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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

No Knead Panini Bread Recipe

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This recipe for No Knead Panini Bread is from Nugent Famjam Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups (500 grams) unbleached all-purpose flour*, plus more for dusting (leveled)
1 3/4 cup (420 ml) lukewarm water, plus more if needed*
1 Tbsp (15 ml) olive oil
2 tsp instant yeast
1 1/2 tsp fine salt
1/2 tsp sugar
Directions:
Directions:
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*. 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 rest in the warm oven for 30 minutes*.

Take the dough out and preheat the oven to 440F° (forced fan).

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 as shown in the pictures above*.

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 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!
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 Hour

 

 

 

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