Rosemary Ciabatta Rolls

Now that the new school term has started, it is back to our dear old routine daily life! December has been a very busy and hectic month. January will be busy too, with some planning and preparation for the coming Chinese New Year which falls on 3rd February. I am actually looking forward for some quiet time when all the festivities excitement is over!

Baked this lovely Rosemary Ciabatta Rolls for my kids' after school snack. This is great dipped in hot mushroom soup. The crust is crispy and the inside is dense, soft and moist, with the lovely fragrance of rosemary! Best eaten on the day it is baked, it is not as soft the next day, but really good too dipped in hot soup. This recipe is from the book by Anne Sheasby, a Christmas present from my sister.  Already tried two recipes from this book, and I like them both. Looks like there will be more baking from this book!

I'm sharing this with these lovely sites :
Recipe Swap Thursday at Prairie Story
Cookbook Sunday at Brenda's Canadian Kitchen
Full Plate Thursday at Miz Helen's Country Cottage



Rosemary Ciabatta Rolls
(adapted from "The Big Book of Bread" by Anne Sheasby)
Preparation Time : 20 minutes, plus mixing and kneading time in breadmaker, plus rising
Cooking Time : 20 minutes
Makes : about 10 good-sized rolls

1-1/2 cups water
2 tablespoons olive oil
3-2/3 cups strong white flour, plus extra for dusting
1 teaspoon salt
1 teaspoon granulated sugar
1 teaspoon fast-action dried yeast
1 tablespoon finely chopped fresh rosemary
milk, for glazing

1. Please note, bread machines vary, so add the ingredients to the bread pan in the order specified in your instruction booklet (if this differs from the instructions given here).
2. Pour the water into the bread machine pan, then add the oil. Sprinkle over the flour, covering the water completely. Add the salt and sugar, placing them in separate corners of the bread pan. Make a small indent in the center of the flour and add the yeast. Close the lid, set the machine to the Dough setting, then press Start.
3. Meanwhile, grease or flour 2 cookie sheets and set aside. When the dough cycle has finished, remove the dough from the machine, punch it down on a lightly floured worktop, then knead the chopped rosemary evenly into the dough.
4. Divide the dough into about 10 equal portions. Roll and shape each piece into a round or oval, then flatten slightly. Place on the cookie sheets, spacing them well apart. Cover and let rise it a warm place for about 30 minutes, or until doubled in size.
5. Preheat the oven to 200C/400F/gas mark 6. Brush the top of the rolls with milk and dust with flour. Bake in the oven for about 20 minutes, or until they are golden brown and sound hollow when tapped underneath. Transfer to a wire rack to cool. Serve warm.