I’m in such a bad mood these days because of the irresponsible internet provider I’m unfortunately using. Consequence of all this: almost a week without a proper connexion.
Today, I decided to shift to another internet operator..Let’s see how it goes..At least I’m back to the world of “www”.
I have taken pictures of some recipes, but since I’m travelling, visiting family and is always requested to cook and bake, I couldn’t take photos of many things I did..
Back to the recipe of the day. I have previously tried a Panini bread recipe which turned ok but more “bread-like” than this new soft and aerated version I’m going to post today. My family is in love with it, so I thought it’s a good reason to share it.
You may also make hotdog rolls using the same recipe, you just need to bake it until golden and also add some sesame seeds on the top if you like.
I like my panino with simple ingredients, a nice dark crust and gooey from the inside …
For about 20 standard panini
Prep: 20 min- proofing: 3 hours – baking: 10-12 min
900g of flour (1/3 whole-wheat and 2/3 all purpose)
35 g of fresh yeast flour or ½ the quantity of dry yeast
250 ml milk, lukewarm
230 to 250 ml lukewarm water, depending on the flour
2 tsp of salt
1 heaped tbsp of sugar
1 whole egg + 1 egg white
40 g of soft butter
1 egg + tbsp of milk,
Sift the flours and salt together. Set aside.
Add the yeast and 1 tsp of sugar to ½ cup of lukewarm water or milk, mix and allow to sit until it becomes foamy, about 5 to 10 minutes.
Making Panini bread using a bread machine:
Mix the eggs with the remaining water and milk, place them first, add the flours and finish by adding the yeast mixture. Start the program “dough”.
Add butter after the 1st stop, so the 2nd phase of kneading incorporates it in the dough, just like you would do for a brioche. Let the programme finish until the end.
Making Panini bread using a KitchenAid or equivalent:
Place the flours and salt in the bowl, add the yeast foam and start kneading at speed 2.
Add the eggs and 1/3 of the liquids. Keep kneading.
Add the rest of the liquids gradually. Once it starts looking like a dough Add the butter in pieces/
Knead dough until you get soft and elastic dough that comes away from the sides. Cover with a cling film or a damp cloth and let rise until it doubles in size (from 45 min to 1 hour).
Shaping the bread for both methods
Place the dough in a lightly floured work surface, degas it by flattening it slightly with the palm of your hand. Weigh and divide dough into about 20 pieces. My single panino weighted about 90g/piece, you get the feel of it in the 5th or the 6th ball and you can tell by the look if it’s going to be about 90 g or not.
Shape the pieces of dough into soft balls and let relax for about 10 min, covered.
Shape the sausage
Shape the pieces into sausages about 10 to 14 cm.
Take a piece of dough, turn it on the worktop and gently flatten it and give it more like an oval/rectangle shape.
Fold the top 1/3 and press gently with your fingertips to seal it, fold a 2nd and a 3rd time and place the last seas at the bottom. Gently roll with your hands, back and forth by pulling the bread towards the ends so it looks like a baguette/hotdog roll.
Flattened panini before final proofing stage
I flatten them gently until I get about 1 cm thickness because it will rise to give me my preferred version but you may skip this step.
Place rolls on baking sheet lined with parchment paper or generously greased with oil, leaving enough space between each roll. Cover and let rise about 45 min or until well puffed.
I made small versions and ended up having more than 20 panini with this recipe
Preheat oven between 180 and 200 C, depending on your oven.
I should have baked them 1 minute less but they were still good with this baking time. The whole=weate gives it a wonderful flavour and colour too.
Egg wash the bread properly on the surface and bake for about 10 to 12 min for panini anf about 15 min for hotdogs because the paninis should stay fairly white but cooked through while the hotdogs should look “tanned”.
Here is how I protect my panini when it’s under the grill: I cover it with aluminium foil, this way, it steams from the inside and help the cheese to melt while protecting the bread. Then I press the top part of the panini-maker gently for about 1 min and I press further once the sandwich has totally soften. The whole process takes about 3 to 4 minnutes and you are ready to go.
There are 2 small panini inside this foil..
Panino with arugula, tomato, basic, parmesan and mozzarella
Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks.
Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.
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