Panini al formaggio fatti in casa

Ingredienti

• 2 cups all purpose or bread flour ((add 1-2 tablespoons of flour if needed))
• 1/4 teaspoon salt
• 1 teaspoon granulated sugar
• 1 tablespoon olive oil
• 1/2 cup freshly grated parmigiano (divided)
• 1 1/2 teaspoons active dry yeast
• 1/2 cup warm water* (not hot) divided ((add 1-2 tablespoons of flour if needed))
• 1 large egg beaten
• 1/2 cup grated mild Provolone cheese or Medium Cheddar Cheese
• 1/4-1/2 cup shredded Parmesan, Cheddar etc

Preparazione

1. 1

   In the bowl of a stand up mixer mix add the flour, salt, sugar, olive oil, 3 tablespoons parmigiano cheese (20 grams) and yeast then add a ¼ cup / 60 grams of water, start to mix with a fork.

2. 2

   Add the beaten egg, remaining parmigiano and Provolone and remaining water. Combine with a fork just until the dough starts to come together. Then add the dough hook attachment and knead for approximately 5 minutes or until smooth and elastic. (see below for hand kneading instructions). Remove dough to a lightly floured flat surface.

3. 3

   Form the dough into a ball, place in lightly oiled medium-sized bowl (make a couple of slashes on top with a knife). Cover well (I use a folded tablecloth) and let rise in a draft free area for 1-2 hours or doubled in bulk. (mine actually sat for 3 hours).

4. 4

   Remove the dough from bowl and on a lightly floured flat surface knead dough a couple of minutes, shape into 6 bun shapes, score with a knife and place on a lightly oiled parchment paper lined cookie sheet, cover and let rise for 1 hour.

5. 5

   Pre-heat oven to 400° (200° celsius).

6. 6

   Brush buns with milk and sprinkle with additional Parmesan cheese or grated Provolone. Bake for approximately 30 minutes. Let cool or eat warm. Enjoy!

7. 7

   --- KNEADING BY HAND ---

8. 8

   Place 1 tablespoon of flour on flat surface, place the dough, start to knead, add 2 more tablespoons of flour, one at a time while continuing to knead. Knead until smooth and elastic.