What Is Panini?
In essence, Panini is a sandwich but…
..does not have a common bread recipe…
A sandwich made with Italian bread is a panino or panini….
Lately, bakeries across the country have gained popularity…
And the Panera Broad is one of these bakeries we all know….
The sandwiches they sell are so good, and you can completely…
…crack them at home, and trust me in this panini bread recipe.
A classical formula that uses remaining meat or salad leaves…
…as a filling and is usually pressed and served warm in a panini maker.
A good sandwich to fill your meal….
And if you are looking for references of best bread for panini…
…you can find out more in this list.
Let’s hear Linda’s story…
My children love Panini bread so much. So I learned how making it…
But I don’t know why I always fail. We can simply buy it…
…but I really want my children to eat the Panini I make.
Then for the first time in forever, I make a successful Panini. And my kids really love it!
This classic sandwich is pressed between two hot grill plates, which sear the bread while smooshing ingredients into a semi-union of melty deliciousness
allrecipes
Type of Bread for Panini
The type of bread you should choose for sandwiches…
…will be determined by the fillings. If your components contain fatty…
…or moist meats, such as Italian beef, salami, or pepperoni…
…or will incorporate wet ingredients such as tomato…
…you’ll need bread that can hold its shape.
Several types of bread are suitable for this:
- Ciabatta, an Italian bread prepared with olive oil, is without a doubt the best option.
- Another bread that makes wonderful “wet paninis” is French bread (baguette).
While holding “wet ingredients,” hard rolls will withstand…
…the pressure of a panini press. Both specialist bread…
…often known as artisan bread, and sourdough can be utilized…
…as long as the slices are thick.
- Focaccia is another flat Italian bread that has a texture that is comparable to pizza.
- Dry paninis prepared with thick cheese or lean meat, on the other hand, can be created using a variety of breads:
- Brioche receives its moisture from eggs and butter during the baking process.
- Pita and flatbreads
Here we go…
How To Make Homemade Panini Bread?
Step 1: Making The Biga
The night before meal, yeast and water are combined…
…until they are combined like a dough.
The dough must not be kneaded at all…
Cling wrap and leave overnight to ferment…
Move to next step…
Step 2: Making The Panini Bread Dough
Just combine in water all the ingredients — flour, salt, olive oil, honey, yeast…
…and the biga that you made the night before into a pan blender.
Knead it for 8 minutes in the stand blender…
Add tomatoes to the sun and mix until incorporated…
…in the tomatoes for 30 seconds.
A booth mixer facilitates your life!!
But you can still knead this bread manually if you don’t have a stand mixer….
Put it on until you get a soft dough for 15-20 minutes….
This dough is not as tacky as the ones we made for Pita Bread…
…but instead is a soft dough similar to our regular Indian chapati dough.
Step 3: First Proofing
Lightly oil the bowl where the dough was mixed…
…and spread throughout. Olive oil. Place the dough in the mixture…
…and cover it with oil, so that they do not dry out and cover it…
…with a tea-towel or a stick-in wrap.
Anyway, you might need these!
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Step 4: Scaling And Shaping
Take the dough on your work surface after 40 minutes…
Scale the dough and split it into 100 gms….
From this recipe you’d get 12 roundels…
Tuck down slightly the sides of each dough and give it a circular shape…
See this video for roundels to shape the bread….
For beginners super helpful. Cover the roundels with tea towel…
…and allow an intermediate proofing of 10 mins.
Take the roundel that you had done first. Flatten it out….
Take the top portion of the dough and bring it to the centre…
…and press well so that it sticks to the centre really well.
Repeat the same on the bottom side. Take the bottom side…
…and bring it to the centre such that it overlaps the first fold. Seal well.
Turn around and roll it forwards and backwards such…
..that you get two narrow ends and a broad centre.
This shape is called “Torpedo shape” in culinary terms…
Shape all the roundels in the same manner….
Using a rolling pin roll the torpedo’s to get an elongated oval shape…
Let it proof for 10-12 mins before hitting the oven….
Last but not least..
Step 5: Baking
Bake them in a preheated oven of 160°C for 14-18 mins...
The bread would be pale in colour even after baking…
Do not worry that is how it should be. Soft and pale…
Once the bread is cooled completely make a slit in the centre fill in..
with your favorite filling and then grill in a panini press…
…or panini sandwich maker until crispy and toasted.
Enjoy your toasted panini warm…
Get to know best oven recommendation below!
- Even Toast Technology - The toaster oven interior is specially designed for even toasting of up to 4 slices of bread at a time and the sleek compact design fits nicely on your counter-top, while the curved interior makes room for a 9” pizza or 4 slices of bread.
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Panini Bread Recipe
The only 6 simple steps to make your own…
…Panera Bread Style Homemade Panini Bread.
This soft and chewy bread is the best bread to make panini..
sandwiches; when filled with olive oil tomato mozzarella red peppers…
…and grilled to perfection makes an ideal lunch or dinner.
Ingredients
Biga/Starter
- 2 gms Yeast
- 250 gms Flour
- 140 ml Water
Panini Bread Dough
500 gms Flour
- Gluten free
- Great in recipes and baking
- Supports Keto and paleo lifestyles
- Finely sifted and made with high quality blanched almonds
- Contains 1 - 3 pounds bag of blue diamond almond flour
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10 gms Salt
- No Additives & Less Sodium: The only pure kosher salt with 53% less sodium by volume compared to regular table salt. Perfect for everyday use.
- Maximum Flavor: Acclaimed by professional chefs, foodies and home cooks for bringing out uncompromised flavor in your dishes.
- Light Texture: Renowned for its distinctly coarse yet fragile texture, our hollow kosher salt flakes can be crumbled between fingertips for unparalleled seasoning control.
- Naturally Crafted: Diamond Crystal Kosher Salt is distinct from other kosher salts because its light salt flakes are formed naturally, not through granulated salt compaction.
- Trusted Quality Since 1886: Diamond Crystal Kosher Salt was developed over 130 years ago using a gentle evaporation process and its even Endorsed by the American Culinary Federati
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25 gms Olive Oil
- Farmer-Crafted
- Robust flavor
- Imported, first cold pressed extra virgin olive oil
- Perfect for pasta, marinades and salad dressings. Can also be used for dipping
- Packaging May V
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10 gms Honey
- Nature Nates 100% Pure, Raw & Unfiltered Honey is a sweetener as nature intended. One ingredient: Honey. All we add is the bottle
- Packaged in a 32-oz. bottle, our pure honey pairs nicely with granola, yogurt, coffee, tea, and any food needing a drizzle of natural sweetness. This unfiltered honey contains all the natural benefits of honey straight from the hive and has been tested to ensure it’s clean of pesticides, herbicides, antibiotics and manufactured additives
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- Our blend is crafted for exceptional taste, granting us an award-winning flavor through ChefsBest
- Our honey is raw & unfiltered meaning it is gently warmed for pourability and unfiltered to keep the natural good stuff like pollen int
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12 gms Yeast
- Premium Nutritional Yeast Flakes - Fortified
- Batch Tested and Verified Gluten Free
- Great source of fiber, vitamins and minerals - Plant Based Protein Source
- Fortified with B Vitamins including Folic Acid and B12 (produced by natural fermentation - not synthetic or animal source)
- Great for plant based, gluten free, vegan, recipes! Deactivated Yeast - Will NOT make bread ri
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300 ml Water
50 gms Sun dried Tomato
- 1 pound red sundried tomatoes
- Great with pasta, seafood, poultry
- Easy to reconstitute in water, broth or wine
- Great pizza topping
- Now featuring perfect seal labels, protecting packaging and product through shipment and deliv
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Instructions
- 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.
- 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
What Is the Difference Between Panini and Ciabatta
Not all ciabatta is used to make panini, or all ciabatta is used to make panini.,,
Is there a way to fine-tune it?
Ciabatta is a type of bread, whereas panini is a sandwich…
..regardless of the bread used (sliced or roll) although it can be ciabatta…
…as well as Italian bread, focaccia, or even a baguette.
As a bread type, ciabatta is made from a stronger flour…
…and uses a much wetter dough than traditional long Italian or French bread loaves.
How to Store the Panini Breads?
Wrap each panini bread individually and store it…
…at room temperature for two days or in the freezer for a month.
Let it thaw to room temperature before slicing, filling, and grilling….
More Tips About Panini
If you are using a bread machine with a dough cycle…
…you may also prepare this dough there. 2 hours is sufficient for the dough to rise.
As you work with the dough, keep your hands well oiled…
In the winter or if you live in a dry climate, use more water…
In the summer or if you live in a humid climate, use less water….
In the end, you want a very sticky dough, too sticky to knead by hand…
…but not so slack that it won’t hold its shape when you put it on a pan.
If the dough does not seem sticky enough, add more liquid if needed..
If You Don’t have a Bread machine
Mix the Dry Active Yeast with 1 cup of the milk needed for the recipe…
…to activate the yeast. Lukewarm milk is the best.
Let it rest for a few minutes until it becomes foamy…
..and then add 12 tsp of sugar. Meanwhile, strain the flour, sugar…
…and salt into a bowl, ensuring they are completely combined.
In the center of the flour mixture, make a well….
Combine all the wet ingredients together: milk, butter, eggs, and frosty yeast….
Pour them slowly into the ‘well’ of the flour and mix it with…
…the wet ingredients with your fingers as you go.
As soon as they’re thoroughly combined, either mix the flour by hand…
…or add it to an electric mixer fitted with a dough hook.
Mix until the dough comes away easily from the side of the bowl….
Knead the dough on a flat surface after taking it out of the bowl…
Form it into a smooth ball and place it into an oiled bowl…
…covered with a wet towel. Let it rise for two hours.
Notes…
In a bread machine, you must put the ingredients in the exact order…
…they appear above, liquids first.
Make sure you sprinkle plenty of flour on the board…
…before you remove the dough from the bread machine basket.
You need to coat the dough with flour as soon as possible…
…to prevent it from sticking to your hands.
Cut the dough in half, and then cut each half in half again…
…until you have the size and number of buns you want.
Panini will double in size after they rest for another 30 minutes…
You will want the rolls to fit in your palm when you are making them….
Once they have risen, it does not matter if they do not look perfect…
..they will automatically form into nice, round, and smooth buns.
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Hi there! I’m a food enthusiast and journalist, and I have a real passion for food that goes beyond the kitchen. I love my dream job and I’m lucky enough to be able to share my knowledge with readers of several large media outlets. My specialty is writing engaging food-related content, and I take pride in being able to connect with my audience. I’m known for my creativity in the kitchen, and I’m confident that I can be the perfect guide for anyone looking to take their culinary journey to the next level.
