Ciabatta Bread

There's nothing more satisfying than walking into a house with the smell of freshly baked bread lingering in the air. Ciabatta bread is fantastic because it's hugely versatile. Whether you want to enjoy it with a Caesar salad, for a picnic lunch with a selection of meats or use it as a dipping devise to enjoy some homemade hummus, it is the bread to make. As a student, making my own bread isn't something I would normally consider doing when the local supermarket is just around the corner. However, this ciabatta bread is pretty much made for you before you've even started making it, and the sense of achievement when it's baked is certainly worth the wait! I chose to use Wrights ciabatta bread mix which can be found in your local supermarket because all you need to add are two ingredients: water and olive oil! It's so simple to make and only requires a little bit of patients for the bread to rise.

Makes 2 loaves 

1 pack of Wrights ciabatta bread mix

320ml lukewarm water

15ml (1tbsp) olive oil

Method

- Preheat the oven to 230°C (450°F) or 210°C (410°F) for fan assisted ovens or Gas Mark 8.

- Place mix in a bowl or food mixer, Add water and mix together for 5 minutes to form a ball of dough. Add 15ml (1 tbsp) of olive oil and mix for 1 more minute. 

- Place the dough on a floured surface and press out to a 30 x 15cm (12 x 6") rectangle and leave to rest for 10 minutes. 

- Divide the dough into 2 length-ways and place on a greased baking tray. Dust the tops with flour and cover with damp cloth or clingfilm and leave to rise in warm place until the dough has doubled in size for 25-30 minutes. 

 - Uncover and bake in the oven for about 25 minutes for 2 loaves, until golden brown and sounds hollow when you tap the base. Turn out and cool on a wire rack. 

Enjoy!