Best Panini From The Bread Machine Recipes
ULTIMATE PANINI
The aroma of onions cooking at country fairs and street vendor carts makes me crave caramelized onions. I wanted to pair them with something special, and this sandwich is just that. -Charlene Brogan, Falmouth, Maine
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute onions in oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown., Layer the cheese, ham, tomato, pickles and caramelized onions on four bread slices; top with remaining bread. Spread outsides of sandwiches with butter., Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.
Nutrition Facts : Calories 405 calories, Fat 22g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 1188mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.
PANINI BREAD
Panini Sandwich Bread that is homemade press-worthy perfection!
Provided by Thriving Home
Categories Sandwich
Time 34m
Number Of Ingredients 7
Steps:
- Place the ingredients in the bread machine in this exact order and don't stir: milk, beaten egg, 2 tablespoons butter, sugar, salt, flour, and quick rise yeast.
- Select dough setting. (Mine takes 90 minutes.)
- When cycle is complete, turn the dough out onto a floured surface and roll it out into the shape of a rectangle. Use lots of flour to prevent sticking. Cut the dough into 8-10 rectangle-shaped pieces.
- Place on a parchment lined baking sheet. Cover and let rise until doubled, about 45 minutes.
- Preheat the oven to 350°F. Melt 2 tablespoons butter in the microwave and brush the paninis with it.
- Bake for 12-14 minutes.
Nutrition Facts : Calories 244 calories, Sugar 6.7 g, Sodium 196 mg, Fat 3.7 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 44 g, Fiber 1.4 g, Protein 8 g, Cholesterol 25.3 mg
HOMEMADE PANINI BREAD
A soft homemade delicious Italian bread which is simple to make as well.
Provided by Joanna Lucy Brown
Time 40m
Yield Makes 12
Number Of Ingredients 8
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.
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