PANE BIANCO
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Bread3 cups Unbleached Bread Flour*2 teaspoons instant yeast1 1/4 teaspoons salt1 large egg1/2 cup lukewarm milk1/3 cup lukewarm water3 tablespoons olive oilFilling3/4 cup shredded Italian-blend cheese or the cheese of your choice1/2 cup oil-packed sun-dried tomatoes, drained and diced into 1/2″ pieces; or your own oven-roasted tomatoes, diced3 to 6 cloves garlic, peeled and minced1/3 cup chopped fresh basil, green or purple
Add bread ingredients to machine, make dough.
Let dough relax for 10 minutes.
Roll dough out into an 8 1/2" x 22" rectangle.
Spread the dough with the cheese, tomatoes, garlic, and basil; Note the tomatoes; if you use your own tomatoes, make sure they’ve been roasted thoroughly enough that they won’t exude any additional juice as the bread bakes.
Notice the quantity of filling seems rather spare. It is because too much stuffing can lead to a misshapen, messy looking loaf.
Starting with one long edge, roll the dough into a log the long way.
Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.
Using kitchen shears, start 1/2″ from one end and cut the log lengthwise down the center about 1″ deep, to within 1/2″ of the other end.
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 gently to seal.
Cover and let rise in a warm place until doubled in size, 45 to 60 minutes.
While the loaf is rising, preheat the oven to 350°F.
Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 25 to 30 minutes to prevent over-browning. When it’s done, remove the bread from the oven and transfer it to a rack to cool.
Serving Size: 11/2 Lb. Loaf
Number of Servings: 1
Recipe submitted by SparkPeople user FRANKJAK.
Let dough relax for 10 minutes.
Roll dough out into an 8 1/2" x 22" rectangle.
Spread the dough with the cheese, tomatoes, garlic, and basil; Note the tomatoes; if you use your own tomatoes, make sure they’ve been roasted thoroughly enough that they won’t exude any additional juice as the bread bakes.
Notice the quantity of filling seems rather spare. It is because too much stuffing can lead to a misshapen, messy looking loaf.
Starting with one long edge, roll the dough into a log the long way.
Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.
Using kitchen shears, start 1/2″ from one end and cut the log lengthwise down the center about 1″ deep, to within 1/2″ of the other end.
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 gently to seal.
Cover and let rise in a warm place until doubled in size, 45 to 60 minutes.
While the loaf is rising, preheat the oven to 350°F.
Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 25 to 30 minutes to prevent over-browning. When it’s done, remove the bread from the oven and transfer it to a rack to cool.
Serving Size: 11/2 Lb. Loaf
Number of Servings: 1
Recipe submitted by SparkPeople user FRANKJAK.
Nutritional Info Amount Per Serving
- Calories: 100.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 1.0 g
- Protein: 3.0 g
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