted below.
- 2 split (1 whole) chicken breasts, bone in, skin on
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 4 ounces thinly sliced pancetta
- 1 large garlic clove, chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 teaspoons anchovy paste
- 1 teaspoons Dijon mustard
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1/2 cup good mayonnaise
- 1 large ciabatta bread
- 2 ounces baby arugula, washed and spun dry
- 12 sun-dried tomatoes, in oil
- 2 to 3 ounces Parmesan, shaved