Hey, fellow food lovers! Nyla here, ready to share one of my all-time favorite recipes with you. Get ready to transform ordinary meals into extraordinary experiences with my no-knead panini bread recipe!
Picture this: a late-night craving hits, but you’re not about to settle for anything boring. I started experimenting in the kitchen, and after a few tries, BAM! The most amazing no-knead panini bread recipe was born. It was a happy accident, and now it’s my go-to for turning any sandwich into a gourmet experience.
This isn’t your average bread recipe. It’s a flavor adventure, a weeknight winner, and a comfort food game-changer all rolled into one! I’m so excited to welcome you into my kitchen as we create this delicious magic together. Let’s get started!
INGREDIENTS You Need
Here’s what you’ll need to create this no-knead panini bread recipe. It’s all about bold flavors that actually work together!
- 3 cups all-purpose flour: This forms the structure of our no-knead panini bread recipe.
- 1 ½ cups warm water (105-115°F): Activates the yeast and brings everything together.
- 1 ½ teaspoons active dry yeast: The magic ingredient that makes the bread rise. You can find this during your normal shopping trip!
- 1 ½ teaspoons salt: Balances the flavors and enhances the crust.
- 1 tablespoon olive oil: Adds flavor and helps create a beautiful crust.
- Optional: 1 teaspoon sugar or honey: Feeds the yeast and adds a touch of sweetness.
No worries if you don’t have active dry yeast. I use instant yeast all the time in my no-knead panini bread recipe. Just whisk it in with the flour! This no-knead panini bread recipe ingredient list is all about bold flavors that actually work together! I love adding a pinch of garlic powder to my dough for an extra kick. It gives it that little something special.
For freshness, store any leftover flour in an airtight container in a cool, dry place. Olive oil should also be kept in a dark, cool spot to prevent it from going rancid.
Here’s my no-knead panini bread recipe secret that takes it from good to incredible: use high-quality olive oil. The flavor really shines through! I’m telling you, it makes all the difference.
Let’s Make Some!
Alright, let’s get our hands floury and dive into the delicious magic of this no-knead panini bread recipe! This is surprisingly simple, so don’t let the word “bread” intimidate you.
- Combine dry ingredients: In a large bowl, whisk together the flour, yeast, salt, and sugar (if using). This ensures everything is evenly distributed.
- Add water and oil: Pour in the warm water and olive oil. Stir with a wooden spoon or spatula until a shaggy dough forms. Don’t worry if it’s not perfectly smooth – that’s the beauty of this no-knead panini bread recipe!
- First Rise (bulk fermentation): Cover the bowl with plastic wrap or a damp kitchen towel and let it rest at room temperature for at least 12-18 hours, or even up to 24 hours. The longer it rests, the more flavorful it will be. In my kitchen, this no-knead panini bread recipe usually takes about 16 hours for the first rise.
- Shape the dough: Gently turn the dough out onto a lightly floured surface. It will be sticky! Don’t freak out, that’s what we want. Gently shape it into a rectangle, about 12×8 inches. Cut into 6-8 equal pieces.
- Second Rise (proofing): Place the shaped dough on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30-60 minutes. This is where the magic starts happening!
- Bake: Preheat your oven to 450°F (232°C). Before placing the baking sheet in the oven, brush the tops of the rolls with olive oil and sprinkle with a little sea salt (optional). Bake for 20-25 minutes, or until golden brown and crusty.
- Cool and Enjoy: Let the easy panini bread cool on a wire rack before slicing and using for your favorite panini.
While your no-knead panini bread recipe is doing its thing, get ready for some amazing aromas! This is my favorite part of making no-knead panini bread recipe – watching the magic happen! Don’t worry if your no-knead panini bread recipe looks a little rustic; that just adds to its charm!
How to Serve Up This!
This no-knead panini bread recipe is your ticket to panini paradise! Here are some ideas to get those creative juices flowing.
- Classic Italian: Prosciutto, mozzarella, tomato, and pesto. A timeless combination that’s always a winner.
- Turkey and Cranberry: Perfect for using up Thanksgiving leftovers. Add a little brie for extra creaminess.
- Roast Beef and Cheddar: A hearty and satisfying option. I love adding a little horseradish mayo for a kick.
- Veggie Delight: Grilled vegetables like zucchini, eggplant, and bell peppers with hummus or baba ghanoush.
- Breakfast Panini: Scrambled eggs, bacon or sausage, and cheese. A delicious way to start the day.
People literally do happy dances when this no-knead panini bread recipe hits the table with a side of homemade tomato soup. Trust me, it’s a match made in heaven. This no-knead panini bread recipe is perfect for those weeknight dinners that need to be special!
For a fusion variation, try making a banh mi-inspired panini with Vietnamese-style pork, pickled vegetables, and cilantro. It’s unexpectedly delicious!
Presentation matters! Slice your panini in half and arrange it artfully on a plate with a side salad or your favorite dipping sauce.
Got leftovers? Use your crusty panini bread to make croutons for your salad or turn them into breadcrumbs for coating chicken or fish.
FAQs:
Got questions about this no-knead panini bread recipe? I’ve got answers! Here are some common questions I get from fellow food lovers.
Will kitchen newbies succeed with this no-knead panini bread recipe?
Absolutely! This recipe is designed to be super easy. The no-knead method makes it almost foolproof.
What if I don’t have time for a long rise?
While a long rise is ideal for flavor development, you can shorten the first rise to 8-12 hours. The bread will still be delicious.
Can I use different types of flour?
Yes! You can substitute some of the all-purpose flour with whole wheat flour for a nuttier flavor. I would start with a 1:1 ratio.
What if I mess up my no-knead panini bread recipe?
(Spoiler: it’ll still taste incredible!) Even if your bread doesn’t look perfect, it will still be delicious. The beauty of homemade bread is that it has character!
How can I prep this no-knead panini bread recipe for busy weeknights?
You can mix the dough the night before and let it rise in the fridge. This will slow down the fermentation process and allow you to bake the bread when you get home from work.
Can I freeze the no-knead panini bread recipe?
Yes! Wrap the baked and cooled bread tightly in plastic wrap and freeze for up to 2 months. Thaw completely before using.
My dough seems too wet. What should I do?
The dough for this no-knead panini bread recipe is supposed to be sticky. Don’t add more flour! Just be gentle when shaping it.
How do I get a really crusty crust on my no-knead panini bread recipe?
Spritz the rolls with water before putting them in the oven. The steam helps create a crispy crust. You can also put a pan of hot water on the bottom rack of your oven during baking to create steam.
Can I add herbs or other flavorings to my no-knead panini bread recipe?
Definitely! Try adding rosemary, thyme, garlic powder, or Parmesan cheese to the dough for extra flavor. I love experimenting with different flavor combinations.
This artisan panini bread recipe is one of my favorites. It is fun to play around with and it’s pretty forgiving. Don’t be scared; get in the kitchen and try it.
CONCLUSION:
This no-knead panini bread recipe brings me so much joy because it’s simple, satisfying, and always a crowd-pleaser. There is just something about it! It transforms the most basic ingredients into something truly special.
My no-knead panini bread recipe Flavor Secrets:
- Use high-quality olive oil: It makes a huge difference in the flavor.
- Don’t skip the long rise: It develops the flavor and texture of the bread.
- Experiment with different flavor combinations: Get creative and make it your own!
Delicious no-knead panini bread recipe variations I’ve tested:
- Rosemary and Sea Salt: Adds a savory and aromatic touch.
- Garlic and Parmesan: A cheesy and flavorful option.
- Everything Bagel Seasoning: For a fun and flavorful twist.
The Rosemary and Sea Salt version is perfect for serving with soups and salads. The Garlic and Parmesan version is great for Italian-themed meals. The Everything Bagel Seasoning version is a fun and unexpected twist that everyone will love.
Remember, trust your taste buds and don’t be afraid to get creative. Cooking is all about experimenting and having fun! I’m so excited for you to try this no-knead panini bread recipe. It’s a weeknight winner that will become a staple in your kitchen. I know it!
This no-knead panini bread recipe reminds me of another bold flavor favorite, pumpkin-bread-with-butter. It offers similar comfort with a delicious twist. If you’re loving this comfort food twist, you’ll go crazy for banana-bread-recipe. For more weeknight winners that don’t sacrifice on taste, check out gingerbread-tiramisu.
Looking for more inspiration? Check out Panini Bread, The Italian Way – The clever meal for some background. You might want to see what others are making with What is a simple no-knead sandwich bread recipe?. Or check out 4 Ingredient, NO-Knead Ciabatta Bread Recipe.
Happy cooking, and get ready to enjoy some amazing homemade panini rolls! I can’t wait to hear what you think about my no-knead panini bread recipe!
no-knead panini bread recipe
This no-knead panini bread is incredibly easy to make and yields a crusty, flavorful loaf perfect for sandwiches. Enjoy freshly baked panini bread with minimal effort!
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 12 hours 22 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baked
- Cuisine: Italian
Ingredients
- 3 cups all-purpose flour
- 1 3/4 teaspoons salt
- 1/2 teaspoon instant or rapid-rise yeast
- 1 1/2 cups warm water (105-115°F)
- Olive oil, for coating
Instructions
- In a large bowl, whisk together the flour, salt, and yeast.
- Add the warm water and stir until a shaggy dough forms. The dough will be sticky.
- Cover the bowl with plastic wrap and let it rest at room temperature for at least 12 hours, or up to 18 hours.
- After the resting period, generously flour a work surface. Gently turn the dough out onto the floured surface.
- Shape the dough into a rectangle roughly the size of your panini press.
- Cover the dough with plastic wrap and let it rest for 30 minutes.
- Preheat your panini press according to the manufacturer’s instructions. Brush the plates of the panini press with olive oil.
- Carefully transfer the dough to the preheated panini press. Press until golden brown and cooked through, about 5-7 minutes.
- Let the bread cool slightly before slicing and using for panini.
Notes
For extra flavor, brush the bread with garlic-infused olive oil before pressing.