Ciabatta Bread.

INGREDIENTS (makes 2 loaves)

• 1 kg flour
• 1 t (5ml) salt
• 1 tbsp (15ml) sugar
• 1 x 10g packet of yeast
• 800 ml – 1 litre of lukewarm water

METHOD

Mix the dry ingredients in a Deep Salad/Mixer. Make a well in the middle of the flour and add the lukewarm water. Mix it thoroughly for 5 – 10 minutes – the longer the better. Cover with plastic and leave to rise in a warm place until it has at least doubled in volume. The rise time will vary depending on where you put it – always look for a nice sunny spot. Place the dough onto a floured surface. Generously sprinkle flour in 2 x Large Oval Roaster Lids and divide the dough between the 2 lids. Sprinkle some flour over the two loaves. Put in a cold oven, turn on at 180˚C and bake for 30 – 35 minutes until done. Serve with Olive Oil and Balsamic Vinegar or anything of your choice. Fresh bread is always delicious.

NOTE: The better you mix and let it rise, the better the result.

BESTANDDELE (maak 2 brode)

• 1 kg meel
• 1 t (5 ml) sout
• 1 eetlepel (15 ml) suiker
• 1 x 10g pakkie gis
• 800 ml – 1 liter louwarm water

METODE

Meng die droë bestanddele in ‘n Deep Salad/Mixer. Maak ‘n holte in die middel van die meel en voeg die lou water by. Meng dit deeglik vir 5 – 10 minute – hoe langer hoe beter. Bedek met kleefplastiek en laat rys op ‘n warm plek totdat dit ten minste in volume verdubbel het. Die staantyd sal wissel na gelang van waar jy dit sit – soek altyd ‘n lekker sonnige plek. Plaas die deeg op ‘n meelbestrooide oppervlak. Sprinkel meel mildelik in 2 x Large Oval Roaster Deksels en verdeel die deeg tussen die 2 deksels. Sprinkel bietjie meel oor die twee brode. Sit in ‘n koue oond, skakel aan by 180˚C en bak vir 30 – 35 minute tot gaar. Sit voor met olyfolie en balsamiese asyn of enige iets van jou keuse. Vars brood is altyd lekker.

NOTA: Hoe beter jy meng en laat rys, hoe beter is die resultaat.