Name: Lazy Ladies Loaf
Prep time: 10 min
Cook time: 50 min
Ingredients: 500gms unbleached plain flour; 2 teaspoons instant yeast; 475mls lukewarm water; 1 teaspoon salt; Extra flour for dusting and shaping; Devondale Award Winning Dairy Soft butter (for spreading) and raspberry jam to serve

Credit

Recipe by: Anna Gare. Photography: Whisk Media Group

Credit

Recipe by: Anna Gare. Photography: Whisk Media Group

500gms unbleached plain flour
2 teaspoons instant yeast
475mls lukewarm water
1 teaspoon salt
Extra flour for dusting and shaping
Devondale Award Winning Dairy Soft butter (for spreading) and raspberry jam to serve

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Mix flour, yeast and salt together in a large bowl
Pour in the water to make a sticky dough. Mix together with a spatula until well combined
Cover bowl with plastic wrap and leave in the fridge overnight.
Next day take out of fridge and rest at room temp for about 1.5 to 2 hours depending on weather (it must be just at room temp before you bake).
Line a flat oven tray with baking paper and sprinkle generously with flour. Remove the dough from the bowl using a spatula, scape out onto tray. It will be VERY sticky.
Shape dough with floured hands into a ciabatta shape. Flip dough over so that the wrinkled floured side is on top.
Place the tray in a cold oven and set at 220 degrees Bake 45 to 50 minutes or until it has a light golden colour and the bread sounds hollow when tapped.
Cool on wire racks & serve whilst still warm with lashings of Devondale Dairy Soft Butter and jam.

Mix flour, yeast and salt together in a large bowl
Pour in the water to make a sticky dough. Mix together with a spatula until well combined
Cover bowl with plastic wrap and leave in the fridge overnight.
Next day take out of fridge and rest at room temp for about 1.5 to 2 hours depending on weather (it must be just at room temp before you bake).
Line a flat oven tray with baking paper and sprinkle generously with flour. Remove the dough from the bowl using a spatula, scape out onto tray. It will be VERY sticky.
Shape dough with floured hands into a ciabatta shape. Flip dough over so that the wrinkled floured side is on top.
Place the tray in a cold oven and set at 220 degrees Bake 45 to 50 minutes or until it has a light golden colour and the bread sounds hollow when tapped.
Cool on wire racks & serve whilst still warm with lashings of Devondale Dairy Soft Butter and jam.

Mix flour, yeast and salt together in a large bowl
Pour in the water to make a sticky dough. Mix together with a spatula until well combined
Cover bowl with plastic wrap and leave in the fridge overnight.
Next day take out of fridge and rest at room temp for about 1.5 to 2 hours depending on weather (it must be just at room temp before you bake).
Line a flat oven tray with baking paper and sprinkle generously with flour. Remove the dough from the bowl using a spatula, scape out onto tray. It will be VERY sticky.
Shape dough with floured hands into a ciabatta shape. Flip dough over so that the wrinkled floured side is on top.
Place the tray in a cold oven and set at 220 degrees Bake 45 to 50 minutes or until it has a light golden colour and the bread sounds hollow when tapped.
Cool on wire racks & serve whilst still warm with lashings of Devondale Dairy Soft Butter and jam.

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Raceliqua

19 Nov 2023, 9:22 pm

Fantastic recipe - This recipe is the best. I like to make the dough and place in the fridge on a Saturday night. Fresh and warm bread for Sunday brunch is the best. Such an easy and affordable recipe.

+ 7 star only ratings in addition to the reviews above

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