Ciabatta Rolls
Not so very long ago, in 1982, a man in Verona, Italy invented ciabatta bread. He decided the loaf looked quite like his wife’s slippers (the English translation of ciabatta), and so bread named after footwear was born. Even more recently, we decided to start selling such bread, like Trader Joe’s Ciabatta Rolls (even though these are more like miniature slippers).
Ciabatta dough contains a high moisture content—over 70% in this case—giving it a thin, slightly caramel- ized crust and a light crumb with large holes. Better yet, it’s made with just a few ingredients: unbleached wheat flour, water, sea salt, yeast, and malted barley. Though our supplier makes large quantities of bread, they are still able to achieve the sought-after artisanal taste and texture. And, really, what’s more artisan than miniature versions of an esteemed artisan bread?
Dip these tasty rolls to your heart’s content, perhaps in Sicilian Selezione Extra Virgin Olive Oil and Balsamic Vinegar of Modena. Make little panini sandwiches with mozzarella, tomatoes, and basil. Or, go the traditional route: use it to soak up extra sauce after a heaping bowl of spaghetti—ciabatta is famous for its ability to be dipped without falling apart. For a crispy crust, place the bread in a 400˚F oven for a few minutes.
INGREDIENTS:
UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID)
WATER
SEA SALT
YEAST
MALTED BARLEY FLOUR
CONTAINS WHEAT.
MAY CONTAIN SOY, SESAME, WALNUT, HAZELNUT.
Not so very long ago, in 1982, a man in Verona, Italy invented ciabatta bread. He decided the loaf looked quite like his wife’s slippers (the English translation of ciabatta), and so bread named after footwear was born. Even more recently, we decided to start selling such bread, like Trader Joe’s Ciabatta Rolls (even though these are more like miniature slippers).
Ciabatta dough contains a high moisture content—over 70% in this case—giving it a thin, slightly caramel- ized crust and a light crumb with large holes. Better yet, it’s made with just a few ingredients: unbleached wheat flour, water, sea salt, yeast, and malted barley. Though our supplier makes large quantities of bread, they are still able to achieve the sought-after artisanal taste and texture. And, really, what’s more artisan than miniature versions of an esteemed artisan bread?
Dip these tasty rolls to your heart’s content, perhaps in Sicilian Selezione Extra Virgin Olive Oil and Balsamic Vinegar of Modena. Make little panini sandwiches with mozzarella, tomatoes, and basil. Or, go the traditional route: use it to soak up extra sauce after a heaping bowl of spaghetti—ciabatta is famous for its ability to be dipped without falling apart. For a crispy crust, place the bread in a 400˚F oven for a few minutes.
INGREDIENTS:
UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID)
WATER
SEA SALT
YEAST
MALTED BARLEY FLOUR
CONTAINS WHEAT.
MAY CONTAIN SOY, SESAME, WALNUT, HAZELNUT.
Not so very long ago, in 1982, a man in Verona, Italy invented ciabatta bread. He decided the loaf looked quite like his wife’s slippers (the English translation of ciabatta), and so bread named after footwear was born. Even more recently, we decided to start selling such bread, like Trader Joe’s Ciabatta Rolls (even though these are more like miniature slippers).
Ciabatta dough contains a high moisture content—over 70% in this case—giving it a thin, slightly caramel- ized crust and a light crumb with large holes. Better yet, it’s made with just a few ingredients: unbleached wheat flour, water, sea salt, yeast, and malted barley. Though our supplier makes large quantities of bread, they are still able to achieve the sought-after artisanal taste and texture. And, really, what’s more artisan than miniature versions of an esteemed artisan bread?
Dip these tasty rolls to your heart’s content, perhaps in Sicilian Selezione Extra Virgin Olive Oil and Balsamic Vinegar of Modena. Make little panini sandwiches with mozzarella, tomatoes, and basil. Or, go the traditional route: use it to soak up extra sauce after a heaping bowl of spaghetti—ciabatta is famous for its ability to be dipped without falling apart. For a crispy crust, place the bread in a 400˚F oven for a few minutes.
INGREDIENTS:
UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID)
WATER
SEA SALT
YEAST
MALTED BARLEY FLOUR
CONTAINS WHEAT.
MAY CONTAIN SOY, SESAME, WALNUT, HAZELNUT.
