“Cooking can be good for the soul and making bread is such a rewarding, therapeutic, tactile thing – you’ll be so proud of yourself when you’ve cracked it. ”, Please enable targetting cookies to show this banner, Please enable functionality cookies to use this feature, 1 x 7 g sachet of dried yeast, 1 kg strong bread flour , plus extra for dusting. Once cooked, place your loaf on a cooling rack and allow to cool. Once the dough has doubled in size, knock the air out by punching it with your fist, then kneading for 30 seconds. Would you like any meat in the recipe? https://www.jamieoliver.com/recipes/bread-recipes/easy-homemade-bread Cover and set aside for 2 to 4 hours, or until the top of the sponge falls when the bowl is tapped on the counter. Add the yeast and mix with a fork for a couple of minutes. Carefully transfer your bread dough to the oven and gently close the door. https://thrivinghomeblog.com/panini-sandwich-bread-a-bread-machine-recipe Use your floured hands to shape the dough into a rough ball, put it in a bowl, flour the top and cover with a clean, damp tea towel. Yes No No Preference. Coarsely grate or break over a few chunks of cheese (see below for swaps).
Or jarred peppers blitzed into a paste with garlic and nuts? Now get your clean hands in there and bring it together as a ball of dough, adding more flour as you need to stop your hands and the dough sticking. Store panini bread in a closed paper bag, at room temperature. Taking your dough after Step 6, on a flour-dusted surface, use a rolling pin to roll out half of the dough to about the size of a small tea towel. Bake for about 35 minutes, or until golden. FOR PESTO, OLIVE & CHEDDAR TWISTER BREAD:
Grilled Pork Panini Pork. We love this recipe. Pour in most of the flour and half a teaspoon of sea salt, then use a fork to mix together until you can’t move it anymore. Easy Panini Bread Recipe This Easy Panini bread is so versatile that we can fill this tasty bread with anything that you like.
You can tell if it’s cooked by tapping its bottom – if it sounds hollow it’s done; if it doesn’t then pop it back in for a little longer. There are also loads of lovely flours you can experiment with – wholewheat, rye, spelt, using a blend of a couple of different ones. Place the pieces close together, swirl-side up, in an ovenproof pan or on an oiled baking tray, and leave to prove again as per step 7 above, then follow the remaining steps. This panini bread lasts for about 1-2 days. One thing that I love about this easy panini recipe is that we don’t need to wait for the “double proofing”, as we use the easy, one rise method to make this panini bread.
Allow it to prove for about an hour or an hour and 30 minutes, or until doubled in size – ideally in a warm, draught-free place. A panini is an Italian-style hot pressed sandwich, typically made with Italian bread.