Panini Bread

This light bread is specially made to suit the famous Italian sandwich.

Ingredients make 2 loaves

Biga

250 g white bread flour

250 g water

¼ tsp dried yeast

Dough

1 tsp dried yeast

80 g white bread flour

160 g wholemeal flour

1½ tsp salt (8g)

1 tsp caster sugar (6g)

2 tbls olive oil

125 g milk

Method

Place the biga ingredients in a bowl and mix evenly the evening before making the bread. Cover the bowl with cling wrap and leave at room temperature for at least 12 hours. Remove the cling wrap and add the dough ingredients and mix for approx. 5 minutes until the dough is developed in a machine or by hand. Place the dough in an oiled bowl and cover with cling wrap. Allow the dough to rest for 2 hours before placing on an oiled surface. Divide the dough into two equal size pieces and form into long shapes. Place the pieces on a greased baking tray and flatten them. Brush the top slightly with oil and cover with cling wrap. Allow proofing at room temperature for 2 hours. Preheat the oven to 210ºC normal bake. Carefully remove the cling wrap from the dough and place the tray in the middle of the oven. Bake for approx. 20 minutes and allow cooling before cutting and serving.

Note: This bread has a crispy crust when baked and if stored in a plastic bag it will develop a softer skin.