Soft Homemade Panini Bread with Yogurt and Cheese

Panini bread is the soft, sturdy roll you want for sandwiches, and this version gets its flavor from yogurt and cheese kneaded right into the dough. The crumb stays tender, the crust sets gently, and the rolls hold fillings without falling apart. You can also freeze the shaped dough for up to 20 days, so you can bake a batch whenever you need one.

Ingredients for Panini Bread

For the base:

• 200 g plain yogurt
• 1 glass lukewarm water (about 200 ml)
• 1 tablespoon bread yeast
• 1 tablespoon sugar

For the dough:

• 600 g all-purpose flour
• 1 small teaspoon salt
• 70 g shredded cheese, such as Emmental, Edam, or red-wax cheese
• 2 tablespoons butter

Start With the Base, Then Add the Flour

1. Mix the base. In a large bowl, combine the yogurt, lukewarm water, yeast, and sugar. Stir until the yeast dissolves.

2. Add the flour and salt. Add the flour and salt, then mix until a dough forms.

3. Knead in the cheese and butter. Add the shredded cheese and the butter, then knead until both are evenly mixed into the dough. The cheese gives the bread a soft, slightly stretchy texture.

Let the Dough Rise Covered

4. Cover and rise. Shape the dough into a ball, place it in a bowl, and cover it. Let it rise at room temperature for about 30 minutes, until it has grown noticeably. You do not need to add oil, because the dough does not stick to your hands.

Shape the Rolls

5. Divide the dough. Cut the dough into 8 pieces, or 9 for smaller rolls. Shape each piece into an oblong roll.

Bake Gently So the Bread Sets Without Browning

6. Preheat the oven. Heat the oven to 200°C (390°F).
7. Bake on low heat. Place the rolls in the oven, then set it to 100°C (210°F). Bake for about 15 minutes, until the shape sets and the bread is cooked through. The goal is a pale, soft roll, not a deep golden crust, so the bread is ready for sandwiches.

Fillings and Serving Ideas

This bread works well with simple fillings, and the crust crisps nicely when you grill it. Try one of these combinations:

• Tuna and olives: flaked tuna, sliced green olives, and a spread of soft white cheese
• Ham and cheese: thin slices of ham with sliced yellow cheese
• Classic mix: ham, cheese, and tuna layered together for a bigger sandwich

To serve, press the filled roll in a sandwich press or a hot pan until the bread shows grill marks and the cheese melts. Cut it in half and eat it warm.

Freezing and Using Frozen Dough

This dough freezes well. Once it has risen and been shaped, freeze it for up to 20 days. To use it, defrost it quickly, then fill or shape it however you like before baking.

Tips for Soft Panini Bread

• Use lukewarm water, not hot, so the yeast stays active.
• Let the dough rise fully before shaping, so the rolls stay light.
• Bake on the lowest setting to keep the crust pale and the crumb soft.

Frequently Asked Questions

For another bread recipe from my kitchen, try my sweet potato stuffed bread with tuna and vegetables. To learn more about the sandwich itself, see the Wikipedia article on panini.

Final Thoughts on Panini Bread

This panini bread takes little hands-on time, and the yogurt and cheese keep it soft. Make a batch on the weekend, freeze the shaped rolls, and grill them when you need a quick sandwich.