This beautiful Italian Pane Bianco is a soft white loaf filled with sundried tomatoes, fresh basil, shredded cheese, and garlic.
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!
More Bread Recipes on Never Enough Thyme:
- Whole Wheat Sourdough Bread
- Cheesy Onion and Herb Bread
- Steakhouse Honey Wheat Bread
- Brown Irish Soda Bread
- Cheddar Dill Quick Bread
Italian Bread Recipes from Other Bloggers:
- Calzone from A Baker’s House
- Italian Easter Cheese Bread from Kudos Kitchen By Renee
- Pane di Genzano from Karen’s Kitchen Stories
- Rosemary Red Onion Beer Bread from Shockingly Delicious
- Pane di Pasqua (Italian Easter Bread) from Cake Duchess
- Tuscan Lemon Quick Bread with Limoncello Glaze from Rhubarb and Honey
- Pane Toscano (Tuscan Bread) from All Roads Lead to the Kitchen
Like This Recipe? Pin It!
Pane Bianco Filled with Tomato, Basil, and Garlic
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
Original recipe 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:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 214 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 23mg Sodium: 448mg Carbohydrates: 29g Fiber: 2g Sugar: 1g Protein: 7g
Be sure to follow me on instagram and hashtag #nevrenoughthyme or tag @nevrenoughthyme so I can see and share what you make! if you like this recipe, be sure to follow me on social media so you never miss a post:
This is so beautiful and looks ridiculously delicious!!
Thanks, Sues! I really enjoyed making it.
What a beautiful loaf. It almost looks to pretty to eat.
But eat it we did! I actually sliced it, drizzled with olive oil and broiled it for a few minutes. Really, really good.
This is a show stopper for sure! Thanks for the step by step photos, especially helpful to see how that shape is formed. Wow!!
You’re welcome, Holly. The shaping only sounds difficult – it’s very easy to do.
Yes, please — and thank you! This looks and sounds delicious. xo
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!
What a quality post! This bread looks like it is something I would want every day. Looks beautiful too.
Thank you, Ginny!
This looks amazing…you make it seem so easy
Lana this is gorgeous – and you are right, it doesn’t seem as complicated as it looks!!!
It’s really quite easy, Nancy. You should make one!
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!
Thank you so much for the lovely compliment, Lora. I so enjoyed creating this loaf!
Mmmm soft bread with sundered tomatoes? Yes, please, Lana! P.s. Looking forward to seeing you on Instagram =)
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!
The shaping was so much easier than I thought it would be! Thanks so much, Karen.
omg … this is absolutely gorgeous! I cannot wait to make a loaf of this for my family … they will love me!
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!
If your family enjoys homemade bread, they’ll love this loaf, Ashley! I hope you’ll give it a try.
Beautiful bread! Pinned!
Thanks, Maria!
Beautiful, Lana. I made one a few years ago and was thrilled with the results. I love your selection of filling ingredients.
Thank you, Renee. We really enjoyed this loaf.
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.
I can believe that! It’s a really pretty bread.
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! : )
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.
I could never make that. So impressive!
Miss P
You could so make this. It was really easy.
This bread looks absolutely amazing! Pinned! Definitely making this over the weekend!!! ♡ cheers♡
I’d love to know how it works out for you, Cheyanne!
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!
It really is easy, Liren. Hope you’ll give it a try for yourself.
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!!
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.
There is no way I would make this. But Boy Howdy I love to eat it.
VERY impressive. What a beautiful bread entry.
Sure you could make this, Carol! It just looks difficult, but it’s quite easy, really.
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!!!
So sorry you had problems with your bread, Liz. Looking forward to seeing what you make next month, though :-)
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!
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.
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.
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/
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!
You could surely give it a try, Pamela. Let me know how it works out!
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!
Congratulations Lana! That’s a pretty achievement!
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?
I wouldn’t recommend it. It would most likely over-rise and then fall. I’d do it all the same day.