Since I was craving a panino, I thought ciabatta would be a good bread to make panini. The last time I made this bread was four years ago when I made Italian sandwiches using ciabatta.
My plan was to have the panini on Saturday. Friday, I made two loaves and by Friday evening there was only one loaf left. The urge to tear into this bread was beyond Tom’s control-
Ok, ok! I wasn’t as innocent as I would like to think. In my defense, who could resist a piece of homemade bread fresh from the oven?
So, yesterday, I made two more loaves. What I love about this bread is that it has huge holes throughout. The night before you make the bread, you make a sponge to add to the bread ingredients. There is no kneading involved. The dough is very, very sticky and wet. It is an amazing dough and bread. I use the recipe from King Arthur.
Armed with smoked turkey, smoked gruyère, stone ground honey mustard and apple hickory smoked bacon, I put together-what I was hoping to be-a panino to end all panini.
Not so much!
I must have left it in the panini maker too long. It dried out the bread and was nearly hard as a rock.
Needless to say, I wasn’t going to make that mistake again. We ended up making our sandwiches without the use of our panini maker. To Brian’s sandwich, I omitted the mustard and used warm BBQ sauce and added thinly sliced Granny Smith apples.
Since I have been on a baking spree for the past two days, I also made a small batch of almond biscotti with a touch on nutmeg. I used this recipe omitting the orange peel and the dipping chocolate.
We ate these last night with coffee and Brian had tea. They were delicious!