So happy that you enjoyed it Krista!! 🙂

In reply to Stephanie.

I also am on a low sodium diet. I cut the salt in the bread to .5 tsp and it worked well.

I am SO happy to hear that John!!! I love that!!! And thank you for passing along the info for the yeast substitution as well, you’re the best! Thank you for circling back and letting me know how it came out! -Stephanie

In reply to Stephanie.

Hi Stephanie, I ended up buying some rapid rise yeast and made this bread last week. It was awesome! It tasted just like the Ciabatta bread I had at an Italian restaurant. Thanks for the recipe. By the way, if I was gonna use my active dry yeast I would have to add 25% more yeast to substitute for the rapid rise yeast.
All My Best, John

Hi John! Sounds good! I hope you love it!! I would still look at what adjustment you’d have to make to substitute active dry yeast because I think the quantity will be different, there are ways to convert it! I would try to look it up but I’m elbow deep in fried chicken at the moment! 😉 lol (go figure!)

Thanks! Yes, I have active dry yeast. I will try your recipe with active dry yeast and let you know how it turns out. I’m Italian and I love bread, especially any kind of Italian baked bread. I’ve gotten quite good at baking bread during this pandemic, but I haven’t tried to make ciabatta bread yet. ~ John

Hi John, by regular yeast do you mean active dry yeast? Here is an article that explains the difference and unfortunately I haven’t tried this with anything but rapid rise. I think you could make the substitution but you’d have to check with the yeast experts on how that’s done!

I wanna make this recipe, but do I have to use Rapid Rise Yeast? I only have regular yeast. And what’s the difference? Have you made this recipe with regular yeast?
Thanks, John

hi Joe, unfortunately I have not! 🙁

Hi Stephanie,

Have you tried this recipe in a bread cloche? Curious as to how it would come out. I got one for Christmas and want to use it more.

Cheers,
Joe