Tuesday, December 18, 2007

Holiday Ciabatta Bread

In the previous entry, I showed photos of the process of making both sweet and savory ciabatta breads. But, the previous entry focuses on the savory version. So, here are photos of the chocolate and fruit-filled ciabatta that we made on the same day. To see my photos of the Chef's Choice class at Johnson & Wales making this bread, click here.

We added chocolate chips and dried cranberries, figs, dates, raisins and pecans to this dough. We shaped it into thin loaves.

After they baked, we let them cool thoroughly and then we wrapped them in paper to give as gifts. This bread is great sliced, toasted and topped with butter, peanut butter, jam or cheese.

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