Ciabatta with roasted peppers & thyme
- BAKE: 30m
- SERVES: 12
METHOD (Makes 1).
Using the ingredients indicated, make up a well developed dough.
Mould into a ball and rest for 10 minutes
Press out the dough to a flat sheet, add the filling ingredients and then chop the dough and the added ingredients until the mix looks like a lot of rags.
Place the above mix in a well greased meat tin, cover with a damp tea towel; lightly oiled plastic or polythene and and prove in a warm place for 35-40 minutes or until doubled in size.
Remove the cover and bake in a preheated oven at 220°C, (425°F, Gas Mark 7) for 25 – 30 minutes or until golden brown.
NOTE: If desired, this bread can be made in three 18cm (7 inch) sponge tins. This will reduce the baking time to 15 – 20 minutes.
THIS RECIPE WAS BASED ON AN IDEA FROM HOME BAKING CLUB MEMBER, MRS. D. WOLFF OF HERTFORD,
“I used to weigh all the different ingredients for bread in my breadmaker but about a year ago I discovered your bread mixes and OH WOW! fantastic! I now won't use any other brand and certainly don't bother with all that weighing and measuring, every loaf comes out perfect. Thank you for a really great product. ”Kay in Ipswich
Serve as a starter or as an accompaniment to summer salads or Mediterranean meals. Delicious with or without a cheese topping.