Ciabatta bread

Ciabatta bread

By
From
My Italian Kitchen
Makes
2
Photographer
Chris Middleton

Baking your own bread is such a satisfying activity. Not only are you able to enjoy the fresh flavour and wonderful soft texture of the bread, you also get the chance to savour the delicious aroma that will fill your house and relish the sense of achievement when you serve up a complete meal that’s been whipped up from scratch in your own kitchen. Crusty ciabatta bread, toasted as bruschetta the next day, is even better! Mum is always making bread at home, and this recipe is one of her best ones!

Ingredients

Quantity Ingredient
500g strong flour
1 teaspoon dried yeast
360ml lukewarm water

Method

  1. Mix all the ingredients using an electric mixer for approximately 10–12 minutes on a low speed using a dough hook attachment, then for another 10–12 minutes on a medium speed. This step can also be done by hand on a well-floured work surface, but using a mixer gives a much better result.
  2. The dough should be wet and sticky. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and leave to rest in a warm place for 1 hour.
  3. Divide the dough in half and, using plenty of dusting flour, grasp the ends of the dough and gently stretch into shape. The dough should be about 5–6 cm thick.
  4. Carefully place each piece of stretched dough onto a well-floured baking tray. Cover with plastic wrap and leave to rest in a warm place for a further 40 minutes. Ten minutes before the end of the dough’s resting time, preheat the oven to 250°C.
  5. Bake for 25 minutes or until golden and cooked through.
  6. Cool on the baking trays.

Note:

  • You can knead this mixture by hand if you don’t have a mixer with a dough hook attachment. It’ll take a lot of hard work but it can be done.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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