I had such success
with a loaf of ciabatta this weekend I made another one the day after. The
recipe is from Alessandra Zecchini’s Savour (New Holland, 2006). Such an easy
recipe and I didn’t even get my hands doughy.
300ml warm water
2 tsp active yeast granules
¼ tsp sugar
300g flour
pinch salt
Place water in bowl
with yeast and sugar. After yeast starts to bubble, about 5 mins, add flour and
salt and mix into a dough. (It is very sticky and runny so I just use a spoon).
Cover bowl with cling film and leave for 2 hours.
Line brownie tray with
baking paper. Preheat oven to 180C. Pour dough into tray. Dust top with flour
or add cumin seeds or sesame seeds. Bake for 25-30 mins.
Remove baked bread
from oven and wrap in a tea towel then in a plastic bag and seal. Leave for 30
min so the steam will cook it further and make it soft and chewy.
Using a 26cm x 17cm
brownie tray means the bread won’t spread out too much and become a flat loaf.
Alessandra suggest you can use a baking tray and prop up the edges of the baking
paper with ramekins filled with water to stop the bread spreading.