Panini Bread Recipe NZ: Crispy & Soft

Experience the delightful aroma and taste of homemade Panini bread with this easy-to-follow recipe, tailored for New Zealand ingredients and climate. Panini bread is not only perfect for making delicious panini sandwiches but also pairs beautifully with soups, salads, and pasta dishes.

This recipe uses simple, readily available ingredients and employs a straightforward method, ensuring anyone can achieve perfect Panini bread at home. Let's dive into the world of artisan bread-making and create a loaf that will impress your family and friends.

Understanding Panini Bread

Panini bread is an Italian specialty, characterized by its soft, chewy interior and a crispy, golden crust. It's typically made with a dough enriched with eggs and olive oil, giving it a unique texture and flavour. The dough is also shaped into a flat, oval loaf, perfect for slicing and toasting.

In New Zealand, you can find Panini bread in Italian delis and bakeries, but nothing beats the satisfaction of making it at home. Plus, homemade Panini bread allows you to control the ingredients, ensuring a fresh, preservative-free loaf.

Ingredients and Equipment

To make Panini bread, you'll need the following ingredients and equipment:

• 500g strong white bread flour
• 1 tsp salt
• 7g instant yeast
• 2 large eggs
• 2 tbsp olive oil, plus extra for greasing
• 300ml warm water
• Semolina or coarse cornmeal, for dusting (optional)
• Baking sheet
• Bowl for mixing and proving
• Plastic wrap or a clean tea towel

Preparing the Dough

In a large bowl, combine the flour, salt, and yeast. Make a well in the centre and add the eggs, olive oil, and warm water. Mix until a soft dough forms. If the dough is too sticky, add a bit more flour. If it's too dry, add a touch more water.

Turn the dough out onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap or a clean tea towel, and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.

Shaping and Baking the Panini Bread

Once the dough has risen, preheat your oven to 220°C (200°C fan) or 425°F. Line a baking sheet with parchment paper and lightly dust it with semolina or coarse cornmeal (if using).

Turn the risen dough out onto a lightly floured surface and divide it into two equal pieces. Shape each piece into a flat, oval loaf, about 20cm long and 10cm wide. Place the loaves onto the prepared baking sheet, leaving some space between them.

Scoring and Baking

Using a sharp knife or lame, score the top of each loaf with diagonal slashes, about 1cm deep. This not only adds a decorative touch but also helps the bread expand while baking.

Bake the Panini bread for 25-30 minutes, or until golden brown. To check if it's done, tap the bottom of the loaf; it should sound hollow. If it's not quite ready, give it a few more minutes in the oven.

Cooling and Serving

Remove the Panini bread from the oven and transfer it to a wire rack to cool completely. Once cooled, slice the bread and enjoy it with your favourite fillings or use it to make delicious panini sandwiches.

Store any leftover Panini bread in an airtight container at room temperature for up to 3 days. You can also freeze sliced Panini bread for up to 2 months.

Now that you've mastered the art of making Panini bread at home, experiment with different fillings and toppings to create mouth-watering panini sandwiches that will transport your taste buds to the sunny streets of Italy. Buon appetito!