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Panini Bread

Panini Bread
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This Panini Bread recipe delivers a soft and airy interior with a satisfyingly crispy golden crust, perfect for homemade sandwiches. Simple to prepare with basic ingredients, it’s ideal for beginners, customizable to your taste, and cost-effective, making it a fresh and delicious alternative to store-bought bread.

Ingredients

Scale

Main Ingredients

  • 3 ½ cups all-purpose flour
  • 1 ¼ cups warm water (about 110°F / 43°C)
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil

Instructions

  1. Activate the Yeast: Start by combining warm water, sugar, and active dry yeast in a bowl. Let this mixture sit for 5-10 minutes until it’s bubbly and frothy, ensuring your yeast is alive and ready to work.
  2. Mix the Dough: In a large mixing bowl, combine the flour and salt. Pour in the activated yeast mixture along with olive oil. Stir until a rough dough starts to form, then knead either by hand or with a mixer for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky.
  3. First Rise: Place the dough in an oiled bowl, turning it to coat all sides. Cover it with a damp cloth or plastic wrap and let it rise in a warm spot for 1 to 1.5 hours, or until it doubles in size.
  4. Shape the Dough: Punch down the risen dough to remove air bubbles. Transfer it to a lightly floured surface and shape it into an elongated loaf or divide into smaller portions, depending on your preference.
  5. Second Rise: Place the shaped dough on a parchment-lined baking tray. Cover again and allow it to rise for another 30-45 minutes until puffy.
  6. Bake to Perfection: Preheat your oven to 425°F (220°C). Just before baking, lightly score the top of your loaf with a sharp knife to help with oven spring. Bake for 20-25 minutes until the crust is golden brown and crisp. Let the bread cool on a rack before slicing.

Notes

  • Use warm water at about 110°F (43°C) to activate yeast without killing it.
  • Knead the dough well to develop gluten for a chewy texture.
  • Use room temperature ingredients for better dough consistency.
  • Allow the dough to fully double in size during rises for an airy crumb.
  • For a crispier crust, place a pan of hot water at the bottom of the oven to create steam during baking.

Nutrition

Keywords: Panini Bread, homemade bread, sandwich bread, crispy crust, soft crumb, easy bread recipe, Italian bread

Find it online: https://withnora.com/panini-bread/