You South Africa – 29 August 2019

ROASTED GARLIC BUTTER LOAF

Buying a really good artisanal ciabatta loaf is one

of the key aspects to the success of this simple

recipe. Your end results will only be as good as

thebreadyoustartwith.

MAKES1 LOAF

PREPARATION: 15 MIN

BAKING:10-12MIN

125gverysoftbutter

a smallbunchoffresh

flat-leafparsley,finely

chopped(ora mixture

ofparsleyandsnipped

chives)

1-2garliccloves,finely

grated

saltandfreshlyground

blackpepper

1 good-qualityartisanal

wood-firedciabatta

loaf

Preheattheovento200°C.

1 Mix the butter, herbs and

garlic in a small bowl,

then season generously

with salt and pepper. Use

a sharp bread knife to

slice the loaf, not cutting

all the way through to

the bottom. Spread the

slices generously on both

sides with the butter mix-

ture. The back of a tea-

spoon works better than

a knifewhentryingtoget

inthere.

2 Put on a baking tray, then

bake for 10–12 minutes or

until toasted and golden.

Alternatively, cover in foil

and braai over a fire. Turn

often until the butter is

fully melted and the

bread is golden and

toasted.

230°C.Linea largebaking
traywithnonstickbaking
paper.
5 Turnoutthedoughonto
a flouredsurface,then
divide into two balls. Roll
each ball out into a circle
or oval shape about the
sizeofa largedinner
plate.
6 Put the flatbread on the
baking tray. Drizzle olive
oiloverandsprinklesalt
flakesontop.Bakefor
7-9minutesoruntilgold-
enbrownandpuffyin
places.Serveimmediate-
ly– breakoffpiecesor
slicewitha knife.

VARIATIONS
Whentheflatbreadis
rolledoutandputonthe
linedbakingtray,youcan
addthesetoppingsbefore
bakingtocreatea more
exoticflatbread.

Z A’ATA R
5ml(1t)driedoregano
5ml(1t)driedthyme
5ml(1t)groundcumin
10ml(2t)fennelseeds
5ml(1t)groundcoriander
5ml(1t)groundsumac
10ml(2t)sesameseeds
5ml(1t)saltflakes
15ml(1T)oliveoil

Mixallthedryingredients.
Usea pastrybrushtobrush
oliveoilontherolled-out
doughandgenerouslysprin-
kletheza’atarspiceblend
over.Bakeuntilgolden.

ONION&ROSEMARY
redorwhiteonion,
thinlysliced
freshrosemary,finely
chopped
saltflakes
freshly ground black
pepper

Arrange the onion slices
in strands all over. Sprinkle
rosemary over the flat-
bread,seasonwithsalt
andpepperthenbakeuntil
golden.

SCOTT’S CIABATTA

My talented student assistant, Scott Borreros,

showed me this recipe for a great stand mixer

ciabattadough,madewithouta starterdough.

MAKES2 MEDIUMLOAVES

OR 6 PANINIS

PREPARATION: 20 MIN

RISING: 45 MIN

BAKING:20-25MIN

500gstonegroundwhite

breadflour,plusmorefor

dusting

7,5ml(1½t)instantdry

yeast

7,5ml(1½t)finesalt

500ml(2c)lukewarm

water

1 Puttheflour,yeast

andsaltinthebowlofa

standmixerfittedwith

thepaddleattachment

• a K-beater,notdough
  hook.Mixonlowspeed.
  Withthemixerrunning,
  addallthewater.Mix
  fora fewsecondsonlow
  speedtoavoidsplatter-
  ing,thenturnupthe
  speedtomaximumand
  mixcontinuouslyfor
  8 minutes.Watchthe
  mixerclosely,asittends
  to“walk”andmightfall
  offthecounter– holdit
  gently;thisisheavy
  mixingbusiness.
  2 Scrape down the runny
  dough from the beater
  using a soft spatula, then
  cover the bowl with plas-
  ticwrapandleavetorise
  ina warmplaceuntilit’s
  doubledinsize– about

45 minutes.

3 Preheattheovento

230°C.Linea largebaking

tray with baking paper or

usea sievetodustwith

flour.Dusta largeclean

workingsurfacewith

flour.

4 Remove the plastic wrap

and use a soft spatula to

turn out the dough onto

the floured surface –

don’t punch down the

dough. Sieve more flour

over the top of the dough,

then use a dough scraper

tocutitintosquaresor

rectangles.

5 Using the dough scraper

and floured hands, trans-

fer each portion of dough

as soon as it’s cut to the

baking tray. Leave a little

space between the dough

portions as they’ll rise.

Thedoughwillfeellight

asairbutit’sveryrunny

andshouldbehandled

withdustedflourand

a lighttouch.

6 Bakeuntilgoldenbrown–

20–25minutes,depen-

ding on the size of your

loaves or paninis. Remove

fromtheovenandputon

a wirerack.

7 Serve as sandwiches

filled with your choice

offilling,orsliceupand

useasa dippingbread for

antipasti platters.

30 | 29 AUGUST 2019 you.co.za