PANE BIANCO
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of PANE BIANCO calories by ingredient
Introduction
Pizza Bread Pizza BreadNumber of Servings: 1
Ingredients
-
Bread
3 cups Unbleached Bread Flour*
2 teaspoons instant yeast
1 1/4 teaspoons salt
1 large egg
1/2 cup lukewarm milk
1/3 cup lukewarm water
3 tablespoons olive oil
Filling
3/4 cup shredded Italian-blend cheese or the cheese of your choice
1/2 cup oil-packed sun-dried tomatoes, drained and diced into 1/2″ pieces; or your own oven-roasted tomatoes, diced
3 to 6 cloves garlic, peeled and minced
1/3 cup chopped fresh basil, green or purple
Tips
Don’t be tempted to go heavy on the fillings; over-stuffing this bread will create a messy-looking loaf.
Be careful not to let the bread rise too long; over-risen bread will lose its shape.
Some of the filling will be exposed as the bread bakes, which means it may char. When shaping the loaf, tuck any larger pieces of tomato or basil down into the dough. And keep your eye on it. When the loaf is a light golden brown, tent it with aluminum foil to protect the filling from burning.
Directions
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.