Panini Bread Food

PANINI FROM THE BREAD MACHINE

Steps:

• Place all ingredients in pan of bread machine according to manufacturer's directions.
• Select dough setting.
• When cycle is complete, turn out onto floured surface.
• Divide into 10 pieces.
• Shape into flat 5-inch rounds for buns, or 6-inch oblongs for panini style rolls.
• Flatten them down pressing with your hand or rolling pin.
• Place on parchment lined baking sheet.
• Cover and let rise until doubled, about 45 minutes.
• Brush with melted butter.
• Bake at 350° for 12-14 minutes.
• Oven temperatures vary so check after 9 minutes to see if done.

ITALIAN PANINI

Steps:

• Slice the bread in half horizontally and spread the cut-sides with the honey mustard. Build the sandwich by layering the bottom half of the loaf with half of the provolone, followed by the ham, turkey, salami and the remaining provolone (the provolone should be touching the bread on both sides, with the meat sandwiched in between). Cover with the top half of the loaf.
• Spread some of the butter on top of the loaf, then carefully flip over and butter the bottom. Slice into the desired number of sandwiches
• Heat a large two-burner grill pan over medium heat, or heat a panini maker. Add the sandwiches to the pan and cook, pressing down with a spatula, until the undersides are golden brown, 3 to 4 minutes (see Cook's Note). Turn the sandwiches and continue to cook, pressing, until golden brown on the reverse side and the cheese is melted, another 3 to 4 minutes.
• Transfer the panini to a cutting board and slice in half. Serve immediately.

PANINI BREAD RECIPE

Steps:

• Start by making the biga or starter culture. Mix everything mentioned under the Biga Ingredients and combine to form a dough. No need to knead the dough here. Just mix to form a dough. Cling wrap and let it ferment overnight or a minimum of 8 hours.
• Next day to make the dough, take the flour, salt, olive oil, honey and the biga in the stand mixer. Dissolve the yeast in the water and add to the stand mixer. Knead the dough for 8 mins.
• After 8 mins add the sun-dried tomato and mix for another 30 sec.
• Lightly oil the bowl and transfer the dough into it and allow it to proof for 40 mins. Alternatively you can proof in the instant pot for 20 mins.
• After 40 mins, scale and round the dough to 100 gms each and allow an intermediate proofing of 10 mins.
• Then take a roundel, flatten it and give it a torpedo shape. (Refer the above paragraph for a pictorial representation or check out the video) Using a rolling pin just flatten them to give an oval shape the size of your palm.
• Line it on a baking tray that has been pre-lined with parchment paper. Allow it to proof for 10 mins and then bake in a preheated oven of 160°C for 14-18 mins.
• Allow it to cool completely before slicing, filling and grilling your favourite sandwich

PANINI BREAD RECIPE: NO-KNEAD & READY IN 1-HOUR!

Steps:

• Mix well water, yeast, and sugar in a jug or in a bowl and let it rest until foamy (about 5 minutes).
• Combine flour and salt in a large bowl.
• In the meanwhile, preheat the oven to 250F and turn it off.
• Add the liquid to the dry ingredients, add olive oil, and mix with a spoon or a spatula to incorporate the flour*. Mix well until no dry flour remains, but do not overmix.
• Cover the bowl with a damp kitchen towel or with cling film, then let rest in the warm oven for 30 minutes*.
• Take the dough out and preheat the oven to 440F° (forced fan).
• Gently scrape the edge of the bowl and pour the dough on a floured working surface. The dough is fluffy and a bit bubbly now, you don't want to deflate it.
• Dust the dough with flour and cut it into 10 portions as shown in the pictures above*.
• Gently roll out each portion, and keep dusting hands and surface with some flour if needed.
• Place each portion of dough (panino) on a baking sheet covered with parchment paper.
• Bake for about 20 minutes. If you have a conventional oven (without a fan), just bake for 5 minutes longer until golden and crusty.
• Enjoy while they're still warm if possible, they're delicious!

EASY VEGGIE PANINI

Steps:

• Set panini maker to medium-high heat.
• Spread 1/2 tablespoon of butter and 1 teaspoon of mayonnaise on the bottom piece of the bread.
• Place a piece of mozzarella on top. Then layer tomato slice and basil leaves on top. Season with salt and pepper. Then place the top bun on.
• Grill it in a panini press until the cheese is fully melted and the outside is nice and crunchy. Repeat with the rest of the ingredients. Serve and enjoy!

HOMEMADE PANINI BREAD

Steps:

• Mix in a bowl the cold and boiling water. The water needs to be cool enough to touch which is perfect temperature for yeast to develop. Stir the yeast in the water until dissolved.
• Add the rest of the ingredients and stir ideally in a mixture and for about 5 minutes or knead by hand - the dough needs to be pliable and elastic.
• Cover the dough with a tea towel and let it rise for an hour.
• Divide the dough into 12 pieces and roll them into oval flatbreads, around 15cm long. Cover a baking tray with baking parchment. Place the flatbreads on the tray, cover them and let rise again for 30 minutes. Preheat oven to 180 degrees convection.
• Bake the breads for 10 minutes or until they are slightly golden on top. Leave to cool.
• Cut them lengthways and fill them a favourite filling of yours. Place them in the oven at 200 degrees convention or the grill setting until the filling is melted and the bread is crisp.