recipe for Panini comes from Colin Lindsay of BreadinFife
where you can take part in hands-on bread baking classes in
you can learn how to bake delicious breads in hands-on classes
with practical tips, plenty of opportunities to sample what
you bake as you go along and lots to take home to share with
hungry friends. There is no special equipment needed, just
a normal domestic oven and good flour.
"I went on the Essential Bread course
and came away with oatcakes, pitta bread, two different loaves
and a collection of bread rolls. I also came away with a lot
more knowledge about bread making. And I had an enjoyable
and social day. Colin is very welcoming and able to reassure
the most nervous bread maker. But the results were fantastic
and I will never buy oatcakes again!"
Brian M (www.tripadvisor.co.uk)
330g warm water
5g dried yeast or 10g fresh yeast
500g strong white flour
12g fine sea salt
18g warm milk
18g olive oil
more semolina for dusting
the flours and yeast in a large bowl then mix in the warm
water and warm milk until it is well combined. Leave in
a warm place for 10 minutes.
add the olive oil and knead in the bowl till all the oil
the dough energetically for 10 to 15 minutes until it is
smooth and springy.
the dough in a moistened bowl in a warm place, covered for
the dough out onto a well floured surface. Gently press
out into a rectangle about
2 inches thick then roll out to three-quarters of an inch
leaving a nice smooth top then let the dough rest for 10
the dough into 2 inch by 2 inch rectangles then transfer
to a baking tray lined with floured baking parchment. Dust
the top with white flour, polenta or semolina then return
to the warmth for 30 minutes.
the oven to 250°C then turn down to 230°C when the
panini go in. Bake for 10
on a wire rack covered.
with ham, jam, cheese or just butter. Tasty toasted too.
Makes about 16 small rolls
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