Panini or hot dog rolls, a brilliant recipe for both



I’m in such a bad mood these days because of the irresponsible internet provider  I’m unfortunately using. Consequence of all this:  almost a week without a proper connexion.

Today, I decided to shift to another internet operator..Let’s see how it goes..At least I’m back to the world of “www”.

I have taken pictures of some recipes, but since I’m travelling, visiting family and is always requested to cook and bake, I couldn’t take photos of many things I did..

Back to the recipe of the day. I have previously tried a Panini bread recipe which turned ok but more “bread-like” than this new soft and aerated version I’m going to post today. My family is in love with it, so I thought it’s a good reason to share it.



You may also make hotdog rolls using the same recipe, you just need to bake it until golden and also add some sesame seeds on the top if you like.

I like my panino with simple ingredients, a nice dark crust  and gooey from the inside ...


Ingredients
For about 20 standard panini
Prep: 20 min- proofing: 3 hours – baking: 10-12 min
  • 900g of flour (1/3 whole-wheat and 2/3 all purpose)
  • 35 g of fresh yeast flour or ½ the quantity of dry yeast
  • 250 ml milk, lukewarm
  • 230 to 250 ml lukewarm water, depending on the flour
  • 2 tsp of salt
  • 1 heaped tbsp of sugar
  • 1 whole egg + 1 egg white
  • 40 g of soft butter
Glazing
  • 1 egg + tbsp of milk,

Preparation

Sift the flours and salt together. Set aside.

Add the yeast and 1 tsp of sugar to ½ cup of lukewarm water or milk, mix and allow to sit until it becomes foamy, about 5 to 10 minutes.

Making Panini bread using a bread machine:

Mix the eggs with the remaining water and milk, place them first, add the flours and finish by adding the yeast mixture. Start the program “dough”.

Add butter after the 1st stop, so the 2nd phase of kneading incorporates it in the dough, just like you would do for a brioche. Let the programme finish until the end.

Making Panini bread using a KitchenAid or equivalent:

Place the flours and salt in the bowl, add the yeast foam and start kneading at speed 2.

Add the eggs and 1/3 of the liquids. Keep kneading.

Add the rest of the liquids gradually. Once it starts looking like a dough Add the butter in pieces/

Knead dough until you get soft and elastic dough that comes away from the sides. Cover with a cling film or a damp cloth and let rise until it doubles in size (from 45 min to 1 hour).

Shaping the bread for both methods
Place the dough in a lightly floured work surface, degas it by flattening it slightly with the palm of your hand. Weigh and divide dough into about 20 pieces. My single panino weighted about 90g/piece, you get the feel of it in the 5th or the 6th ball and you can tell by the look if it’s going to be about 90 g or not.


Shape the pieces of dough into soft balls and let relax for about 10 min, covered.

Shape the sausage
Shape the pieces into sausages about 10 to 14 cm.

Take a piece of dough, turn it on the worktop and gently flatten it and give it more like an oval/rectangle shape.  

Fold the top 1/3 and press gently with your fingertips to seal it, fold a 2nd and a 3rd time and place the last seas at the bottom. Gently roll with your hands, back and forth by pulling the bread towards the ends so it looks like a baguette/hotdog roll.
Flattened panini before final proofing stage

I flatten them gently until I get about 1 cm thickness because it will rise to give me my preferred version but you may skip this step.

Place rolls on baking sheet lined with parchment paper or generously greased with oil, leaving enough space between each roll. Cover and let rise about  45 min or until well puffed.

I made small versions and ended up having more than 20 panini with this recipe

Preheat oven between 180 and 200 C, depending on your oven.
I should have baked them 1 minute less but they were still good with this baking time. The whole=weate gives it a wonderful flavour and colour too.

Egg wash the bread properly on the surface and bake for about 10 to 12 min for panini anf about 15 min for hotdogs because the paninis should stay fairly white but cooked through while the hotdogs should look “tanned”.

Note
Here is how I protect my panini when it's under the grill: I cover it with aluminium foil, this way, it steams from the inside and help the cheese to melt while protecting the bread. Then I press the top part of the panini-maker gently for about 1 min and I press further once the sandwich has totally soften. The whole process takes about 3 to 4 minnutes and you are ready to go.

There are 2 small panini inside this foil..
Panino with arugula, tomato, basic, parmesan and mozzarella

Panini bread keeps well in the freezer for weeks.



4 comments :

  1. Aaah, could have done with this earlier! Went to the store looking for bread suitable for panini... alas there was none! Sigh... I'll bear this in mind for next time - it looks like it makes a great panini!

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  2. HERE U ARE! Read ur previous answer, u are right, having a net that doesn t work properly is so frustrating. By the way, mabrouk for the pics and thanks for this recipe. My mum has got a brand new bred machine,i have to ask if I can borrow so that I can make a good home-made bread!

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  3. Hi Charles, Sorry to hear that!

    Making panini at home turned out so cheap and fun, and also very tasty. I can't believe how much I saved with all the quantity I made versus how much I would have bought it ready-made from the bakery..

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  4. Hi Serena.. I was against bread machines before but I can confirm it's a wonderful invention. It makes my life easy and I was able to adapt many recipes to it.. You basically start by putting liquids first, then flour, then yeast. If ou have additions like butter or nuts, it will be in the 2nd round of kneading. And you adjust almost all the recipes on this...Besides, wether it's warm or cold outside, it proofs the dough in 1 hour exactly because it keeps it at the erighr temperature.. Go and get one....

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