Hello Dear Friends,
For reasons beyond our control, we had to go through a separation that lasted as little as a week but felt like a lifetime to me.
They say that people make plans, fate laughs, that's right. Fortunately, the bad and sad days are over. I was able to get back to you too.
Being at school this week and kneading a lot of dough has been incredibly good for me. As I always say, my medicine is the kitchen :) I'm distracted and it's the only place I feel breathing. Especially kneading bread is the best therapy. There is nothing better than making one's own bread.
The recipe that caught my attention this week was paninis. We prepared sandwich breads from the dough we made soft roll. They were so delicious and soft that I don't think I'll buy a panini again.
What is panini? Let me tell you briefly…
Panini is actually an Italian sandwich that is consumed hot. A very white bread type whose dough is scented with a small amount of olive oil. Although I like it cold, it is originally served on the grill or toasted, filled with grilled vegetables, seafood or aromatic herbs.
It is very important to have steam in your oven while baking this bread. Of course, since the ovens in our school are steam, there is no problem, but there is not much steam in home ovens. For this reason, I recommend that you put water in a heat-resistant container when starting to heat your oven. In this way, as the water evaporates, there will be moisture inside the oven.
Ingredients for Panini – Sandwich Bread Recipe
- 600 g flour
- 15 g salt
- 7,5 gr granulated sugar
- 15 g fresh yeast
- 50 ml olive oil
- 350 ml water
How to Make Panini – Sandwich Bread Recipe?
- Take the flour, salt, sugar, olive oil and yeast into the mixing chamber of the mixer. Run the mixer at low speed and allow the ingredients to mix gently.
- Add olive oil and half of the water and continue to run the mixer at low speed.
- Add water little by little as the dough starts to come together.
- With the mixer, knead the dough at high speed until the dough comes out of the bowl of the mixer and comes together.
- Take your collected dough on the lightly oiled counter and knead it lightly.
- Cover with cling film and leave to ferment for 20 minutes.
- Invert the fermented dough onto the lightly floured counter and degas it by pressing it with your fingers.
- Roll it out to 3 cm thickness with the help of a rolling pin and cut it squarely with a sharp knife.
- Take the square dough you cut into a lightly floured tray and leave it to ferment for 30 minutes.
- Before placing the bread in the oven, sprinkle flour on it and bake it in a preheated oven at 290 degrees for 12 minutes.