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 Prep Time | 45 minutes
 Cooking Time | 25 minutes
 Serves | 5 people

Our Notes

If you wish to freeze all or some of the panini we recommend that they are left to cool and then sliced. The panini can then be bagged and frozen. To refresh, allow to thaw out and then microwave on high for 30 seconds.
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500g/18oz Pure GF Bread flour
1 tsp olive oil
8g/2 tsp Dried Yeast
Pinch of salt
1 egg, beaten, medium/size 3
480ml/480g water, hand-hot (40oC)
½ tsp caster sugar


  1. To start making the Panini, weigh out the flour, yeast, and salt into a bowl and stir together.
  2. Add a ½ tsp caster sugar to the water. Stir until dissolved.
  3. Mix the flour, water, olive oil, and egg on speed 1 for 2-3 minutes. Scrape down the bowl and continue mixing for a further 2-3 minutes on speed 2. If mixing by hand, mix until a thick smooth batter is achieved.
  4. Grease five small (1lb) loaf tins. Divide the batter equally amongst the tins, either by weight (200g) or by volume.
  5. Place inside an oiled plastic bag and leave in a warm place to prove for 30 minutes.
  6. Glaze with oil and bake at 200oC (400oF) Gas 6. De-tin onto a wire rack and allow to cool before slicing. Once cool, store in an air tight container and use within 2-3 days.

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