You don’t need a breadmaker or a list of exotic ingredients to make this simple, yet satisfying, ciabatta bread. It does need to sit overnight to rise, but with a little preparation, you can enjoy ...

Classic ciabatta takes a lot of time. If you give the poolish 18 to 20 hours to mature, which I recommend, then the bread will take more than 24 hours total. Depending on how long you let the poolish ...

Ciabatta is best eaten on the day of purchase but it does keep for a couple of days in a bread bin. When still fresh, it can be frozen for a couple of months. Slice ciabatta at an angle and serve with ...

Rania Harris is back with another great recipe perfect for a summer party or picnic! She's showing Katie O'Malley how to make pressed Italian ciabatta sandwiches. Grill peppers; cool and remove skins, ...

This column almost didn’t happen. In fact, as I write it, I am still not sure if it is something I will finish and submit or if it will be one of those columns that I file away in a folder titled ...

This rustic Italian loaf is filled with irregular holes, all the better to trap a drizzle of olive oil. Cut lengthwise, ciabatta makes a wonderful Italian-style sandwich. 1 and 1/2 cups cool water (12 ...

No doubt there will be flying crusts and soggy bottoms all over the show, but if you have something to prove in your own kitchen and fancy giving bread a roll at home, we've rounded up easy recipes ...

NEW YORK (CBSNewYork) - Looking for a hearty, tasty sandwich treat? Look no further than this marinated beef tenderloin recipe. Step 1: In a blender, combine the garlic, rosemary, oregano, mustard and ...

Like a pizza, this is an easy lunch to make, featuring toasted ciabatta slices topped with fresh Mediterranean flavours. The tricolore are the three colours of the avocado, tomato and mozzarella.

This simple recipe is perfect for getting friends involved on a Friday night All of the pizza joy, none of the dough faff. A great one to share with friends on a Friday night. Let everyone finish ...

1. To make the ferment, combine the ingredients in a mixing bowl until you have a rough dough. Cover loosely with a large split freezer bag secured with an elastic band, and let it rest in a warm ...