Basix Panini Recipe - Cooking Index
Basix Panini Recipe - Cooking Index
| 3 tablespoons | 45ml | Active dry yeast - plus |
| 1 teaspoon | 5ml | Active dry yeast |
| 2 1/4 cups | 533ml | Warm water |
| 1/4 cup | 59ml | Honey |
| 1 tablespoon | 15ml | Salt |
| 6 cups | 375g / 13oz | Flour - more if needed |
| 1/4 cup | 59ml | Olive oil |
Line 2 baking sheets with parchment paper and set aside.
Place the yeast in a large bowl and add the warm water. Mix on slow speed until combined. Add the honey and mix well.
In a separate bowl, thoroughly mix the salt and flour. Slowly add to the yeast mixture, mixing well to form a dough.
Remove the dough from the bowl and drizzle with the olive oil. Knead by hand for 10 minutes. The dough should not be sticky; if it is, add more flour by the tablespoon.
Divide the dough into 10 pieces and gently roll each piece into a ball. Place the balls on the baking sheets and let rise in a dry, warm place until about double in size, 1 hour.
Heat the oven to 375 degrees. Bake the bread until golden brown, 35 minutes.
This recipe yields 10 panini.
Each panini: 358 calories; 711 mg sodium; 0 cholesterol; 6 grams fat; 1 gram saturated fat; 66 grams carbohydrates; 9 grams protein; 2.89 grams fiber.
Source:
The Los Angeles Times, 04-24-2002
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