Print

Panini Bread

Panini Bread
Print Recipe

This homemade Panini Bread recipe offers a perfect balance of a soft interior and a crisp exterior, making it ideal for sandwiches, paninis, and snacks. Using simple pantry ingredients, it’s easy to prepare with minimal hands-on time and customizable for added flavors or dietary preferences.

Ingredients

Scale

Main Ingredients

  • 3 1/2 cups all-purpose flour (or substitute half with whole wheat flour for a whole wheat twist)
  • 1 1/4 cups warm water (between 105°F and 115°F)
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 2 tablespoons olive oil (or mild vegetable oil or melted butter)
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar

Instructions

  1. Activate the Yeast: Dissolve the active dry yeast and sugar in the warm water (105°F to 115°F). Let it sit for 5 to 10 minutes until frothy and bubbling, indicating the yeast is active.
  2. Mix the Dough: In a large bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil, stirring with a wooden spoon or your hands until a shaggy dough forms.
  3. Knead Until Smooth: Transfer the dough to a lightly floured surface and knead vigorously for 8 to 10 minutes until smooth and elastic, developing the gluten structure.
  4. First Rise: Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 1 to 2 hours until doubled in size.
  5. Shape and Second Rise: Punch down the dough gently and shape it into a loaf or smaller sandwich-sized portions. Place on a parchment-lined baking sheet, cover, and let rise for 30 to 45 minutes.
  6. Bake to Perfection: Preheat oven to 425°F (220°C). Optionally brush the top with olive oil or water and sprinkle seeds if desired. Bake for 20 to 25 minutes until the crust is golden and the loaf sounds hollow when tapped.
  7. Cool Completely: Let the bread cool on a wire rack before slicing to allow the crumb to set properly for perfect slices.

Notes

  • Use warm, not hot water to avoid killing the yeast.
  • Proper kneading is essential to develop gluten for the signature chewy Panini Bread texture.
  • Allow dough to rise fully to enhance flavor and lightness.
  • Lightly score the top of the loaf before baking to control expansion and add a rustic look.
  • Bake on a preheated baking stone or steel if possible for a crisper crust.

Nutrition

Keywords: Panini Bread, homemade bread, sandwich bread, Italian bread, easy bread recipe

Find it online: https://mealsbysarah.com/panini-bread/