fubar5
05-02-02, 07:43 AM
Doa ny of you guys know how to make Panini bread?
Training & Nutrition - Bread
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Gus Riley
05-02-02, 07:55 AM
Originally posted by fubar5
Doa ny of you guys know how to make Panini bread?
No. What is it? I can hardly spell Panini bread.....:confused:
Doa ny of you guys know how to make Panini bread?
No. What is it? I can hardly spell Panini bread.....:confused:
lotek
05-02-02, 11:08 AM
No. What is it? I can hardly spell Panini bread.....
panino; pl. panini (Encyclopedia) Italian for "roll" or "biscuit."
Fubar
I'm guessing that your talking about the bread used to make
"panini sandwich" where the bread is grilled?
All of the info I have on it (I asked my wife the baker!) is alot
of receipes use Focaccia (sliced) for the bread and grill it.
However, I did find this but you're going to have to do the
metric to imperial conversions (or just use metric).
PANINI
500 grams flour
60 grams butter
12 grams salt
25 grams yeast (1 cake)
1 egg
1 cup milk
Olive oil, extra virgin
Place yeast in cup with warm milk, dissolve.
Soften butter. In large bowl add flour, salt, milk/yeast mixture and knead together.
Add softened butter & egg, continue to knead for approximately 15 minutes.
Cover bowl, let rise about 3 hours. After rising cut into pieces about size
of a fist forming flat balls. Cover bottom of baking pan with olive oil,
place rolls on pan. Brush rolls with beaten egg.
Cook at 170 degrees Centigrade for 20 minutes or until light brown. (about 350 farenheit)
Marty
panino; pl. panini (Encyclopedia) Italian for "roll" or "biscuit."
Fubar
I'm guessing that your talking about the bread used to make
"panini sandwich" where the bread is grilled?
All of the info I have on it (I asked my wife the baker!) is alot
of receipes use Focaccia (sliced) for the bread and grill it.
However, I did find this but you're going to have to do the
metric to imperial conversions (or just use metric).
PANINI
500 grams flour
60 grams butter
12 grams salt
25 grams yeast (1 cake)
1 egg
1 cup milk
Olive oil, extra virgin
Place yeast in cup with warm milk, dissolve.
Soften butter. In large bowl add flour, salt, milk/yeast mixture and knead together.
Add softened butter & egg, continue to knead for approximately 15 minutes.
Cover bowl, let rise about 3 hours. After rising cut into pieces about size
of a fist forming flat balls. Cover bottom of baking pan with olive oil,
place rolls on pan. Brush rolls with beaten egg.
Cook at 170 degrees Centigrade for 20 minutes or until light brown. (about 350 farenheit)
Marty
john999
05-03-02, 07:48 AM
That sounds like you may need to use breadmaking flour or all-purpose plus bread improver (Lecimax).
Or do you use pita flour ?
Or do you use pita flour ?
lotek
05-03-02, 08:59 AM
John,
My sources (read wife) tell me that
regular bread flour will do the trick.
I didn't know what Lecimax is so I looked it up,
its Lecithin which is a preservative?
I say go natural and leave it out.
Marty
My sources (read wife) tell me that
regular bread flour will do the trick.
I didn't know what Lecimax is so I looked it up,
its Lecithin which is a preservative?
I say go natural and leave it out.
Marty