Description
This Pane Bianco with Sun-Dried Tomatoes is a beautiful, twisted bread loaf bursting with rich Italian flavors. Soft, fluffy bread envelops a savory filling of sun-dried tomatoes, fresh basil, garlic, and melted Italian cheese — a perfect centerpiece for any meal or a delicious snack on its own. Trust me, this bread will fill your kitchen with irresistible aromas and your heart with pure joy! #PaneBianco #ItalianBread #SunDriedTomatoes
Ingredients
Scale
Bread Dough
- 3 cups unbleached bread flour (about 361g)
- 2 teaspoons instant yeast
- 1¼ teaspoons salt
- 1 large egg
- ½ cup lukewarm milk (113g)
- ⅓ cup lukewarm water (74g)
- 3 tablespoons olive oil (35g)
Filling
- ¾ cup shredded Italian-blend cheese (85g)
- ½ cup oil-packed sun-dried tomatoes, drained and chopped (113g)
- 3 garlic cloves, minced
- ⅓ cup chopped fresh basil leaves (14g)
Instructions
- In a large bowl or stand mixer, combine flour, yeast, and salt. Add the egg, milk, water, and olive oil. Mix until a soft dough forms.
- Knead the dough for about 6–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
- Meanwhile, prepare the filling by mixing together the cheese, sun-dried tomatoes, garlic, and basil in a bowl.
- Punch down the dough and roll it out into a 22” x 8½” rectangle. Spread the filling evenly over the surface.
- Starting with the long edge, roll the dough into a log. Pinch the seam to seal.
- Using a sharp knife, slice the log lengthwise down the center, leaving one end intact. Twist the two halves together, keeping the cut sides up.
- Form the twisted dough into an “S” shape and tuck the ends under. Place on a parchment-lined baking sheet. Cover and let rise for about 45 minutes.
- Preheat oven to 350°F (175°C). Bake the loaf for 35–40 minutes, or until golden brown and cooked through.
- Cool slightly before slicing and serving.
Notes
- Make sure the sun-dried tomatoes are well-drained to avoid soggy bread.
- Use a sharp serrated knife to slice the dough for a clean cut before twisting.
- Feel free to swap Italian-blend cheese for mozzarella or provolone for a milder taste.
- This bread is fantastic served warm with a drizzle of olive oil or alongside soups and salads.
- Leftovers can be toasted the next day for a delicious snack.
Nutrition
- Serving Size: 1 slice (about 1/12 loaf)
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg