I couldn’t resist posting today about the ciabatta bread I just made. In my last post I alluded to the fact I make a lot more basic food items I can’t readily access here in Ethiopia (like marmalade, chutney and muesli bars). This is not a cooking or food blog, but cooking and baking make up a large part of our lives as expatriates. Good bread is not easily accessible. Most of the bakeries around us (and there are many) sell simple light white flour bread – you know, the kind you hold and is suddenly squished to nothing in your hands. There are a few specialty bakeries around, such as a german bakery that mostly does the lighter versions of good old European bread, there is a bagel bakery, and then there are the random places that occasionally make good healthy dense breads.
On a recent trip to our local burger joint, Sishu, we picked up some great Ciabatta rolls made while we ate . This got me to thinking it would be possible to make my own at home, saving the long trips to Sishu (because when I say local I mean Addis Ababa). With a bit of research I found a great recipe from a specialist baker and away we went. I am rather proud, so I am showing it off. This is the result. Success!
Ciabatta Bread – you can find the recipe here from: Paul Hollywood. I followed this recipe to the letter (something that is usually lacking in my cooking) afraid the bread would resemble the rocks in my garden if I didn’t. Even with a subpar oven (has a mind of its own and 240C is its maximum temperature) and substitution of standard plain white flour for bread flour it all turned out well.
Guess what I had for lunch today? I had it with some of my homemade ‘Mango and Orange Marmalade’ as well as dukkah and hummus. Mmmmm!