Description
This Pane Bianco is a stunning and flavorful loaf filled with a delicious blend of fresh basil, garlic, sun-dried tomatoes, and shredded Italian cheese. It’s perfect as a side to any meal or as a snack on its own. Enjoy the aromatic flavors and soft texture of this beautiful, homemade bread!
Ingredients
Scale
- 3 cups unbleached bread flour (about 361 grams)
- 2 teaspoons instant yeast
- 1 1/4 teaspoons salt
- 1 large egg
- 1/2 cup lukewarm milk (113 grams)
- 1/3 cup lukewarm water (74 grams)
- 3 tablespoons olive oil (35 grams)
- 3/4 cup shredded Italian-blend cheese (85 grams)
- 1/2 cup oil-packed sun-dried tomatoes (113 grams)
- 3 garlic cloves, peeled & minced
- 1/3 cup chopped fresh basil leaves (14 grams)
Instructions
- Combine all the dough ingredients in a bowl (or the bread machine bucket). Mix and knead by hand, with a mixer, or in your bread machine set to the dough cycle to form a smooth, soft dough. It should stick a bit to the bottom of the bowl if using a stand mixer.
- Place the dough in a lightly greased bowl, cover, and let it rise until doubled in size, about 45 to 60 minutes. (Rising times can vary based on your environment; look for the dough to double in size, not by time.)
- While the dough rises, thoroughly drain the sun-dried tomatoes and pat them dry. Use kitchen shears to cut them into small pieces. Do the same with the basil.
- Gently deflate the dough and roll it into a 22″ x 8 1/2″ rectangle. Spread the shredded cheese, sun-dried tomatoes, garlic, and basil over the dough.
- Starting from one long edge, roll the dough into a log and pinch the edges to seal. Place the seam-side down on a greased or parchment-lined baking sheet.
- Using kitchen shears, cut the log lengthwise down the center about 1″ deep, stopping 1/2″ from the other end. Be careful not to cut all the way through to the bottom.
- Form the dough into an “S” shape, then tuck both ends under the center to form a “figure 8” shape. Pinch the ends together to seal.
- Cover and let rise in a warm place until doubled, about 45 to 60 minutes.
- Preheat the oven to 350°F. Once the bread has risen, uncover it and bake for 35 to 40 minutes. After 20 to 25 minutes, tent the bread with foil to prevent over-browning.
- Remove from the oven and transfer to a rack to cool. Enjoy warm or at room temperature. Store well-wrapped for freshness.
Notes
- For best results, use unbleached bread flour.
- If you don’t have kitchen shears, you can use a sharp knife to cut the dough.
- This bread can be stored wrapped in plastic or foil for up to 3 days at room temperature.
- Feel free to experiment with different types of cheese or herbs for the filling!
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg