Pane Bianco Filled with Tomato, Basil, and Garlic

Name: Pane Bianco Filled with Tomato, Basil, and Garlic
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1
Ingredients: 1/4 cup warm water; 2 tblsp. sugar; 2 tsp. (1 pkg.) instant yeast; 1/2 cup low-fat milk, warmed; 3 tblsp. extra virgin olive oil; 1 egg; 2 tsp. salt; 3 cups bread flour; 4 oz. oil-packed sundried tomatoes; 1/2 tsp. garlic powder; 3/4 cup shredded Italian cheese blend; 1/3 cup chopped fresh basil

Pane Bianco Filled with Tomato, Basil, and Garlic. From @NevrEnoughThyme http://www.lanascooking.com/pane-bianco-filled-with-tomato-basil-and-garlic-twelveloaves

This lovely Pane Bianco (Italian for “white bread”) is a soft white bread filled with sundried tomatoes, cheese, fresh basil, and garlic which is shaped into a figure 8. And even though it looks a little complicated, it’s really easy as pie.

This recipe came from a bread baking group I used to be part of along with several other food bloggers. We’d set a theme for each month and bake something related. One month the theme was Italian Breads. Although there are loads of beautiful, traditional Italian breads, I’ve always wanted to try my hand at a shaped loaf. Something like a braided or knotted bread. I knew I’d found exactly the recipe I wanted to make when I was looking around on the King Arthur Flour web site, my number one resource for all things related to baking.

I posted a photo of the finished loaf of Pane Bianco on Instagram right after it came out of the oven and it got more “likes” than any photo I’ve ever posted. Not only is it visually stunning, it’s really delicious and it makes your house smell wonderful while it’s baking!

This beautiful Italian Pane Bianco is a soft white loaf filled with sundried tomatoes, fresh basil, shredded cheese, and garlic. Click To Tweet

How to Make Pane Bianco:

Place the first 8 ingredients (water through flour) in the bowl of a stand mixer fitted with a dough hook (or large mixing bowl if working by hand). Mix on lowest speed (or stir with a wooden spoon) until a soft dough begins to form. Increase the speed slightly and knead for 5 to 7 minutes or until the dough cleans the sides of the bowl. Hand kneading time should be approximately the same and should produce a smooth ball of dough. Grease a large, clean bowl. Place the dough in the bowl, turning so that the top is greased.

Cover and let rise until doubled in volume, about 45 minutes to 1 hour.

While the dough is rising, thoroughly drain the sundried tomatoes and finely dice them. Chop the fresh basil.

Gently deflate the dough. Roll it into a rectangle about 22” x 8.5”. Evenly distribute the garlic powder, cheese, tomatoes, and basil over the rectangle of dough.

Starting with a long edge, roll the dough into a log as you would do for making cinnamon rolls. Pinch the edge to seal.

Place the rolled dough on a parchment paper lined baking sheet with the seam side down. Using kitchen shears or a very sharp knife, start about 1 inch from an end and slice the roll about 1” deep to within 1 inch of the opposite end.

How to Shape the Stuffed Pane Bianco

Form the sliced roll into an “S” shape. Bring the two ends together under the roll and pinch them together.

Cover and let rise again until doubled in size for 45 minutes to 1 hour. During the last part of the rising, preheat the oven to 350 degrees.

Bake for 35 to 40 minutes. Tent the loaf with foil after 15 minutes of baking if it seems to be browning too quickly. Remove from the oven and cool completely on a wire rack.

Enjoy!

Pane Bianco Filled with Tomato, Basil, and Garlic

Yield: 1

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

A soft while loaf filled with sundried tomatoes, fresh basil, cheese, and garlic.

Ingredients

1/4 cup warm water
2 tblsp. sugar
2 tsp. (1 pkg.) instant yeast
1/2 cup low-fat milk, warmed
3 tblsp. extra virgin olive oil
1 egg
2 tsp. salt
3 cups bread flour
4 oz. oil-packed sundried tomatoes
1/2 tsp. garlic powder
3/4 cup shredded Italian cheese blend
1/3 cup chopped fresh basil

Instructions

Place the first 8 ingredients (water through flour) in the bowl of a stand mixer fitted with a dough hook (or large mixing bowl if working by hand). Mix on lowest speed (or stir with a wooden spoon) until a soft dough begins to form. Increase the speed slightly and knead for 5 to 7 minutes or until the dough cleans the sides of the bowl. Hand kneading time should be approximately the same and should produce a smooth ball of dough.
Grease a large, clean bowl. Place the dough in the bowl, turning so that the top is greased. Cover and let rise until doubled in volume, about 45 minutes to 1 hour.
While the dough is rising, thoroughly drain the sundried tomatoes and finely dice them. Chop the fresh basil.
Gently deflate the dough. Roll it into a rectangle about 22” x 8.5”. Evenly distribute the garlic powder, cheese, tomatoes, and basil over the rectangle of dough. Starting with a long edge, roll the dough into a log as you would for making cinnamon rolls. Pinch the edge to seal.
Place the rolled dough on a parchment paper lined baking sheet with the seam side down. Using kitchen shears or a very sharp knife, start about 1 inch from an end and slice the roll about 1” deep to within 1 inch of the opposite end (see photos for help). Form the sliced roll into an “S” shape. Bring the two ends together under the roll and pinch them together.
Cover and let rise again until doubled in size for 45 minutes to 1 hour. During the last part of the rising, preheat the oven to 350 degrees.
Bake for 35 to 40 minutes. Tent the loaf with foil after 15 minutes of baking if it seems to be browning too quickly. Remove from the oven and cool completely on a wire rack.

Notes

This recipe is from the King Arthur Flour web site.

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

Nutrition Information:

Serving Size: 1
Amount Per Serving:Calories: 3005 Total Fat: 93g Saturated Fat: 31g Cholesterol: 206mg Sodium: 10151mg Carbohydrates: 397g Sugar: 99g Protein: 130g

Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.

More Italian bread recipes you might enjoy:

Calzone from A Baker’s House
Italian Easter Cheese Bread from Kudos Kitchen By Renee
Pane di Genzano from Karen’s Kitchen Stories
Pane di Pasqua (Italian Easter Bread) from Cake Duchess
Pane Toscano (Tuscan Bread) from All Roads Lead to the Kitchen
Rosemary Red Onion Beer Bread from Shockingly Delicious
Tuscan Lemon Quick Bread with Limoncello Glaze from Rhubarb and Honey

« Slow Cooker Shredded Beef Tacos

Spinach and Feta Wraps »

Comments

Sues says
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This is so beautiful and looks ridiculously delicious!!
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- Lana Stuart says
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  Thanks, Sues! I really enjoyed making it.
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Barbara @ Barbara Bakes says
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What a beautiful loaf. It almost looks to pretty to eat.
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- Lana Stuart says
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  But eat it we did! I actually sliced it, drizzled with olive oil and broiled it for a few minutes. Really, really good.
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Holly says
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This is a show stopper for sure! Thanks for the step by step photos, especially helpful to see how that shape is formed. Wow!!
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- Lana Stuart says
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  You’re welcome, Holly. The shaping only sounds difficult – it’s very easy to do.
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Kelly says
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Yes, please — and thank you! This looks and sounds delicious. xo
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Dorothy at Shockingly Delicious says
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Ridiculously gorgeous bread! I have to try your shaping technique. Thank you for explaining it so well. Lovely baking with you this month for #TwelveLoaves!
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Ginny McMeans says
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What a quality post! This bread looks like it is something I would want every day. Looks beautiful too.
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- Lana Stuart says
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  Thank you, Ginny!
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The Food Hunter says
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This looks amazing…you make it seem so easy
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Nancy Buchanan says
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Lana this is gorgeous – and you are right, it doesn’t seem as complicated as it looks!!!
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- Lana Stuart says
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  It’s really quite easy, Nancy. You should make one!
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Lora @cakeduchess says
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Look at you making this fancy and gorgeous pane bianco…bravissima, Lana! I saw a peak of this on FB the other day and I couldn’t wait to get a closer look. Great detailed photos. Wonderful job, my friend!
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- Lana Stuart says
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  Thank you so much for the lovely compliment, Lora. I so enjoyed creating this loaf!
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The Ninja Baker says
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Mmmm soft bread with sundered tomatoes? Yes, please, Lana! P.s. Looking forward to seeing you on Instagram =)
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Karen @ Karen's Kitchen Stories says
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I think I was one of those “likes” on Instagram! I have made this bread and can testify that it is delicious. However, your shaping is far better than mine ever was! Beautiful!
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- Lana Stuart says
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  The shaping was so much easier than I thought it would be! Thanks so much, Karen.
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Kimberly says
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omg … this is absolutely gorgeous! I cannot wait to make a loaf of this for my family … they will love me!
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Ashley @ Wishes and Dishes says
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Holy cow!!!!!! I can see why this was so popular on Instagram! I have literally never seen a bread look this awesome before. I need to try this and impress my family!
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- Lana Stuart says
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  If your family enjoys homemade bread, they’ll love this loaf, Ashley! I hope you’ll give it a try.
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Maria says
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Beautiful bread! Pinned!
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- Lana Stuart says
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  Thanks, Maria!
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Renee - Kudos Kitchen says
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Beautiful, Lana. I made one a few years ago and was thrilled with the results. I love your selection of filling ingredients.
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- Lana Stuart says
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  Thank you, Renee. We really enjoyed this loaf.
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Heather | girlichef says
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I believe it (the likes) – I posted this bread on my blog 2 years ago, and it is STILL one of my most-viewed breads! It looks absolutley gorgeous, I am completely craving some now.
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- Lana Stuart says
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  I can believe that! It’s a really pretty bread.
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[email protected] says
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Lana…you are right. This bread is visually stunning! Even before it goes in the oven to bake! And I can only imagine the aromas in your kitchen. I’ve yet to make a shaped loaf….but you have inspired me! Beautiful! : )
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- Lana Stuart says
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  The whole house smelled delicious for a day! Do try shaping a loaf. It was so very much easier than I thought it would be.
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Miss P says
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I could never make that. So impressive!
Miss P
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- Lana Stuart says
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  You could so make this. It was really easy.
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Cheyanne says
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This bread looks absolutely amazing! Pinned! Definitely making this over the weekend!!! ♡ cheers♡
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- Lana Stuart says
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  I’d love to know how it works out for you, Cheyanne!
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Liren says
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My goodness, this is one of the most stunning loaves I’ve seen! I really must try this for myself – you make it look so easy!
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- Lana Stuart says
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  It really is easy, Liren. Hope you’ll give it a try for yourself.
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Rose | The Clean Dish says
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This is ridiculously beautiful!! I’m so glad you included some how-to pictures because I couldn’t wrap my mind around how you did this! Creative AND beautiful! Your bread club sounds like so much fun!!
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- Lana Stuart says
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  Thank you, Rose! I am so enjoying being part of Twelve Loaves. It inspires me every month to try something new that I might otherwise have never tackled.
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Carol at Wild Goose Teaw says
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There is no way I would make this. But Boy Howdy I love to eat it.
VERY impressive. What a beautiful bread entry.
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- Lana Stuart says
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  Sure you could make this, Carol! It just looks difficult, but it’s quite easy, really.
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Liz says
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Lana, this is such a stunning loaf!!! I actually made an Italian bread but it didn’t keep it’s shape at all—it tasted wonderful, but not very pretty. Yours is on the opposite end of the spectrum. Truly a masterpiece!!!
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- Lana Stuart says
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  So sorry you had problems with your bread, Liz. Looking forward to seeing what you make next month, though :-)
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Jean | DelightfulRepast.com says
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Lana, that is a gorgeous loaf of bread! I’m on a true (no added yeast) sourdough kick right now, but next time I make a non-sourdough I might make one of these!
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- Lana Stuart says
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  I love sourdough, Jean, but I don’t have a starter right now. I need to get one going soon! I do hope you’ll give this one a try sometime and hope you enjoy it.
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Jean | DelightfulRepast.com says
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Lana, just FYI, I posted in December about making a sourdough starter. Everyone does it a little differently, and I always enjoy reading about the different methods.
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- Lana Stuart says
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  I posted my method last year, too, Jean. You can read it in this post: http://www.lanascooking.com/2014/06/03/whole-wheat-sourdough-bread/
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Pamela S says
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I’m afraid to ask this, but I don’t make bread from scratch using yeast. Do you think it would be possible to use frozen dough that I just fill and shape? This is gorgeous!
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- Lana Stuart says
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  You could surely give it a try, Pamela. Let me know how it works out!
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Leigha @ The Yooper Girl says
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Just found your blog through Pinterest- love it!! Your recipes are so creative! This bread is GENIUS. Love the #twelveloaves party! Now I have to go check out everyone else’s breads. I looove making bread!
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Cindy says
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Congratulations Lana! That’s a pretty achievement!
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Christine P. says
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Lana, beautiful bread. Can I make it one day ahead of time, say up to step 7, and then leave it in the fridge and bake on the next day?
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- Lana Stuart says
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  I wouldn’t recommend it. It would most likely over-rise and then fall. I’d do it all the same day.
  Reply

Pane Bianco Filled with Tomato, Basil, and Garlic

How to Make Pane Bianco:

How to Shape the Stuffed Pane Bianco

Pane Bianco Filled with Tomato, Basil, and Garlic

Ingredients

Instructions

Notes

Nutrition Information:

More Italian bread recipes you might enjoy:

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