Panini Sandwich Bread
Vegan — See Nutrient Data for Carb Choices
Updated: © 2011
You can make a panini from any of your favorite sandwich recipes. Yes, even peanut butter and jam. We like a variety of combinations and really enjoy it with this Panini Whole Wheat Bread recipe. You can use any bread you enjoy though from Focaccia, Sourdough, Baguette, even your favorite Whole Wheat or Cinnamon bread. Just make sure your panini maker is hot and ready to go. We use a Panini-maker found made by Breadman. We've tested a few others and found this machine for just under $40 is a great buy. It can make one to four sandwiches. We have listed it on our Kitchen Cabinet page. Just Click here to take a look.
Makes 14 to 24 Sandwich Buns
Check while kneading to make sure there is enough liquid. (Some whole wheat flour will require more some might require less.) If after five minutes or so the dough appears to need liquid, add water at one-tablespoon at a time. If it's sticky, add about one or two tablespoons of flour but no more.
Warm oven or ovens to about 100°F just before bread is ready to shape and let rise after taking out of machine.
Whisk the egg white in a small bowl with the water and set aside for basting shaped buns.
Remove dough from bread machine pan and roll out onto lightly floured board. Cut in half.
We are going to make buns here, any shape you prefer. Large buns will come out to about 14 and standard size buns will make as many as 24 with this recipe. We freeze most of them and use them for future lunches.**
Press down on dough until it's about ¾" thick and spread out to about 6" by about 14 to 16". Slice the dough down the center lengthwise and then cut each section evenly to make buns. They should double in size when rising. Place buns on lightly oiled cooking sheet. Using a basting brush, baste the tops and sides with the egg white mixture. With a sharp knife, make a slice down the middle lengthwise about an 1/8" deep. Prepare the second half of the dough with another cooking sheet.
If you have just one oven then let one of these rise in the oven and the other rise in a warm spot in your house, each covered with lightly oiled wax paper. If you have a double-oven, let each rise separately in an oven.
After about 45 minutes to an hour, remove the wax paper cover on the buns in the oven without moving the buns. Turn the oven on to 375°F. Bake for about 12 to 20 minutes or until golden brown. They will brown nicely. (If you have a double oven, bake both at the same time.)
Remove and cool on a rack.
For the second batch that rose outside the oven, bake for about 10 to 15 minutes or until golden brown. These will brown more quickly. (If you let both batches rise outside the oven, then follow cooking time here for each.)
Cool on rack.
Great for panini sandwiches.
*We use Bob's Red Mill Organic White Whole Wheat
**If you want to cut the recipe in half then you can cut all ingredients in half except the yeast (half a recipe would need 2 ½ teaspoons yeast) and the egg. Use only 1/2-cup of water, ½ cup buttermilk and a full egg.
***If you use Splenda instead of sugar calories will drop between 6 and 14 per bun depending on whether you make 24 or 14.
****You'll end up using only about half an egg white. Data is figured based on that.