IMG_8565IMG_8560Bread is so great ❤

It’s never top of my to-bake list though, and I think that’s because it’s never quite as visually impressive as a fancy layer cake. Let’s be honest, these photos are a whole lot of brown. But get bread right, and you can eat it for every single meal with a fraction of the guilt/toothache that you would for cake.IMG_8549There’s something so satisfying about making it yourself as well. Getting some little microorganisms to do your bidding for a few hours {sorry, clearly a little bit drunk on power there} is one of life’s simple pleasures. It’s also a lot less effort than you think it will be – I reckon hands-on time for this recipe is probably only 25 minutes max. – which makes this perfect for chill Sunday mornings in your PJs. IMG_8557New year’s res that I might actually stick to: bake more bread!

Ciabatta bread rolls

  • Servings: makes 4
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  • This recipe is from Bake Off’s old blue eyes himself: Paul Hollywood
  • You will need a large (2 -3 litre), square plastic tub to prove the dough in. Apparently it’s very important that it’s square {although haven’t tried without!}. I used a square, plastic vase.


  • 500g strong white bread flour {plus extra for dusting surfaces}
  • 10g instant dried yeast
  • 10g salt
  • 40ml olive oil {plus a little extra to grease your square container}
  • 400ml warm water


Grease your square container with a little oil and set aside.

In a mixing bowl, weigh out the flour, yeast and salt, putting the yeast and salt in opposite corners of the bowl. Add the olive oil and ¾ of the water {it should be about body temperature}.

If you have an electric mixer with a dough hook, use it to knead the dough on a slow speed until it starts to come together, then pour in the rest of the water slowly. Once it’s all in, turn up the speed to medium and leave to knead for around 6-8 minutes. The dough will be gloopy and stretchy. Alternatively knead by hand for around 10 minutes.

Tip the dough into the square container, cover with clingfilm and leave in a warm spot for 1 – 2 hours to double/treble in size. {Mine took about an hour and a half to start to escape the container so I figured it was time to turn the oven on}.

Preheat your oven to 220*C and line two baking trays with greaseproof paper.

Dust a clean kitchen surface liberally with flour and gently tip the dough out onto it, trying to keep the square shape.

Cut the square in half, and then each rectangle in half again so you have 4 long strips of dough. Dust some more flour on top and gently transfer each one onto a baking tray. Try not to knock out too much of the air.

Leave to prove for another 10 minutes.

Put the trays into oven and bake for around 25 minutes, until the tops and bottoms are golden, and the bread sounds hollow when you tap it.

Use to make sandwiches {we went for salami and cheese} or dip in a mixture of olive oil and balsamic vinegar whilst still warm. Heaven 👌

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