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{{#seo:
|title=Parmesan ciabatta a cheese recipe
|titlemode=replace
|keywords=#parmesanciabatta #dough #breadmaker #bread #flour #bake #driedyeast #baking #pastrymat #italian #pecorino
|hashtagrev=032020
|description=This Italian bread is made using two doughs. The mixing and first rising are done in a Panasonic breadmaker. The second rising and baking are not
}}

{{Template:AdvancePreparation}}

This [[Italian]] [[Bread|bread]] is made using two doughs. The mixing and first rising are done in a Panasonic [[Breadmaker|breadmaker]]. The second rising and [[Baking|baking]] are not. Start the day before you want to eat the bread
{{recipesummary
|TotalCalories = 1313
|PortionCalories = 656
|DatePublished=8th March 2013
|Author = JuliaBalbilla
|Servings = 2 small loaves
|Difficulty = 1
|TotalTime = 1 day, 2 hours
|PrepTime = 1 day
|CookTime = 2 hours
|Image = [[Image:Parmesan ciabatta recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''A lot of work..''

4.12/5

..but worht the effort.

[[User:Klapaucius|Klapaucius]] 
</tr></td>
</table>

{{RecipeIngredients
|'''1st [[Dough|dough]]'''
| 1/8 teaspoon easy-[[Bake|bake]] [[Dried yeast|dried yeast]]
| 125g strong white [[Bread|bread]] [[Flour|flour]]
| 105ml water
|'''2nd [[Dough|dough]]'''
| 1/2 a teaspoon easy-[[Bake|bake]] [[Dried yeast|dried yeast]]
| 125g strong white [[Bread|bread]] [[Flour|flour]]
| 115g [[Plain flour|plain flour]]
| 50g [[Parmesan cheese]] ([[Grated|grated]])
| 1/2 a teaspoon of [[Salt|salt]]
| 1 tablespoon [[Olive oil|olive oil]]
| 30ml [[Milk|milk]]
| 150ml water
| 1 tablespoon [[Sea Salt|sea salt]] (optional)
}}
===Method===

{{RecipeMethod
| Add the ingredients for the first [[Dough|dough]] to the [[Breadmaker|breadmaker]] pan in the order in which they are given.
| For Panasonic SD253 and most breadmakers, set to 'Basic [[Dough]]'.
| For the [[Panasonic SD-ZB2502 automatic breadmaker]] set to menu option 16, basic dough.
| When when the cycle has finished, switch off the machine and leave to rest at room temperature for about 18 hours.
| Add the ingredients for the second [[Dough|dough]] to first dough in the [[Breadmaker|breadmaker]] pan in the order in which they are given.
| Set to 'French Dough' [[Panasonic SD-ZB2502 automatic breadmaker|Panasonic SD-ZB2502]]: option 21 - 3 hours 35 mins.
| The [[dough]] should be quite sticky when finished.
| Turn out onto a lightly floured [[Pastry mat|pastry mat]] or board and cut the [[Dough|dough]] into two.
| Shape each piece into oblongs of about 25cm each on [[baking tray]]s or stones, which have been dusted with [[Flour|flour]] or [[Semolina|semolina]].
| Cover with a damp [[Tea-towel|tea-towel]] and leave to rise in a [[warm place]] until the [[Dough|dough]] has doubled in size.
| Sprinkle each loaf with [[Sea Salt|sea salt]] if desired.
| Preheat the [[Oven|oven]] to 220° C (425° F - gas 7) and keep it hot for one hour before [[Baking|baking]].
| [[Bake]] the [[Bread|bread]] for about 20 minutes until golden brown.
}}
===Variations===
Use any strong, hard, [[Italian cheese]], such as [[Pecorino]]. See also our recipes for plain [[Ciabatta bread recipe|ciabatta]] made entirely in a [[Breadmaker|breadmaker]] and handmade [[Ciabatta with biga]].
{{Template:Ciabatta bread recipes}}
{{RecipeLine}}
[[Category:Recipes|Parmesan ciabatta]]
[[Category:Bread and baking|Parmesan ciabatta]]
[[Category:Breadmaker recipes|Parmesan ciabatta]]
[[Category:Cheese recipes|Parmesan ciabatta]]
[[Category:Italian recipes|Parmesan ciabatta]]
[[Category:Vegetarian recipes|Parmesan ciabatta]][[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/parmesanciabatta|#parmesanciabatta]] [[Special:Search/dough|#dough]] [[Special:Search/breadmaker|#breadmaker]] [[Special:Search/bread|#bread]] [[Special:Search/flour|#flour]] [[Special:Search/bake|#bake]] [[Special:Search/driedyeast|#driedyeast]] [[Special:Search/baking|#baking]] [[Special:Search/pastrymat|#pastrymat]] [[Special:Search/italian|#italian]] [[Special:Search/pecorino|#pecorino]]
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