29 Apr Easy Home Made Ciabatta with Roasted Coriander
Posted at 13:09h
in Uncategorised
I don’t know of one single person who does not adore the smell of fresh bread! It is intoxicating, inviting and in most cases transports us back to a happy memory or time in our lives when a loved one presented us with a home made fresh bread offering. Such is the power of food and so much magic lies in the simple combination of flour yeast and water. We love using Eureka’s stone ground white bread flour and it delivers every time. This is a fool proof recipe and we have baked it 1000’s of times. For this bread we have added an extra surprising flavour in the form of pan roasted whole coriander. It is such a joy biting into the flavourful seeds and adds a lovely interesting layer to an already enjoyable experience!
| Servings | Prep Time |
| 8-10 | 20 min |
| Cook Time |
| 25-30 min |
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I don’t know of one single person who does not adore the smell of fresh bread! It is intoxicating, inviting and in most cases transports us back to a happy memory or time in our lives when a loved one presented us with a home made fresh bread offering. Such is the power of food and so much magic lies in the simple combination of flour yeast and water. We love using Eureka’s stone ground white bread flour and it delivers every time. This is a fool proof recipe and we have baked it 1000’s of times. For this bread we have added an extra surprising flavour in the form of pan roasted whole coriander. It is such a joy biting into the flavourful seeds and adds a lovely interesting layer to an already enjoyable experience!
|
Ingredients
- 1 kg of Eureka Stone Ground White Bread Flour
- 10 g of instant dried yeast
- 30 g of roasted coriander seeds
- 750 g g of water
- 5 ml of salt
Instructions
- Baking Time: 25 to 30 min Set oven to 200 degrees celsius & easy to prepare
- Prepare a large baking tray with grease proof spray and cover with a dusting of flour
- Use a bowl stand mixer and insert the ‘K’ whisk and empty the flour, yeast and coriander seeds into the bowl
- Start on a low cycle and let the machine gently turn the flour and yeast around
- Weigh of exactly 750 g of strong warm water ( meaning almost hot) and pour half of the water into the bowl and let it gently mix through
- Slowly turn up the speed and slowly add the rest of the water until everything is well combined
- Turn up the the speed to its fastest setting and watch as the gluten in the dough starts to develop - you will see long rope like pieces of dough pulling away from the side - let the mixer run until all of the dough has pulled away from the side and is sitting in a ball around the K mixer.
- Turn it off let the dough recede and add the salt - mix for another minute on high and then turn the mixer off
- Using well oiled hands remove the limp wet dough from the bowl and place in a large greased bowl. Cover with cling wrap and let the dough rise and double in size in a warm draught free corner - you can also cover the bowl with a warm blanket on cold or windy days to help the fermentation process
- Turn the dough out onto a well floured surface and gently shape the bread with your hand taking care not to knock out any of the precious bubbles
- Cut the dough in half and gently transfer both halves to the prepared baking tray. Gently shape to form two loaves and gently dust with flour and let it rest for about 20 min
- Bake in the hot oven for about 25 to 30 minutes until golden brown
- Remove and let it cool on a cooling rack.
Notes and tips
- Flavour the bread with olives and sun-dried tomatoes for some extra fun
- This bread freezes really well
- The flavour of the bread increases as it ages and makes fantastic toast or roasted olive oil bruschettas even after 2 or 3 days