Panini Bread

A Panini Bread the Italian word means "small bread, bread roll”. It is a sandwich made with Italian bread (such as ciabatta, and michetta), and usually served after warming by grilling or toasting. In many English-speaking countries, a panini is prepared as a grilled sandwich made from various types of bread. Modern panini is made with baguette, ciabatta, focaccia, and michetta. The Panini bread is cut horizontally and filled with deli ingredients like cheese, ham, mortadella, salami, or other food, and often served warm after having been pressed by a warming grill.
panini bread

Panini Bread Recipe

Total:28 mins

Prep:20 mins

Cook:8 mins

Rising/resting:90 mins

Yield:12 rolls (6 servings)

Nutritional Guidelines (per serving)

110

Calories

6g

Fat

12g

Carbs

2g

Protein

Panini sandwiches are highly popular in Morocco in Casablanca and other urban areas where panini machines are readily available for sale alongside coffee makers and other kitchen appliances. Half-baked panini rolls are found in most of the supermarkets and bakeries. Even though store-bought rolls, are convenient and tempting to purchase, the taste and texture of homemade panini bread are far superior compared to the commercial variety.

The recipe here yields enough rolls for four people; you can double the recipe if there are more mouths to serve, or if you wish to stock your freezer with a backup supply. 

The rolls can be enjoyed with sandwich fillers of your choice.

Ingredients

• 4 cups all-purpose flour
• 1 1/2 teaspoons salt
• One teaspoon sugar
• One tablespoon dry yeast
• Two tablespoons butter (very soft)
• 1 1/4 cup warm water

Steps to Make Panini Bread

1. combine the flour, salt, and sugar in a large bowl.
2. Add the butter, yeast, and warm water as necessary to make a sticky, but soft dough. (Add a little more flour or a little more water if necessary to achieve that consistency.)
3. Knead the dough and hook it for 5 to 10 minutes until it becomes smooth and elastic;( if using a mixture the dough should remain tacky that it stand with the mixer easily.)
4. Transfer the dough to a greased bowl, gather up into a mound, and turn it over.
5. Cover the bowl with a towel over a lid or a plastic wrapper, and set aside in a draft-free place to rise until it doubled, ( rising time may vary; about 30 minutes in a very warm kitchen or an hour or longer in a cool kitchen.)
6. Divide the dough into 12 plum-sized balls.
7. Set the balls of dough on a lightly floured surface, cover, and leave to rest for 15 to 20 minutes.
8. Line one or two baking sheets with parchment paper.
9. Take a ball of dough and gently spread and shape it into a flat, oblong roll about 6" (15 cm) in length. Transfer it to the prepared pan and repeat with the remaining dough, allowing space between each roll for expansion.
10. Cover and leave the rolls to rise for 30 to 60 minutes.
11. Preheat your oven to 400 F. Place the panini rolls in the middle of the oven and bake for about 8 minutes, or until set and barely coloured.
12. Remove from the oven and allow to cool before slicing lengthwise along one side. Flatten and grill the sandwiches in a panini press until hot throughout and well-marked from the grill.

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