This homemade rustic crusty bread is the most delicious crusty bread that will ever come out of your oven! So simple, it doesn’t need a mixer or kneading!
Do I have any other panini lovers out there?
Ever since receiving this little gem* as a gift a couple of months ago, paninis have made a happy appearance for dinner at least every other week, if not weekly, in our home.
Something about pressing a sandwich together to form a gooey, hot, mess of panini goodness makes a regular grilled cheese feel absolutely dinner-worthy.
In fact, I’ve gone so panini crazy that I even put together a panini spreadsheet, if you will, to make the panini options even more user-friendly.
I like to refer to this as my Make-a-Panini model.
And yes, I have spreadsheet-love issues. It’s ok. I’ll seek out therapy eventually.
The only hangup with paninis is you have to have the right bread. I hate paying 4-5 bucks a loaf for bread I know I can make for pennies at home so I went on the search for the perfect panini bread.
And this is it!
Rustic crusty bread.
And you won’t believe how easy it is.
Not only is it no-knead, but you don’t need a stand mixer, electric mixer or any kind of mixer to make it.
Just a bowl and a spoon.
From start to finish, it is ready to bake in about 2-3 hours, and I promise, it is some of the most delicious, crusty, golden brown, perfect bread to ever come out of my oven.
Not only have we used it for paninis, but I’ve sliced it up for garlic bread or just served it plain (think: tear off chunks as you go!) with a wide variety of meals.
I like to bake up both loaves of bread the same day and pop one in the freezer for easy access next time we get the hankering for delicious, crusty bread.
Read below for the recipe and for step-by-step photos.
I promise, you’ll feel like a bread rockstar after making this loaf!
*If you don’t have a panini press but want to get in on the panini-love, no worries! For years I just used my skillet and weighed down the panini sandwich with another heavy, smaller skillet. Anything that presses the sandwich while it cooks in a hot skillet will work great!
I often use half finely ground white whole wheat flour with good results. The bread is a bit more dense with the whole wheat flour but still delicious. Also, look at the last paragraph of the recipe for variations to baking if you don't have a baking stone. Also, check below the recipe for step-by-step pictures.
I often use half finely ground white whole wheat flour with good results. The bread is a bit more dense with the whole wheat flour but still delicious.
Also, look at the last paragraph of the recipe for variations to baking if you don't have a baking stone. Also, check below the recipe for step-by-step pictures.
*Click HERE for a printable PDF file of the below step-by-step instructions*