Thursday, 16 October 2008
Panini Rolls for World Bread Day
I can't believe another year has passed and World Bread Day is here again!
As I've said before, I bake tons of bread and here is my recipe for simple panini rolls, which make an appearance at least once a week. The best way to eat them is toasted, with melted cheese, onion and tomatoes. Fresh basil leaves are good too, only I forgot to put them in this time.
Don't have a panini press? Me neither! I grill (broil) the split paninis with the fillings first. Close them and pop them onto a pre-heated griddle pan to make the outsides crispy and get the lovely grill marks on them. Flatten them while in the pan by pressing down on them with a heat proof spatula or press them down with a clean flat saucepan lid.
Hop on over to Kochtopf, where Zorra is hosting the 3rd World Bread Day event - there are lots of fabulous bread recipes from around the world and you can also take a look at the past World Bread Day round-ups.
Panini Bread Rolls
1 sachet (7g) quick rising yeast
600g/1lb 5oz strong white bread flour
1 teaspoon sugar
1 teaspoon salt
1 tablespoon olive oil
370ml/13 fl oz water (approx)
1 beaten egg to glaze, optional
Put all the ingredients into the bread machine in the correct order.
When it comes to the water, you may need less or more, keep an eye on it and add as necessary to make a smooth, soft dough.
When the dough is ready, cut it into about 10 pieces and knead each one into a long roll shape. Flatten with your hand or use a little rolling pin - you want them fairly flat.
Cover and leave to rise until they have doubled in size, brush with beaten egg (optional) and bake in a pre-heated oven 180ºC/350ºF for about 14-16 minutes until golden brown.
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