Panini bread
Recipe for soft homemade panini rolls.This batch makes 8 rolls.
Servings 8 rolls
Ingredients
- 25 g fresh yeast or 7 g fast-action dried yeast
- 450 g plain flour
- 300 ml lukewarm water
- 2 tbsp olive oil
- 1 tbsp honey or sugar
- 1 tsp salt
Instructions
- Dissolve the yeast in the lukewarm water and add the honey and oil.
- Mix the flour and salt, and add it a little at a time while kneading the dough.
- Knead the dough for 5-8 minutes, ideally in a stand mixer, until it comes away from the sides of the bowl. The dough should be slightly sticky.
- Gather the dough into a ball, with a little oil on your hands if needed, and return it to the bowl.
- Cover the bowl with cling film and a tea towel and leave the dough to rise for about 45 minutes.
- Divide the dough into 8 equal pieces, - about 95 g each, and shape into oval rolls. Use a little oil on your hands if the dough sticks, - avoid adding more flour. Tighten the surface of each roll as you go by tucking the "ends" underneath.
- Lightly oil the worktop, then press each roll out with your fingers into an oblong panini. It should be just over 1/2 cm thick, - perhaps a little more.If you find it easier with a rolling pin, simply do that.
- Place the panini rolls on 2 baking trays and leave to prove under a tea towel for about 20 minutes.
- Bake the rolls, one tray at a time, for about 12-14 minutes at 200°C in a conventional oven (top and bottom heat). They should stay very pale, so do not give them any longer.You can also bake both trays at once at 180°C for about 12-14 minutes.