Sunday, May 23, 2010
Perfect Panini-Sun-dried Tomato/Onion/Basil Bread
Paninis are the latest rage! The word panino (Italian for small bread) first appeared in a 16th-century
cookbook. The panini became trendy in Milanese bars in the 1970s and 80s where the bread was stuffed with prosciutto, salami, ham or mortadella and a few slices of processed cheese, then, toasted. In the United States and the UK, paninis are typically grilled or toasted. My sister is having some friends over on Wednesday and is making paninis. I wanted to share this recipe because it will make a great panini or just a simple grilled cheese.
Sun-dried Tomato/Onion/Basil Bread
1/2 cup sun-dried tomatoes (in oil)*
1/3 cup (or 1 small onion) chopped
Saute this mixture in a sauce pan over medium heat, until the onion is translucent. Set aside to cool.
*If you use dehydrated sun-dried tomatoes, first hydrate in boiling water. Add 1-2 T of olive oil to the sauce pan with the onion.
In the food processor (or use the KitchenAid with a dough hook) add:
5 cups Bread Flour
1 T sugar
1T Kosher salt
1 T dried Basil
1 T olive oil
Pulse a couple of times to incorporate. Add the tomato/onion mixture and pulse again.
In a glass measuring cup, measure:
1/2 cup hot water
2 T active dry yeast
When this mixture "bubbles" add to the ingredients in the food processor. While the processor is running, pour in an additional 1-1 1/2 cups warm water. When the dough comes together in a ball, you've added enough water. Turn out onto the bread board and knead until smooth.
"Pullman" loaf pan, or you could easily use a brotform and bake on a stone. (If you only have regular loaf pans ( 9"x5"), then this dough will make two loaves.)