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PANINI BREAD: NO-KNEAD AND READY IN 1 HOUR

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Cook: 20 - 25 minutes

PANINI BREAD: NO-KNEAD AND READY IN 1 HOUR

Dit is heerlik en was baie maklik om tuis te bak. Ek het spek, tamatie, kaas, gemengde kruie, knoffelsout, sout en peper op gesit en kaas laat smelt in die airfryer.

  • 4 cups (500 g) unbleached all-purpose flour, plus more for dusting (leveled)
  • 1 ¾ cup (420 ml) lukewarm water
  • 1 tablespoon (15 ml) olive oil
  • 2 teaspoons instant yeast
  • 1 ½ teaspoon fine salt
  • ½ teaspoon sugar

Put the water, yeast, and sugar in a jug or in a bowl, mix well and let it rest until foamy (about 5 minutes).
Combine flour and salt in a large bowl.
Add the liquid to the dry ingredients, add olive oil, and mix with a spoon or a spatula to incorporate the flour. Mix well until no dry flour remains, but do not overmix.
Cover the bowl with a damp kitchen towel or with cling film, then let it rest for 30 minutes.
Take the dough out and preheat the oven to 227°C.
Gently scrape the edge of the bowl and pour the dough on a floured working surface. The dough is fluffy and a bit bubbly now, you don’t want to deflate it.
Dust the dough with flour and cut it into 10 portions.
Gently roll out each portion and keep dusting hands and surface with some flour if needed.
Place each portion of dough (panino) on a baking sheet covered with parchment paper.
Bake for about 20 – 25 minutes. If you have a conventional oven (without a fan), just bake for 5 minutes longer until golden and crusty.
Enjoy while they’re still warm if possible, they’re delicious!

Recipe posted by Juanri van der Walt
Photo’s: Juanri van der Walt

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