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Help get NZ cooking: Ciabatta bread

00:50, Mar 18 2013
ciabatta
EASY: Christie Munro's ciabatta loaves.

This simple breadmaker recipe is wonderfully tasty, and goes well with soup and stews or with sandwich fillings as part of a picnic.

1 1/2 cups Water
1 1/2 teaspoons Salt
1 teaspoon White Sugar
1 tablespoon Olive Oil
3 1/4 cups Flour
1 1/2 teaspoons Edmonds Surebake Yeast (the one with the red cap)

 

 

2. Select dough cycle and start. On most breadmakers, the dough cycle will take approximately one and a half hours.

3. The dough will be quite sticky and wet once the cycle is complete. Resist the temptation to add more flour. The stickier it is, the fluffier the loaf.

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4. Place the dough in a lightly floured bowl and cover with another large bowl (upside down), or with gladwrap. Leave to rest for 15 minutes in a warm location.

5. Cover a large baking tray (or two smaller ones) with baking paper.

6. Divide the rested dough in to two loaves and place on the baking tray. Dimple with your fingers and lightly flour.

7. Cover with a tea towel and leave to rest in a draft-free place for 45 minutes. I put mine in the oven with it on the lowest heat.

8. After it has rested, place the tray on the middle rack of an oven preheated to 200ºc and bake for about 20 minutes or until golden brown on the outside.

8. After it has rested, place the tray on the middle rack of an oven preheated to 200ºc and bake for about 20 minutes or until golden brown on the outside.

 

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