Pane Bianco bread
The swirly shaped Pane Bianco bread with a filling of garlic , sun-dried tomatoes and basil leaves looks so beautiful that I was tempted to try my hand at baking it ! My basil plant had a few leaves to spare me and a bottle of homemade sun-dried tomatoes was sitting safely in my fridge, I gleefully opted to bake this complicated bread. As I went about the procedure I was truly amazed at how really simple it is!
(Pictures can indeed be very deceiving!)
Here’s the recipe adapted from King Arthur Flour website.
‘Tomato, Basil &Garlic filled Pane Bianco Bread.’
The flavor of garlic, basil and the sundried tomatoes on each slice of bread was awesome! I had it with a bowl of Tomato Soup. Absolutely yummylicious !!!
Pane Bianco Bread with Garlic Basil and Sundried Tomatoes
Ingredients
• 3 cups all purpose flour
• ¼ cup warm water
• 1/8th cup sugar or 1 Tbsp sugar
• 2 tsp instant yeast
• ½ cup warm low-fat milk
• 1Table spoon &1 tsp extra-virgin olive oil
• 1 large egg
• 1 tsp salt
Filling
• 2 tablespoon oil-packed sun-dried tomatoes
• 1/2 teaspoon garlic powder
• ½ cup shredded cheese (I used Cheddar cheese)
• ½ cup chopped fresh basil
• ½ tsp onion powder
• 2 tbsp Parmesan cheese
Method
1. Warm water and add the yeast and sugar.Let it stand for about 5 – 10 mins till it becomes frothy. Add this to the other ingredients like flour, oil, warm milk and salt. Also add the beaten egg.
2. Knead to a soft dough.
3. If you’re kneading in a stand mixer, it should take 5 to 7 minutes at second speed. The dough should clean the sides of the bowl, perhaps sticking a bit at the bottom.Take out the dough.
4. Place the dough in a greased bowl, and turn to grease the top. Cover and let rise in a warm place until double, about 45 minutes to 1 hour.
5. What I did…I dumped all the ingredients into my Bread Machine and set it to ‘dough” It took about 1 hr & 20 mins for the dough to rise so very beautifully.
6. Meanwhile, drain the sun-dried tomatoes, lay them on a paper towel to absorb any excess oil. Finely chop the tomatoes and basil leaves.
7. Next, gently deflate the risen dough and put it on a table top. .
8. Roll into a 22″ x 8 1/2″ rectangle.
9. Sprinkle garlic powder, onion powder, cheese, basil, and the sun-dried tomatoes.
10. Starting with one long edge, roll the dough into a log .
11. Pinch the edges to seal.
12. Line a baking sheet with parchment paper.
13. Place the log seam-side down on a baking sheet.
14. Using kitchen scissors, cut the log lengthwise down the center about 1″ deep, leaving 1/2″ on either ends.That is, 1/2 ” on either sides of the log is left uncut.
15. Keeping the cut side up, form an “S” shape. Tuck both ends under the center of the “S” to form a “figure 8”; pinch the ends together to seal.
16. Cover and let rise in a warm place until double, 45 to 60 minutes.
17. Brush the top with egg wash.
18. Preheat the oven to 350°F and bake for 35 to 40 minutes.
That’s it! Easy! Not at all complicated!!
