Fast Ciabatta Bread

This is a bread machine version of the Italian classic which still bakes in your oven. Though not sour, this bread has the crisp crust and coarse crumb one expects from ciabatta. I love it because you can make it really fast and it is versatile.

Ingredients

1 1/2 cups water

1 1/2 teaspoons salt

1 teaspoon white sugar

1 tablespoon olive oil

3 1/4 cups bread flour

1 1/2 teaspoons bread machine yeast

Directions

1. Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start.
2. Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour. Place dough on a lightly floured board, and roll into a fat sausage.
   
3. Divide into 2 pieces. Place loaves on prepared baking sheets. Cover, and let rise in a draft free place for approximately 45 minutes.
4. Preheat oven to 425 degrees F (220 degrees C).
5. Place loaves in the oven, positioned on the middle rack. Bake for 25 to 30 minutes. During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust. 

 

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Frozen Yogurt

With always having egg whites in the freezer and not really keen on meringues I found this great recipe for frozen yogurt. I make my own yogurt so that makes this even nicer.
4 servings
Ingredients 2 cups Yogurt cheese ½ cup Sugar 1 tablespoon Vanilla 4 Egg whites 1 cup Fresh strawberries or mixed berries, roughly chopped	Preparation One cup of yogurt makes about 1/2 cup of yogurt cheese. But scientists don't know how much calcium is lost straining off the whey, so 1/2 cup yogurt cheese could contain nearly a cup serving's worth of calcium. The calcium in this recipe is figured according to this formula. To strain, place a colander lined with cheesecloth in a bowl. If the colander has legs, it can stand right in the bowl. If it doesn't, rest it on the bowl edge so there is room for the whey to drain off. Weight the yogurt down with empty glass jars. Straining takes at least six hours. Don't stop until the remaining cheese is about the consistency of cream cheese. Mix yogurt cheese, sugar and vanilla. Whip egg whites until stiff, fold into yogurt cheese-sugar mix. Fold fruit into mixture. For best results let the mix stand overmight in refrigerator. Freeze according to ice cream maker instructions. Note: If you don't have an ice cream maker just partially freeze, take out break up ice crystals with a fork and beat lightly and refreeze.

Baked Croissant Pudding

Inspired from Nigella Express I have modified this pudding to be even faster to make. If you don't have any brandy any of your favourite liquer will do.

Ingredients

• 2 stale croissants
• 1/2 cup sugar
  
• 1/2 cup heavy cream
  
• 2 tablespoons brandy
• 1/2 cup whole milk
• 2 eggs, beaten

Directions

Preheat the oven to 200 degrees Celsius

Tear the croissants into pieces and put in a small gratin dish; I use an oven proof dish with a capacity of about 500ml/ 2 cups for this.

Put the sugar and milk into a saucepan, and heat until sugar is disolved.

Take the pan off the heat and add the cream followed by the brandy. Whisk to mix, then still whisking add the beaten eggs. Pour this quickly over the croissants and leave to steep for 10 minutes.

Place in the preheated oven for 20 minutes - serve with more cream or ice cream