RITIKA NARULA

Starbucks Style Pannini Bread

It is Friday night and weekend vibes are here. Incidentally the cook is on leave too. What else excuse a baker needs ! I wanted to use this opportunity to bake Pannini style bread. 

The whole day I was juggling between office work and baking bread , taking pictures for the blog which was little overwhelming.  Not to mention the casualty due to multitasking. While placing bread  in a very hot preheated oven, I got an  office call and absentmindedly  my finger touched the upper rod and the skin came off . Ouch! It hurt real bad. But you cant let this come into the way of baking especially baking breads . So I applied the age old  remedy of fresh aloe Vera gel on my finger and it helped me ease my pain. 
 
I make bread almost once a week or fortnight but I like  little bit tweaking here and there every time i bake breads. This time I used my favorite buttermilk bread recipe but introduced two new things or elements and both produced very good results .
 


I had read before in the bread baking literature then unincorporated fat (oil) ruins your bread but it is a normal practice to brush the bowl with oil and then the dough ball too with oil before proofing. I followed that too as I was not convinced how else I would prove it. But today i thought to experiment with dry flour in place of oil .  I must say it was a good improvisation.
 
My otg behaves funny at times. While I get very deep brown crust with the same recipe in  my mom's otg at her place , I struggle for that crust in my otg. I mean I have to change positions of my tray ( I generally bake on the top rack for last 10 minutes in case of breads and cookies) and apply milk wash with sugar to get that brown crust on top.
We all know nothing beats the egg wash when it comes to giving the gorgeous brown crust on top. But we are hard core vegetarian so I was looking for something that can be combined with milk and sweetener and can give yellowish tinge. And bingo I got an idea to use saffron strands. So this time just before baking bread in the oven, I brushed milk with sweetener and saffron on top . Guess what in 15 minute time the bread was beamingwith golden  brown colour on top in the middle rack. It has rarely happened before in my savoury bakes.  I was thrilled with the success of saffron milk wash. I guess this one is for the keeps especially for those who struggle to get brown crust on top.

Talking about pannini bread you won't find many recipes online. The ones that are there tell you how to make thin more like Flatbread panini.  There is nothing wrong in that but I wanted to have Starbucks style pannini bread sandwich as it has been ages since I visited Starbucks. Moreover replicating  outside foods with healthier ingredients gives me immense satisfaction. So I zeroed on making Starbucks style herbed Pannini bread at home.

 
I was not sure how my shaping will eventually turn out. But I used some of my baking instinct to shape it. It took me a couple of minutes to get even thickness . I proofed it in a square baking pan for easy slicing and to give it square shape. I could make 3 pieces from the square tin and one from the loaf tin. 
 
For filling I used loads of vegetables as I generally do. I used fresh vegetables from my garden like spinach, spring onions, tomatoes and used herbs to enhance their flavour. Finally I used some sauces ( I generally make mayo at home but today I was too tired after baking bread and making filling and wrapping up my office work) and cheese to make it taste like Starbucks Pannini sandwich. And guess what everyone at home just loved the dinner. We had this with our lemonade or nimbu panni and chips on the side and it was an amazing start to the lovely weekend ahead.  
 
 
 
 
 
I think my biggest kick in baking is to replicate outside food at home with healthier ingredients . I have a bucket list for the same.
 
 
Today I ticked off Starbucks style Panini Bread Sandwich from my list. I have added loads of veggies from my kitchen garden - spinach, tomato and spring onions etc in the sandwich and used whole grains for the bread.
 
I also experimented with an eggless wash on top of my bread which gave it gorgeous golden brown crust on top.
 
 
 

Yields4 Servings

 1. 5 cups or 190 grams whole wheat flour
 1.5 cups or 230 grams fine semolina/ barik or chiroti suji
 1 tsp plus 1/8 tsp or 4 grams instant yeast
 1 tsp salt
 1/2 cup plus 2 tbsp or 155 ml buttermilk
 60 ml very hot water (added in buttermilk)
  1/2 cup or 125 ml warm water for yeast
 1/2 cup plus 2 tbsp or 125 ml warm water plus 2 tbsp more water
  2 tbsp sweetener of choice. /Khandsari/ jaggery powder or honey
 2 tbsp milk for milk wash
 3 saffron strands for milk wash
 1/2 tbsp sweetener for milk wash
For filling-
 2 cloves garlic chopped
 1 green chilly chopped
 1 capsicum chopped
 150 grms spinach
 5 spring onions stems chopped
 1 onion chopped
 3 tbsp boiled sweet corn
 100 grams purple cabbage
 2 tomatoes sliced
 Grated mozzarella cheese/ cheese slices
 1/2 tsp salt
 1/8 tsp black pepper
 2 tbsp butter for toasting
 Dressing of choice( mayo/ mustard/ thousand island or just ketchup )

For bread -
1

In a bowl, take ½ cup warm water add sweetener to it and mix. Dissolve yeast into it. Cover and keep aside.

2

In a bowl, take whole wheat flour, semolina and salt, mix and make a well in the center.

3

Now add water mentioned under very hot water and add it to buttermilk so it is lukewarm to touch. (Here i have used regular chaas or buttermilk with 70 percent fresh curd and 30 percent water )

4

Pour dissolved yeast and buttermilk mixture in the well.

5

Using spatula mix the flour from center to outwards.

6

Add remaining lukewarm water to the dough. Mix well and cover.

7

Let this rest for 10 minutes.

8

Using hand dough attachment of mixer starts kneading the dough. Add in more water or flour as mentioned in the notes if required. Knead for 10 minutes.

9

Add cold cubed butter or cold ghee to the dough and knead again for 10 minutes.

10

The final dough should be soft but not too sticky. If you are new to baking breads it is better to keep it on a sticker side as this will ensure soft and moist bread after baking. But once you get a hang of it you will know how much water the bread needs. The dough should be soft and pliable.

11

Sprinkle dry whole wheat flour in the big bowl and place the dough in it. Sprinkle some more dough on top . Cover and keep aside for an hour or so / till it is doubled in size.

12

When the dough is doubled in size, take it out on a well floured silicon mat or clean surface.

13

Deflate the dough after first proofing.

14

Prepare a milk wash by heating 2 tbsp milk with 1/2 tbsp khandsari or jaggery or any sweetner of choice to it. Also dissolve a few saffron strands for the golden hue.

Shaping the bread -
15

Divide the dough into two portions or make one big ball of it. It depends on the number and kind of baking pans you own. I used a square brownie tin and a loaf tin to bake the panini bread . So i divided the dough into two parts. now put the dough in baking pan. Grease baking tin(s) with oil.

16

Roll the dough using belan or rolling pin. The dough should be rolled in the same shape as that of the baking tin ( square or rectangle). Try maintaining even thickness. If you dont get it right in the first go then fret not, bring the dough back to round shape and roll again into square or preferred shape.

17

I rolled it twice to get it right with uniform thickness. I basically placed the rolled dough upside down in the baking pan.

18

Place the dough gently in one go , in the prepared baking tin and gently press the sides to fill gaps. Be gentle as we dont want to tear the dough nor we want uneven thickness of our bread.

19

Brush prepared milk on top of the bread(s), cover with damp cloth and let it rest in warm place for 30 minutes.

20

Repeat the same process with the rest of the dough that is rolling it into the shape of the tin. Here i used loaf tin for my second bread.

21

Placed in the prepared tin , cover and let it proof at a warm place for 30 minutes.

22

Here is a special tip i use for second proofing , if you do not want your damp cloth to stick on top of your bread then place two tall glasses ( taller than the height of tin) on both sides and then place your cloth on it. Make sure it is covered from all sides without touching the top.

23

Preheat oven at 190 degree Celsius for last 15 minutes .

24

When the dough is risen well, Brush the top again with milk. Sprinkle mixed herbs like rosemary , oregano, basil , black sesame seeds on top for the Starbucks kind of crust.

25

Bake with both rods on for 20 to 25 minutes or till the top is golden brown. Don't over bake.

26

Remove from oven and Let this rest in the mould for 5 minutes

27

Brush some melted butter or ghee on top .

28

Then demould on a wire rack.

29

Place it upside down and cool fully at least for an hour. ( Sorry for bad lighting and the pic. It was late evening till i finished my baking). Place a damp cloth on top of bread for soft crust .

30

Cut the bread into 3 parts to make sandwiches. Slice it too after it is cooled fully.

For Starbucks style sandwiches-
31

In a wok take oil, add garlic and chopped green chillies.

32

Now add all the chopped vegetables- I used veggies from my kitchen garden. Capsicum goes first.

33

Then purple cabbage, onions

34

Then Greens- spring onion stems and chopped spinach.

35

Lastly boiled corn . Let cook on a high flame for a couple of minutes. Add salt and black pepper to it.If you like you can add other spices or seasonings of choice. Switch off the gas . Transfer the mixture in a tray for cooling.

36

Preheat oven at 200 Degree Celsius. Brush baking tray with butter or ghee. Place sliced bread slices on it.

37

Spread butter on one side of bread. Add your favorite dressing - mayo/ thousand island/ mustard sauce or just ketchup on one side. Place the chopped sauteed veggies on top. Place sliced fresh tomatoes on top of veggies. Sprinkle salt and pepper on top. Sprinkle mozzarella cheese or cheese slice on top

38

Toast in the oven at 200 degree Celsius for 10 minutes till it is crisp . Or you can simple microwave the bread for 30 seconds in your microwave. I personally prefer soft bread heated in microwave. Or you could use your toaster to toast the bread.

39

Serve hot with ketchup and some lemonade

Notes –
40

1. Actual quantity of water depends on the flour used. You might have to add less or more depending on the flour you use.
2. Always keep flour / water/ milk handy to add in the dough as per the requirement.
3. We want a smooth dough but it should not be too sticky . But I feel it is better to have it on sticker side than drier one as the resultant bread should be moist and juicy.
4. If you struggle for golden crust then place the baking tray in upper rack for last 5 to 8 minutes of baking. But keep an eye on it as it can burn fast.
5. Please use fine suji or chiroti rava for the recipe which is finer than the usual rava.
6. The herbs i used also contained some salt, so you may want to adjust for salt as per your taste.

 

Ingredients

 1. 5 cups or 190 grams whole wheat flour
 1.5 cups or 230 grams fine semolina/ barik or chiroti suji
 1 tsp plus 1/8 tsp or 4 grams instant yeast
 1 tsp salt
 1/2 cup plus 2 tbsp or 155 ml buttermilk
 60 ml very hot water (added in buttermilk)
  1/2 cup or 125 ml warm water for yeast
 1/2 cup plus 2 tbsp or 125 ml warm water plus 2 tbsp more water
  2 tbsp sweetener of choice. /Khandsari/ jaggery powder or honey
 2 tbsp milk for milk wash
 3 saffron strands for milk wash
 1/2 tbsp sweetener for milk wash
For filling-
 2 cloves garlic chopped
 1 green chilly chopped
 1 capsicum chopped
 150 grms spinach
 5 spring onions stems chopped
 1 onion chopped
 3 tbsp boiled sweet corn
 100 grams purple cabbage
 2 tomatoes sliced
 Grated mozzarella cheese/ cheese slices
 1/2 tsp salt
 1/8 tsp black pepper
 2 tbsp butter for toasting
 Dressing of choice( mayo/ mustard/ thousand island or just ketchup )

Directions

For bread -
1

In a bowl, take ½ cup warm water add sweetener to it and mix. Dissolve yeast into it. Cover and keep aside.

2

In a bowl, take whole wheat flour, semolina and salt, mix and make a well in the center.

3

Now add water mentioned under very hot water and add it to buttermilk so it is lukewarm to touch. (Here i have used regular chaas or buttermilk with 70 percent fresh curd and 30 percent water )

4

Pour dissolved yeast and buttermilk mixture in the well.

5

Using spatula mix the flour from center to outwards.

6

Add remaining lukewarm water to the dough. Mix well and cover.

7

Let this rest for 10 minutes.

8

Using hand dough attachment of mixer starts kneading the dough. Add in more water or flour as mentioned in the notes if required. Knead for 10 minutes.

9

Add cold cubed butter or cold ghee to the dough and knead again for 10 minutes.

10

The final dough should be soft but not too sticky. If you are new to baking breads it is better to keep it on a sticker side as this will ensure soft and moist bread after baking. But once you get a hang of it you will know how much water the bread needs. The dough should be soft and pliable.

11

Sprinkle dry whole wheat flour in the big bowl and place the dough in it. Sprinkle some more dough on top . Cover and keep aside for an hour or so / till it is doubled in size.

12

When the dough is doubled in size, take it out on a well floured silicon mat or clean surface.

13

Deflate the dough after first proofing.

14

Prepare a milk wash by heating 2 tbsp milk with 1/2 tbsp khandsari or jaggery or any sweetner of choice to it. Also dissolve a few saffron strands for the golden hue.

Shaping the bread -
15

Divide the dough into two portions or make one big ball of it. It depends on the number and kind of baking pans you own. I used a square brownie tin and a loaf tin to bake the panini bread . So i divided the dough into two parts. now put the dough in baking pan. Grease baking tin(s) with oil.

16

Roll the dough using belan or rolling pin. The dough should be rolled in the same shape as that of the baking tin ( square or rectangle). Try maintaining even thickness. If you dont get it right in the first go then fret not, bring the dough back to round shape and roll again into square or preferred shape.

17

I rolled it twice to get it right with uniform thickness. I basically placed the rolled dough upside down in the baking pan.

18

Place the dough gently in one go , in the prepared baking tin and gently press the sides to fill gaps. Be gentle as we dont want to tear the dough nor we want uneven thickness of our bread.

19

Brush prepared milk on top of the bread(s), cover with damp cloth and let it rest in warm place for 30 minutes.

20

Repeat the same process with the rest of the dough that is rolling it into the shape of the tin. Here i used loaf tin for my second bread.

21

Placed in the prepared tin , cover and let it proof at a warm place for 30 minutes.

22

Here is a special tip i use for second proofing , if you do not want your damp cloth to stick on top of your bread then place two tall glasses ( taller than the height of tin) on both sides and then place your cloth on it. Make sure it is covered from all sides without touching the top.

23

Preheat oven at 190 degree Celsius for last 15 minutes .

24

When the dough is risen well, Brush the top again with milk. Sprinkle mixed herbs like rosemary , oregano, basil , black sesame seeds on top for the Starbucks kind of crust.

25

Bake with both rods on for 20 to 25 minutes or till the top is golden brown. Don't over bake.

26

Remove from oven and Let this rest in the mould for 5 minutes

27

Brush some melted butter or ghee on top .

28

Then demould on a wire rack.

29

Place it upside down and cool fully at least for an hour. ( Sorry for bad lighting and the pic. It was late evening till i finished my baking). Place a damp cloth on top of bread for soft crust .

30

Cut the bread into 3 parts to make sandwiches. Slice it too after it is cooled fully.

For Starbucks style sandwiches-
31

In a wok take oil, add garlic and chopped green chillies.

32

Now add all the chopped vegetables- I used veggies from my kitchen garden. Capsicum goes first.

33

Then purple cabbage, onions

34

Then Greens- spring onion stems and chopped spinach.

35

Lastly boiled corn . Let cook on a high flame for a couple of minutes. Add salt and black pepper to it.If you like you can add other spices or seasonings of choice. Switch off the gas . Transfer the mixture in a tray for cooling.

36

Preheat oven at 200 Degree Celsius. Brush baking tray with butter or ghee. Place sliced bread slices on it.

37

Spread butter on one side of bread. Add your favorite dressing - mayo/ thousand island/ mustard sauce or just ketchup on one side. Place the chopped sauteed veggies on top. Place sliced fresh tomatoes on top of veggies. Sprinkle salt and pepper on top. Sprinkle mozzarella cheese or cheese slice on top

38

Toast in the oven at 200 degree Celsius for 10 minutes till it is crisp . Or you can simple microwave the bread for 30 seconds in your microwave. I personally prefer soft bread heated in microwave. Or you could use your toaster to toast the bread.

39

Serve hot with ketchup and some lemonade

Notes –
40

1. Actual quantity of water depends on the flour used. You might have to add less or more depending on the flour you use.
2. Always keep flour / water/ milk handy to add in the dough as per the requirement.
3. We want a smooth dough but it should not be too sticky . But I feel it is better to have it on sticker side than drier one as the resultant bread should be moist and juicy.
4. If you struggle for golden crust then place the baking tray in upper rack for last 5 to 8 minutes of baking. But keep an eye on it as it can burn fast.
5. Please use fine suji or chiroti rava for the recipe which is finer than the usual rava.
6. The herbs i used also contained some salt, so you may want to adjust for salt as per your taste.

Starbucks Style Pannini Bread

6 thoughts on “Starbucks Style Pannini Bread”

  1. Sahana L Kanth

    Hey so well described… Loved it! Well would like to know your bucket list… Just curious plz don’t feel otherwise…

    1. Aww thanks Sahana for your kind words. Just wanted to be elaborate to take care of all the doubts that appear while baking breads. Of course i will be delighted to share to share it here with you.

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