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.
Place in an oiled bowl and cover with plastic wrap.  Let rise 40 to 45 minutes or until doubled.  For the second rise, place the dough in a  "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.)
Preheat the oven to 400F-degrees.  Use a bread razor to slash the top.
Bake for 35 minutes or until the internal temperature is 180F-degrees.  Let cool completely before slicing.  The crust is crunchy and the interior is soft--perfect for paninis!  Enjoy!!


  1. This looks and sounds amazing Susan!
    I was telling my mom more about your blog tonight, she loves to bake and cook and I knew that she had to see what you were up to! I am excited to try this recipe, I think it would be great with a grilled cheese! : )

  2. That will go in my recipe book. I'm passionate about baking. All the best for today! Guusje

  3. Dearest Susan

    Although I have started on a raw food journey, I am still cooking and baking the odd meal for the children. This looks scrumptious..

    I left a comment on my blog in response to yours today...I said that if it were possible for you to reside in our gnome village, you would be most welcome. We sure would look after you~

    Love, light and strength to you Susan

  4. Thank you Suzanne...I'm packing now!