Italian Panini

Yields: 8-10 rolls

Chef's Notes: 
Panini is an Italian sandwich roll, but in the United States it has come to mean specifically a grilled sandwich. These rolls make a great sandwich, grilled or not.

Ingredients:
1 cup water
1¾ teaspoons active dry yeast (1 package)
6-8 cups bread flour
2 teaspoons sugar
½ cup olive oil
2 teaspoons kosher salt
2 tablespoons cornmeal

Procedure:
1. To make the sponge, combine water and yeast, stir to dissolve and let stand 5 minutes. Add 1 cup bread flour and beat 1 minute. Cover and let stand at room temperature 8-12 hours.

2. Add to the sponge the sugar, oil, salt, and enough bread flour to make a soft dough. Turn out onto a floured work surface and knead 8-10 minutes. Add flour only to reduce stickiness Return to bowl,
dust with flour, cover with plastic, and rise at room temperature until doubled in volume, about 2 hours.

3. Line a baking sheet with parchment and sprinkle with cornmeal. Turn risen dough onto a floured surface. Shape into a rope, about 2" thick. Slice 3" pieces, then roll each into a tight ball. Place on prepared pan, dust with flour, cover loosely with plastic wrap, and proof for 30 minutes. Preheat oven to 375°F.

4. Place a pan of cold water at the bottom of the oven to create steam, and bake until golden brown, about 10-20 minutes. Cool completely on a rack.



Book: "The Everything Bread Cookbook"
Book Author: Leslie Bilderback
Publisher: Adams Media

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