Crunchy and crisp rustic Ciabatta, served warm.
You Will Need
1 sachet of Dry Yeast(7g)
1 tsp Sugar
2/3 cup of warm Water
1 tlb Olive Oil
1/3 Milk
pinch of Salt
2 1/2 cups of Plain Flour
Method
Place Yeast, Sugar and warm Water in a mixing bowl. Stir and set aside for 15min until the yeast activates.
Tip: You can tell the Yeast has activated when bubbles and a light foam appears on the top of the liquid.
Once 15min is up add the Oil, Milk, Salt and Flour to the mixing bowl. Bring together with a spoon and then pour out on to a floured surface. Using a good amount of flour on your hands need the dough for approx 15min until it become warm and like elastic.
Place needed dough into a greased bowl, cover with cling film and set aside in a warm place to rise.
Once the dough has doubled in size, put it out on to the floured surface and need for 5 more min.
Shape the dough into a long, semi-flat loaf shape and place on an oiled tray. Cover with a tea towel and leave in a warm place to rise again.
Once the loaf had doubled in size, place into a 200 degree oven for approximately 30min or until it sounds hollow when you tap the top.
Allow to cool down for 10min and serve warm with fresh good quality butter.
Yum!
