Multigrain Ciabatta Panini Recipes

CIABATTA PANINI

Steps:

• Preheat panini press and lightly oil the grates.
• Place a slice of provolone cheese on both top and bottom pieces of ciabatta bread. Layer 3 slices pancetta and 1/4 cup spinach over the 4 bottom slices of bread. Divide tomato, bell peppers, and onion equally among the sandwiches. Drizzle each sandwich with about 1 teaspoon each olive oil and vinegar; season with salt and pepper. Replace tops of ciabatta rolls and brush with the remaining olive oil.
• Place sandwiches on the panini grill; close the press tightly on top. Cook until golden brown and cheese is melted, about 5 minutes.

MULTIGRAIN CIABATTA PANINI

Steps:

• Cut ciabatta roll in half. Layer slices of avocado, slices of bacon, slices of tomato, and cheddar cheese on bottom half of roll. Top with top half of ciabatta roll. Press in a panini maker (or George Forman) until cheese is melted!

HOMEMADE PANINI BREAD

Steps:

• Mix in a bowl the cold and boiling water. The water needs to be cool enough to touch which is perfect temperature for yeast to develop. Stir the yeast in the water until dissolved.
• Add the rest of the ingredients and stir ideally in a mixture and for about 5 minutes or knead by hand - the dough needs to be pliable and elastic.
• Cover the dough with a tea towel and let it rise for an hour.
• Divide the dough into 12 pieces and roll them into oval flatbreads, around 15cm long. Cover a baking tray with baking parchment. Place the flatbreads on the tray, cover them and let rise again for 30 minutes. Preheat oven to 180 degrees convection.
• Bake the breads for 10 minutes or until they are slightly golden on top. Leave to cool.
• Cut them lengthways and fill them a favourite filling of yours. Place them in the oven at 200 degrees convention or the grill setting until the filling is melted and the bread is crisp.

MULTIGRAIN BREAD

Steps:

• Soak 1/3 cup bulgur in 1/2 cup warm water for 20 minutes; set aside. Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 1/2 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Mix in soaked bulgur, 1/2 cup rolled oats, 1/4 cup flaxseeds, and 1/4 cup raw sunflower seeds. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
• Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
• Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
• Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush tops of loaves with egg wash (beaten egg white mixed with water), not butter, and sprinkle with oats and sunflower seeds. Dab tops with egg wash to help adhere. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

CUBAN PANINI

Steps:

• Slice crusts off top and bottom of each ciabatta loaf, leaving the sides. Cut loaves in half horizontally. Spread a thin layer of mayonnaise and mustard on bread. Layer half of 1 loaf with a slice of cheese, a thin layer of pork, a layer of peperoncini, a second slice of cheese, 2 slices of ham, a layer of pickles, and a third slice of cheese. Top with remaining half of loaf, spread side down. Repeat.
• Preheat a grill pan over medium-high heat. Place panini in pan. Place a heavy pan on top, pressing down, and cook until browned, about 4 minutes. Flip, pressing down, and cook until browned, about 4 minutes more. Halve sandwiches; serve immediately.

WHOLE-GRAIN CIABATTA BREAD(OR ROLLS)

Steps:

• In large bowl, combine water and yeast; stir and let stand for 10 minutes. When yeast is bubbly, add milk, olive oil, whole-wheat flour, oat bran, ½ cup bread flour, and salt and beat for 2 minutes. Cover and let stand at room temperature for 1 hour.
• Add enough remaining bread flour to make a soft dough; beat for 1 minute. Cover bowl and let rise for 1 hour.
• Remove dough to lightly floured surface (dough will be soft and sticky). Grease two 4″ × 10″ shapes on a large cookie sheet and sprinkle with cornmeal. Divide dough in half and shape into two 3″ × 9″ rectangles on the greased areas of the cookie sheet. Let rise for 30 minutes.
• Preheat oven to 400ºF. Place a 9″ pan filled with ½″ of water on bottom rack. Bake bread on middle rack for 20-30 minutes or until loaves are light golden brown and sound hollow when tapped with fingers. Cool on wire rack.
• Yields 2 loaves; 8 servings.
• For Rolls:.
• 2 tablespoons olive oil.
• 3 tablespoons cornmeal.
• Prepare Whole Wheat Ciabatta Bread through the first rising. Punch down dough and turn onto lightly floured surface.
• Divide dough into 6 portions. Using floured fingers, shape each portion into a 3″ × 3″ rectangle.
• Grease six 4″ × 4″ squares on a cookie sheet with olive oil and sprinkle with cornmeal. Place dough onto each cornmeal coated square. Drizzle with remaining olive oil.
• Let rise in warm place until doubled in size, about 45 minutes. Preheat oven to 425ºF.
• Bake rolls for 10-15 minutes or until very light brown. Turn off oven and prop open oven door. Let rolls stand in oven for another 5 minutes. Then remove from oven and let cool on wire racks.
• Yields 6 rolls.
• Note:.
• Creating Steam When Baking Bread.
• Adding steam to the oven when baking bread makes a crisper, thicker crust. There are several ways to do this. You can place a pan with some water in it on the rack below the bread. You can also spritz the loaves with water a few times while the bread is baking. The steam helps keep the bread softer longer, so the crust develops more slowly.