Pane Bianco with Tomato, Basil, and Garlic
Italian Pane Bianco is a soft white bread filled with sundried tomatoes, cheese, fresh basil, and garlic and shaped into a figure-8.
Servings 12 servings
Ingredients
- ¼ cup warm water
- 2 tablespoons sugar
- 2 teaspoons instant yeast
- ½ cup low-fat milk warmed
- 3 tablespoons extra virgin olive oil
- 1 egg
- 2 teaspoons salt
- 3 cups bread flour
- 4 ounces oil-packed sundried tomatoes
- ⅓ cup chopped fresh basil
- ½ teaspoon garlic powder
- ¾ cup shredded Italian cheese blend
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.¼ cup warm water, 2 tablespoons sugar, 2 teaspoons instant yeast, ½ cup low-fat milk, 3 tablespoons extra virgin olive oil, 1 egg, 2 teaspoons salt, 3 cups bread flour
- 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.4 ounces oil-packed sundried tomatoes, ⅓ cup chopped 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.½ teaspoon garlic powder, ¾ cup shredded Italian cheese blend
- 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
- When making yeast breads, it's best to let the dough rise to the point stated in the recipe (i.e. "until doubled in bulk") rather than watching the clock.
- Let the bread cool to room temperature before cutting and serving. The interior of a loaf of bread continues to cook as it cools and it's important to allow that to take place.
- Don't try to substitute fresh tomatoes for the sun-dried in this recipe. That would cause the dough to be too wet.
- It is important to use bread flour for this recipe. It's gluten structure gives strength to the dough.
- Store the bread in an airtight plastic bag at room temperature for 2 to 3 days. Freeze, well-wrapped, for up to two months.
Nutrition
Serving: 1 | Calories: 211kcal | Carbohydrates: 29g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 437mg | Potassium: 222mg | Fiber: 2g | Sugar: 3g | Vitamin A: 196IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 1mg
