ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: cibatta Italian slipper bread

Misc.
ADVERTISEMENT
I'd like the recipe for making cibatta, not sure of the spelling, but it is also called Italian slipper bread. Does anyone have a bread machine recipe or regular recipe for this yummy bread?
MsgID: 0211255
Shared by: Janie in Montana
Board: All Baking at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Classic Vinaigrette (blender)
  • CLASSIC VINAIGRETTE 1 small garlic clove, peeled and quartered 3/4 cup vegetable oil 1/4 cup red wine vinegar 1 tablespoon Dijon mustard 1/8 teaspoon ground white pepper 1/8 teaspoon salt Place garlic in blender jar....
  • Herb Chicken with Tortellini
  • HERB CHICKEN WITH TORTELLINI 4 broiler-fryer chicken breast halves, skinned, boned and cut in 2-inch strips 1/2 cup lite sour cream 1/4 cup chopped fresh basil 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/8 teaspoon...
  • Pulled Pork Soft Tacos
  • PULLED PORK SOFT TACOS 1 1/4 pounds cooked pulled pork (recipes) 12 (5- or 6-inch) corn or flour tortillas 3 cups iceberg or romaine lettuce, shredded (about 1/4 head of iceberg or 1/2...
  • Rum Balls (using vanilla wafer crumbs)
  • RUM BALLS 1 cup vanilla wafer crumbs 1 cup powdered sugar 1 1/2 cups finely chopped nuts, divided use 2 Tbsp. unsweetened cocoa powder 2 Tbsp. light corn syrup 1/4 cup rum granulated sugar (optional, for rolling) Com...
ADVERTISEMENT
  • Lasagna La Scala (Kraft Parmesan Cheese, 1981)
  • LASAGNA LA SCALA 1/2 lb. ground beef 1/2 cup chopped onion 1 (16-oz.) can tomatoes 1 (6-oz.) can tomato paste 1 garlic clove, minced 1 1/2 teaspoons oregano leaves, crushed 1/2 teaspoon salt 2 eggs, slightly beaten 1 ...
  • Amish Friendship Cake
  • This was in the Lafayette paper yesterday and sounds like a great starter for holiday gifts. STARTER SYRUP: Use only juice from the canned fruits: 1 (15 1/4 ounce) can pineapple chunks 1 (16 ounce) can sliced peach...
  • Outback Remoulade Sauce
  • RisaG's OUTBACK REMOULADE sauce recipe is near perfect--I was looking for it to. I would suggest ONE small change, which is most likely a typo: for both color AND flavor,I found that teaspoons ketchup" should actually ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: cibatta Italian slipper bread
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!