Panini Bread Recipe No Knead Ready In 1 Hour Food

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.

SPEEDY NO-KNEAD BREAD

Steps:

• Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
• Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
• At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
• Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

NO-KNEAD HARVEST BREAD

Steps:

• In large bowl or container mix together the flours, salt, yeast and water.
• Stir until all the flour is incorporated and the dough is a sticky ball (you may have to use your hands to thoroughly mix in in the flour).
• Stir in the fruit and nuts -- do not overmix.
• Cover the bowl with plastic wrap and let rest at room temperature for 8 to 18 hours.
• Shape and Bake:.
• Turn the dough out onto a lighly floured surface and quickly shape into a ball by gently stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off. The bottom of the loaf may appear to be a collection of bunched ends, but they will flatten out during resting and baking. The dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape. (To form a log gently stretch the dough. It may be helpful to gently roll it on a floured work surface.).
• Place the dough in the pan lined with parchment paper.
• Cover and let rise at room temperature for approximately 2 hours; until a slight indentation remains when you poke it with a finger.
• Just before baking make several slashes to allow for expansion.
• Place lid on pot and place bread in cold oven.
• Set the temperature for 450 degrees.
• Bake for 45 minutes, then remove lid and continue to back another 5 to 10 minutes; until it's a dark brown color (should be 205 degrees in center).
• Remove from oven and turn out onto a rack and cool before slicing.

LOW-KNEAD SANDWICH BREAD

Steps:

• Mix the dough: Combine the flour, salt and yeast in a large bowl and mix with your hands until mostly homogenous. Combine the water and vinegar or lemon juice, then add to the bowl. Form one hand into a stiff claw, and stir with it until no dry flour remains and the dough forms a sticky, shaggy ball. Roll the ball around the bowl until most of the dough is part of the same large mass. The mixing process should take no more than 30 to 45 seconds.
• Rest the dough: Scrape your dough-covered hand with your clean hand to get most of the dough into the bowl, then invert a tall-sided medium metal or glass bowl and place it on top of the large bowl, tapping it to ensure a tight seal. Allow the dough to rest for 20 to 40 minutes.
• Fold the dough: After the dough has rested, remove the inverted bowl. The dough should look very wet and sloppy. Dip your hands briefly in a bowl of water, then shake off the excess. Using one hand, scoop your fingers under one side of the dough to the very bottom of the bowl and, working quickly, lift that side, stretch it a few inches, and fold it over to the opposite side. Rotate the bowl and repeat 4 to 6 times until you've worked all the way around the dough. (The dough will become noticeably tighter and a little more difficult to stretch with each fold.) Lift the dough and flip it over.
• Cover the bowl with the inverted bowl and allow to continue resting. Repeat this every 20 to 40 minutes within the first 2 to 3 hours. (No need to be very precise with timing at this stage.) By the last folding step, the dough should be significantly smoother and tighter and resemble a more traditional (albeit slack) bread dough. Cover with the inverted bowl (or a cutting board), then transfer to the refrigerator and let rest at least overnight and up to 3 days.
• Lightly oil a 9-by-5-inch loaf pan. While the dough is still cold from the fridge, dust it with flour and tip it out onto a generously dusted work surface. Working quickly with lightly floured hands, flatten the dough out into a rough 8-by-8-inch square, then roll it up like a jelly roll, pinching the seam to seal.
• Transfer the dough to the prepared 9-by-5-inch loaf pan, seam-side down. Cover it with a floured kitchen towel, and let rise at room temperature until the dough is crowning over the top of the loaf pan, about 2 hours. At least 30 minutes before baking, adjust an oven rack to the center position and heat the oven to 400 degrees.
• Brush the top of the loaf with the egg mixture. (You could also sprinkle with coarse salt, spices or seeds at this point, if desired.) Bake until deep brown and the center of the loaf registers 205 degrees, about 35 to 45 minutes.
• Run a knife or a thin metal spatula between the bread and the loaf pan to loosen the loaf, then remove loaf from pan and rest on a cooling rack until completely cool.