Panini al pomodoro [Italy] from The Book of Buns: Over 50 Brilliant Bakes from Around the World (page 108) by Jane Mason

  • plain flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • EYB Comments

    Predough must rest at least 12 hours and up to 24 hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Predough must rest at least 12 hours and up to 24 hours.

  • Zosia on November 14, 2017

    Tasty buns with a thin crisp crust and tight, soft crumb. The tomato paste added a subtle tomato flavour but was really difficult to knead into the stiff dough. I wonder if it can be added it at the start with the other liquids. Next time, I'll omit the tomato paste garnish as it was quite scorched after baking. Served with Marcella Hazan's minestrone.

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