Coachbuilt Panini Press

When I bought my trusty old flat iron skillet, there were some things I could have done to make it more super. First, I could have directly sliced bread, or I could have minced cheese in separate containers. I could have done it the old fashioned way, with hands, and it would have tasted just as wonderful. But at that time I just knew it would have to be cooked in a panini press.

I did not realize at that time, but to make it a true panini press, you really need to be making your own flat bread with the crust cooked on a hot griddle. I do not mean using a bread machine. The best way to make flat bread is to use a wood-burning griddle. This will produce a wonderfully crispy bread. But you do need to have the right tools.

At that time I did not much care much about tools, practices, or about the right way. I was more interested in making beautiful bread. I was using the stoneground yeast that came with the recipe, but who cares about the right way? At that time I was making do of it just by hand. And it felt great. But as I started to grow more into a bread maker, and learn more about the tools, I began to realize things I had been doing were not working. I was making the same old things I had been making for years; and I was having trouble keeping the bread from bursting. I knew there had to be a better way.

So, what did I do? I searched and looked everywhere for a panini press. I was successful in finding the “Dumpling Sandwich” which to me is the best tasting bread I have ever had. I love anchovies and put them in the bread, but I was having trouble with the bread not getting properly cooked in the center. Then I found about a minute solution by eBay user ” artifjam” who had found a way to similarly pressurize the dough using a motorized hand held device. This was exactly what I was looking for. I had bought the same recipe book without the bread maker recipe, and it work so well. I still enjoy eating the bread, but my family has stopped asking for the leftovers. We now have our own bread, and my son even wants to make his own. I think this recipe is a great one to try if you’re going to make bread for the blog.

When I first saw this site online, I had an hypothesis about this recipe: the crust. I mean it had to be crunchy. I did not realize at that time, I could press it with my fingers and it would taste like rubik. I had a feeling that this was something new to me, but I was not ready to try it out at home. When I found out that this was an actual product, and not a fantastic internet fabrication, I tried it out, and it’s something I would recommend to anyone.

If you’d like to make your own dough, I’d recommend this recipe:

Ingredients

1 1/2 cup of warm water6 – 8 yeast packages, dissolve yeast in warm water, then add the yeast mixture to flour, a cup at a time. The dough will be very sticky at this point. Add a little flour, broken up in your fingers, to your mixing bowl. You’ll need to mix it really well to make sure the ingredients don’t separate. There is another way to dissolve the yeast, but we’ll tell you about that in the appropriate article.

If you’d like to knead your dough into a log like shape, or to roll it into a towel to cover your countertop or a cake, it really isn’t much harder than it looks. You do need to have a bowl for the dough to be kneaded in, or to be rolled in, but not just any bowl. You’ll want to make sure the bowl is big enough so the dough doesn’t break when you knead it. As you’re kneading the dough, the dough will be a little sticky, or as the dough is softens, but don’t worry about the dough sticking to the bowl. Just keep on mixing and kneading that dough.

Once you have your dough the you’re ready to start forming the dough into doughnuts. How much dough you make doesn’t seem to make much difference. They seem to have a way of growing in size, so don’t worry about making smaller doughnuts than you might have liked. I can remember making those tiny little sweet breads when I was a child. Doubt me, because I’ve had store bought bread with just enough wheat flour to make the top little crust rather than the whole bread.

Here’s what you’ll need to make the perfect gluten free, great tasting, and healthy bread. You’ll need the following tools.