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Instructions. Cut bread loaf in half lengthwise. Hollow out 1/4 of bread from both halves ( about 1/4 inch thickness from both sides) On the bottom half, layer the Ham, Turkey Breast, Cheese and Salami. Place top over the filling. Place on the Panini press and lower the lid. Press for 4-5 minutes, until desired crispness.

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This homemade panini bread recipe lays the foundation for crafting the ultimate panini sandwiches. Whether you prefer classic combinations like mozzarella, tomato, and basil, or you're feeling adventurous with ingredients like roasted red pepper and goat cheese, your homemade panini bread will elevate every bite. Conclusion. Don't settle.

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When cycle is complete, turn the dough out onto a floured surface and roll it out into the shape of a rectangle. Use lots of flour to prevent sticking. Cut the dough into 8-10 rectangle-shaped pieces. Place on a parchment lined baking sheet. Cover and let rise until doubled, about 45 minutes. Preheat the oven to 350°F.

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Generally speaking, denser is best when it comes to grilling panini. Dense bread — such as the freeform loaves you find at the bakery department — will hold its shape better than soft, pre-sliced sandwich bread when it gets between the two grates of a panini press. In the photo above, I grilled two sandwiches with the same fillings but.

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Drizzle extra virgin olive oil over each side of the italian panini and then squash the pieces together so help the oil absorb into the soft dough. Open up the italian panini again with the inside facing up. Layer the 2 x slices of eggplant on the bottom half. Add at least 2 x slices of prosciutto on top. Get a spoonful of marinated mushrooms.

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Make the Dough. To begin, we will need two bowls, a small one and a larger one. In the small bowl, mix lukewarm water with yeast and sugar. Let this sit until the mixture becomes foamy. In the larger bowl, combine flour and salt. Next, pour the liquid in the smaller bowl into the dry ingredients and add the olive oil.

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Everyone has their own preference, but ciabatta bread is considered the best bread to use for a panini. It has a flat shape and a large surface area, which makes it possible to stuff both wet and dry fillings. It's also dense enough to withstand the immense heat and pressure of a panini press.

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1. Ciabatta. When it comes to panini-making, ciabatta bread takes the number one spot. It's nice and flat with an impressive surface area, ensuring you can stack as many ingredients on top without fail. The added thickness also makes sure it can stand up to the necessary high heat temperatures.

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Challah Bread. Similar to brioche bread, challah is also an enriched bread with a slightly sweet flavor and a soft texture. The main difference between brioche and challah is that brioche has butter, while challah uses oil. Its soft texture makes it less than ideal for preparing a panini sandwich.

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The best breads for making panini sandwiches are focaccia, ciabatta, whole grain baguette, sourdough, rosemary olive oil bread, rye bread, pita bread, French baguette, artisanal white bread, multigrain bread, whole wheat bread, brioche bread, bagels, naan, and wraps. Each of these breads offers its own unique flavor and texture, and will make.

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Mix well water, yeast, and sugar in a jug or in a bowl and let it rest until foamy (about 5 minutes). Combine flour and salt in a large bowl. In the meanwhile, preheat the oven to 250F and turn it off. Add the liquid to the dry ingredients, add olive oil, and mix with a spoon or a spatula to incorporate the flour*.

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Additionally, for these kinds of Panini sandwiches, rolls tend to better hold up the sandwich elements. Some of the best bread options for wet Panini sandwiches include: Hard rolls. Thick cut artisan bread. Thick cut sourdough. Focaccia. Ciabatta (this is arguably the most popular Panini bread option) Baguette.

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Some of the best dry Panini bread options include: Multigrain. Flatbread. Pita. Thick or thin-cut sourdough. Brioche (Only with lighter pressures, though) Challah (Another light pressure bread, but thicker cuts make it fine for hard presses) Rye. Thin-sliced flavored artisan bread.

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Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the biga ingredients in a small bowl until well combined. Let the biga rest overnight, covered, or for up to 15 hours. Place all of the dough ingredients, including the biga, into the bowl of your mixer, and beat it at medium speed (speed 4 on a.

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Pre-heat oven to 350F (180C) Beat together the egg and water and brush on the panini, sprinkle with seeds (sesame, poppy etc. if desired). Bake for approximately 10-15 minutes or until golden brown. Let cool on a wire rack, fill with your favourite cold cuts or filling. Enjoy!

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Instructions. Set panini maker to medium-high heat. Spread 1/2 tablespoon of butter and 1 teaspoon of mayonnaise on the bottom piece of the bread. Place a piece of mozzarella on top. Then layer tomato slice and basil leaves on top. Season with salt and pepper. Then place the top bun on.