Ciabatta with tomato and basil recipe

Make this your starter with a simple Italian flourish
  • 400ml water
  • ¾ tsp easy-blend dried yeast
  • 500g flour
  • 1 tbsp milk
  • 1 tbsp olive oil
  • 1½ tsp salt
  • 40g sun-dried tomatoes
  • a handful of shredded basil
  • 1 tsp sugar
  • ¼ tsp yeast

METHOD

How to make ciabatta with tomato and basil

1. Make a sponge mixing 250g flour, 200ml of water and half the yeast the night before to make a sponge/sloppy bread.

2. Add the rest of the water, flour, yeast plus the milk, oil, salt and sugar the day of making.

3. Let the bread-making machine knead it briefly.

4. Place in hot place to rise. Leave it for a hour to 90 mins, basically until it doubles or even trebles in size. The longer you leave it the more the chewy it is!

5. Bake at Gas Mark 7 for 25 to 30 minutes.

Recipe taken/adapted from The Bread Machine Book by Linda Doeser. Publisher: Parragon Books.

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Wednesday 19 December 2007
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