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Poppa John
25-04-2003, 09:38 PM
Anybody know of a recipe for "Panini Bread" ?? Poppa John

E.ric
25-04-2003, 09:41 PM
NO but here it is
Panini Bread, Italian
Dolci type


Ingredients:
1-1/2 cups (225 grams) raisins
water to cover
3-1/2 tsp active dry yeast
1/2 cup plus 2 tablespoons warm milk (not hot)
1/2 cup (70 grams) unbleached all-purpose flour
3-1/4 cups (430 grams) unbleached all-purpose flour
1/2 cup (100 grams) sugar
1 tsp (5 grams) salt
2 eggs
1 egg yolk
grated zest of 1/4 lemon
grated zest of 1/4 orange
1/4 tsp vanilla extract
1 stick (115 grams) unsalted butter, room temperature
1/4 cup unbleached all-purpose flour for the raisins

Method:
Soak the raisins in cool water to cover at least 30 minutes; drain but reserve
1/4 cup of the water. Stir the yeast into the warm milk in a small bowl; let
stand until creamy, about 10 minutes. Add the flour and reserved raisin water
and stir until smooth. Cover with plastic wrap and let rise until doubled, 20 to
30 minutes.

Place the flour, sugar, salt, sponge, eggs, egg yolk, grated lemon & orange
zests, and vanilla in a mixer bowl and mix with the paddle until blended. Add
the butter and mix thoroughly. Change to dough hook and knead at medium speed
until soft, springy, and smooth except for a few blisters, 3 to 4 minutes. (Or
by hand, knead until soft, springy, and very smooth, 8 to 10 minutes).

Place the dough in a buttered bowl, cover with plastic wrap, and let rise until
doubled, about 1 hour.

Pat the raisins dry and toss with 1/4 cup flour. Add the raisins to the dough in
1 or 2 additions by flattening the dough, patting the raisins over the surface,
and rolling up the dough. Cut the dough into 16 to 18 pieces and roll each piece
into a ball. Place the rolls on lightly buttered or parchment-lined baking sheets.
Cover with a towel and let rise half their original volume, about 45 minutes.

Heat oven to 400F. Bake 18 minutes. The rolls should double in size and puff
up into fat buns as they bake. Cool on racks.

godfather
25-04-2003, 09:46 PM
Hi PJ

This from a NZ site, but looks like it makes enough for all PF1 people?
Also uses a proprietry product (Fino Bread and Roll Concentrate)
Not much around on Google.

PANINI BREAD
Using FINO BREAD AND ROLL CONCENTRATE


FINO BREAD AND ROLL CONCENTRATE 500 g
Flour 5.0 kg
Bakels Instant Active Yeast 65 g
Olive Oil 250 g
Water (variable) 2.9 kg
TOTAL WEIGHT 8.7 kg

Method

No time dough.
Place all ingredients in machine bowl and develop thoroughly.
Dough temperature 30-31C (86-88F).
Allow dough to recover for 5 minutes.
Scale into 100g (4oz) units, mould up and rest dough units for a further 10 minutes.

Pin dough out to desired thickness.
Prove, then lightly bake at 180C (356F).

Steam during baking for 1 minute.

whiskeytangofoxtrot
25-04-2003, 09:50 PM
546 posts and you still haven't found Google (http://www.google.com)

:p

E.ric
25-04-2003, 09:55 PM
whiskeytangofoxtrot you let the cat out of the bag. :)

Poppa John
25-04-2003, 10:01 PM
WTF. 547 Posts. Yes I tried Google, first. Nowt there of any use.PJ

E.ric
25-04-2003, 10:11 PM
> WTF. 547 Posts. Yes I tried Google, first. Nowt
> there of any use.PJ

Yes I must agre with you Poppa John (http://drab.drab.drab.google.com) sometime I find google so useless.

Baldy
25-04-2003, 10:34 PM
> whiskeytangofoxtrot you let the cat out
> of the bag. :)

I don't get what you mean E.ric

E.ric
25-04-2003, 11:28 PM
> I don't get what you mean E.ric


I went to google and got the recipe to make the posting at 8:41pm above. You could say I cheated, and that is why I did not let the cat out of the bag.