No Knead Italian Panini Bread
This No Knead Italian Panini Bread is soft on the inside with a crispy, golden crust on the outside, making it perfect for sandwiches or serving alongside soups and salads. With minimal effort and no kneading required, this easy bread recipe uses basic pantry ingredients to create a delicious, artisan-style loaf. The slight sweetness from honey (optional) complements the olive oil, giving the bread a rich flavor that pairs beautifully with a variety of fillings for your panini.
Preparation, Cook, and Total Times
Preparation Time: 10 minutes
Resting Time: 1 hour
Cook Time: 30-35 minutes
Total Time: 1 hour 45 minutes
Servings: Makes 1 large loaf (enough for 6-8 panini sandwiches)
Cuisine
This recipe is inspired by traditional Italian panini bread, which is light, airy, and perfect for grilling. It’s a versatile bread that can be used for sandwiches, as an accompaniment to meals, or as a snack.
Full List of Ingredients
3 1/2 cups (440g) all-purpose flour
1 teaspoon salt
1/2 teaspoon sugar
2 teaspoons active dry yeast
1 1/2 cups (360ml) warm water (about 110°F/45°C)
2 tablespoons olive oil
1 tablespoon honey or sugar (optional, for a slight sweetness)
Step-by-Step Cooking Directions
Activate the Yeast:
In a small bowl, combine the warm water and sugar (or honey if using). Sprinkle the active dry yeast over the water and stir gently. Let it sit for 5-10 minutes, or until the mixture becomes foamy, indicating the yeast is activated.
Mix the Dough:
In a large mixing bowl, combine the all-purpose flour and salt. Once the yeast mixture is ready, pour it into the flour mixture along with the olive oil. Stir with a wooden spoon or spatula until the ingredients are just combined and a sticky dough forms. There’s no need to knead the dough—just mix it until all the flour is incorporated.
Rest the Dough:
Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rest in a warm place for 1 hour, or until it has doubled in size. The dough should be slightly bubbly and puffy.
Shape the Dough:
After the dough has risen, gently turn it out onto a lightly floured surface. Shape the dough into a rough oval or rectangular shape, depending on the size and shape of the panini you want to make. No need for perfect shaping—it’s a rustic loaf!
Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Bake the Bread:
Place the shaped dough onto the prepared baking sheet. You can lightly drizzle olive oil on top of the dough for extra flavor and a golden crust. Bake the bread in the preheated oven for 30-35 minutes, or until the loaf is golden brown on top and sounds hollow when tapped on the bottom.
Cool the Bread:
Once baked, remove the bread from the oven and let it cool on a wire rack for at least 10 minutes before slicing. This ensures the bread sets properly and the texture develops.
Serve:
Slice the bread and serve as the base for your panini sandwiches, or enjoy it with soups and salads. It’s best enjoyed fresh but can be stored in an airtight container for a couple of days.
Nutritional Information (per slice, assuming 8 slices)
Calories: 160 kcal
Protein: 5 g
Fat: 4 g
Carbohydrates: 25 g
Fiber: 1 g
Sugar: 1 g
Sodium: 200 mg
Cholesterol: 0 mg
Vitamin A: 2%
Calcium: 1%
Iron: 6%
The Origins and Popularity of the Recipe
Panini bread has its roots in Italian cuisine, where it is typically used for making grilled sandwiches. In Italy, “panino” means a small sandwich, and panini (the plural form) refers to the bread used for such sandwiches. This no-knead version makes the bread-making process easy and accessible, while still delivering the signature crispy crust and soft, airy interior that makes panini bread so delightful.
Reasons Why You’ll Love the Recipe
No Kneading Required: This recipe simplifies the bread-making process, eliminating the need for kneading, making it ideal for beginners or those short on time.
Fresh and Flavorful: The olive oil and optional honey give the bread a rich flavor that pairs perfectly with any filling.
Versatile: This bread can be used for more than just panini. It works as a side dish, a snack, or for dipping into soups and stews.
Perfectly Crispy Crust: The result is a rustic, hearty loaf with a crisp golden crust and soft, chewy inside—perfect for making paninis.
Health Benefits
Olive Oil: Olive oil provides healthy monounsaturated fats, which are beneficial for heart health.
Whole Wheat Option: You can substitute part of the all-purpose flour with whole wheat flour for added fiber and nutrients.
Minimal Sugar: The amount of sugar in this recipe is minimal and optional, making it a healthier option than many store-bought breads.
Serving Suggestions
For Panini: Use this bread for making delicious panini sandwiches with your favorite fillings, like turkey and cheese, grilled vegetables, or prosciutto and arugula.
With Soups: Serve slices of this bread alongside tomato soup, vegetable soup, or any other of your favorite soups.
As a Side: Enjoy this bread as a side with pasta dishes or salads, where the bread can be used to soak up extra sauce or dressing.
Cooking Tips
Let the Dough Rest: Make sure to let the dough rest long enough for it to rise properly. It’s important to allow the yeast to work so the bread becomes fluffy.
Use Warm Water: The water should be warm, but not too hot, to activate the yeast properly. If the water is too hot, it can kill the yeast and prevent the dough from rising.
Shape the Dough Lightly: This dough doesn’t need to be perfectly shaped—just gently form it into a rustic loaf, and it will bake beautifully.
Variations to Try
Herb-Infused Bread: Add dried herbs such as rosemary, thyme, or oregano to the dough for extra flavor.
Cheese-Stuffed Panini Bread: Roll some grated cheese into the dough before baking for a cheesy twist.
Sweet Panini Bread: Add a bit more honey and some cinnamon for a slightly sweet version that can be used for sweet panini or desserts.
Conclusion
This No Knead Italian Panini Bread is a simple yet satisfying bread that’s perfect for sandwiches or as an accompaniment to any meal. The ease of preparation, combined with the delicious flavor and perfect texture, makes it a must-try for anyone who loves fresh, homemade bread. Whether you’re making panini for a casual lunch or serving it alongside dinner, this bread will be a hit!
10 Comprehensive FAQ Section
Can I make this dough ahead of time?
Yes, you can prepare the dough the day before, cover it tightly, and refrigerate it for up to 24 hours. Let it come to room temperature before baking.
Can I freeze the dough?
Yes, you can freeze the dough after it rises. Wrap it tightly and store it in the freezer for up to 2 months. Thaw in the refrigerator overnight before using.
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. Simply add it directly to the dry ingredients without the need to proof it in warm water.
Can I make this bread gluten-free?
Yes, you can use a gluten-free flour blend to make this bread gluten-free. Be sure to check the instructions on your gluten-free flour for the best results.
Can I add more sweetness to the bread?
Yes, you can increase the honey or add a little more sugar if you prefer a sweeter taste.
Can I bake this bread in a bread pan?
Yes, you can bake the dough in a loaf pan if you prefer a more uniform shape. Just make sure to adjust the baking time.
How do I know when the bread is done baking?
The bread is done when it is golden brown on top and sounds hollow when tapped on the bottom.
Can I use this dough for pizza?
Yes, this dough works well as a pizza crust too. Simply roll it out, add your favorite toppings, and bake.
How do I store the bread?
Store the bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it and freeze it.
Can I make smaller loaves or rolls with this dough?
Yes, you can divide the dough into smaller portions to make rolls or mini loaves. Adjust the baking time accordingly.
Enjoy your No Knead Italian Panini Bread!
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