When I cook a roast bird perhaps my favourite accompaniment is bread and butter. When it’s crusty and fresh from the oven I love it. Same goes for BBQ and warm salads.
The thing is my favourite bread for that is ciabatta – but because I have to prep a sour dough I have to know the day before I want the bread. When that’s not possible, and I’m not that organised here is what I do…
Prep: 2min Rise time: 4 hours Cook: 16min
Ingredients
70g semolina flour
330g strong white flour
tsp salt
15ml olive oil
tsp sugar
280ml water
1/2 a 7g pack of yeast
Method
- Place all the ingredients together and use programme 16 on the bread-maker. This programme makes a dough and completes 1 rise. You can do this manually, leaving the dough to rise for about 90min.
- turn the dough out onto a lightly oiled baking sheet, tear in half and pull out the two halves into sausages.
- Sprinkle with salt and leave to rise for about 40min in a proving drawer.
- Heat the oven to 225c (fan) and cook for 16min, serve immediately.