Paninis!!! Now honnestly who doesn’t love a good Panini? Again a speciality from Italy that has conquererd the world! A delicious bread, most commonly a Panini Bread, but perfect also with Ciabatta for example. Some people even use toast bread but it doesn’t have the same taste. The Panini is filled with wonderful ingredients like meats, vegetables etc and cheese of your choice. It is then warmed and grilled in a Panini-Press or Contact Grill until the cheese is molten.
Panini is the perfect comfort food, not only for hungry teenagers and students (if you are looking for a present for a young man who has just moved into his own place, this is one he will find useful) but also for the older generation!
I have in the past already shared my personal favourite, the Panini Caprese my way, that is also a great favourite of 2 of my 3 sons. BUT I have never shared the recipe that I use when I do the Panini Bread myself. Yes it is more time consuming but the bread is way better than the one from the shops! Also some of my readers have difficulty getting their hands onto ready made Panini Bread, so this one is for you too.
If you are always looking for tasty, simple and inexpensive everyday recipes, you should take a look at my book “Dinner is ready!”. There you will find a wonderful selection of vegetable-rich, relatively quick-to-prepare dishes, like for example several One Pot recipes.
Over 20 new recipes that don’t (and never will) exist on my blog and QR codes for each category that lead directly to more recipes in that category.
Here is an overview of the categories in the cookbook:
- Carb-heavy side dishes
- Vegetable side dishes
- Recap of the 4 fastest dessert recipes from the blog
- Printable Shopping list and a printable weekly meal planner
Ingredients for 4
- 20 g fresh yeast or 7 g dried yeast
- 1/2 tsp sugar
- 200 g water
- 360 g flour
- 15 g olive oil
- 1 tsp salt
- for the glacing
- 1 tsp d’eau
- 1 tsp d’huile d’olives
Mix lukewarm water with sugar and yeast – let stand for 15 minutes, if you use fresh yeast. For dried yeast no need to wait 15 minutes, continue straight away.
Add the remaining ingredients and knead in a food processor for 5 minutes.
Place the dough into an oiled bowl (personally I place it into a square bowl to facilitate the cutting afterwards). Let it rise for 45 minutes covered with a clean tea towel.
Dip the dough out of the bowl and cut into 4 equal pieces. Shape 4 flat rectangular loaves with it.
Let them rise on the baking tray for another 15 – 20 minutes covered with a clean tea towel.
Glace the panini with a mixture of water and olive oil using a pastry brush or simply with your fingers.
Bake in a preheated oven at 210 C top/bottom heat for approx. 15 – 20 minutes, then leave to cool.
Slice it open and top with your chosen ingredients, or for example as in my personal favourite recipe, the Panini Caprese that I shared with you last year.
If you have enjoyed this recipe subscribe to the newsletter for more recipes to come.