Homemade Panini Bread
Ingredients
- 250 gWheat flour
- 75 gSkim milk
- 75 gWater
- 5 gExtra virgin olive oil
- 12 gFresh baker's yeast
Method
Homemade panini breads, ready to embrace your favorite fillings. A thin crust and soft crumb, perfect for warm sandwiches.
- 1
Dissolve the yeast in lukewarm water, ensuring the water does not exceed 40°C to avoid killing the yeast.
- 2
In a bowl, place the flour and form a well. Add the salt to the side to prevent direct contact with the yeast.
- 3
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
Cover the bowl with a damp cloth and let it rise for 1 hour in a warm place.
- 5
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
Lightly moisten the breads with water and bake at 180°C for 10 minutes until cooked but still white.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
These breads keep for 3 days at room temperature in a paper bag. They can be frozen and thawed at room temperature.
