Homemade Panini Bread

Homemade panini breads, ready to embrace your favorite fillings. A thin crust and soft crumb, perfect for warm sandwiches.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 240
• Protein: 7 g
• Carbs: 48 g
• Fat: 2 g

Ingredients

• 250 g Wheat flour
• 75 g Skim milk
• 75 g Water
• 5 g Extra virgin olive oil
• 12 g Fresh baker's yeast

Instructions

1. Dissolve the yeast

   Dissolve the yeast in lukewarm water, ensuring the water does not exceed 40°C to avoid killing the yeast.

2. Prepare the dough

   In a bowl, place the flour and form a well. Add the salt to the side to prevent direct contact with the yeast.

3. Knead the dough

   Add the milk, the water/yeast mixture, and the olive oil. Knead for 5 minutes until you have a smooth dough that detaches from the bowl.

4. Let the dough rise

   Cover the bowl with a damp cloth and let it rise for 1 hour in a warm place.

5. Shape the breads

   Punch down the dough by pressing your fingers into it, then divide it into four. Shape into elongated rolls and place them on a baking sheet lined with parchment paper.

6. Bake the breads

   Lightly moisten the breads with water and bake at 180°C for 10 minutes until cooked but still white.

Chef's tips

• Use lukewarm water to effectively activate the yeast.
• Do not knead too long to avoid making the dough too elastic.
• Let the breads cool on a rack to prevent them from becoming soggy.

Storage

These breads keep for 3 days at room temperature in a paper bag. They can be frozen and thawed at room temperature.