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Pan di fornu – traditional sandwiches

door Linda Terrizzi

Usually we eat our evening meal with rice or funchi. But sometimes a sandwich with dinner is also so tasty. Such a pan di fornu (translated: 'bread from the oven') is indispensable for soup or stew! 

The pan di fornu is a sandwich that is easy to make. You can bake them 'as is' or sprinkle them with sesame seeds, poppy seeds or nigella seeds. All equally delicious!



This recipe makes about 12 sandwiches.

INGREDIENTS:

  • 500 gr wheat flour
  • 7 g dried yeast OR 24 g baker's yeast
  • 1 tablespoon of sugar
  • 1 teaspoon salt
  • 80 ml olive oil
  • 250 ml water
  • 1 egg, jammed
  • optional: sesame seed, poppy seed or nigella seed

PREPARATION PAN DI FORNU:

Make sure the water is lukewarm.

Mix the water with the yeast and sugar and let it sit for about 10 minutes.

Now mix the flour with the salt and olive oil.



Add the water and knead it into a smooth dough.

It is best to knead by hand for about 15 minutes and with a food processor about 5 minutes on the highest setting.

Let the bowl of dough (covered with plastic wrap) rest for an hour in a warm place.

Knead the dough again, this time very briefly.



Divide the dough into 12 balls.

Roll out each ball into a 'snake' of about 20 cm.

Roll up the 'hose' and squeeze the end tightly.

Rest the scoops of dough on a baking sheet (lined with baking paper).

The buns should now rise again for about 60 minutes.

Preheat the oven to 225 degrees.



Brush the rolls with some beaten egg and sprinkle with sesame or poppy seeds if desired

Bake the pan di fornu for 12-15 minutes until done and golden.

Let them cool and serve with a meal with soup, salad or pot roast.

Enjoy!

antillean sandwiches pan di fornu recipe antilliaans-eten.nl jurino

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