"Margaret Suran" > wrote in message
...
> For the sole purpose of research on the above subject, I bought two
> Ciabatta rolls yesterday, each in a different gourmet market with a fine
> bakery department, Agata & Valentina and Citarella.
>
> I tasted half of each yesterday, first just the roll and then with
> unsalted butter and Italian Fontina cheese. Neither roll had much, if any
> taste, but it was nice and fresh and I liked the consistency of the dough
> and with the addition of the butter and cheese it was very enjoyable. I
> drank a glass of Mondavi Merlot with it.
>
> I had the second halves for brunch today. I toasted the rolls, as they
> were quite dry this morning. They still had not much taste, at least none
> I could identify, but with butter and a very special Prize Winning Peach
> Jam, it was delicious. I guess it is the crunch more than anything else I
> liked.
>
> Perhaps Ciabatta Bread is not supposed to have much flavor?
>

Ciabatta bread gains much fame as the two slices of bread holding together
many sandwiches with many varying ingredients. That is the only way that I
use this bread. For me, I am not looking for a bread that deflects from the
fillings.

Alan