Pane Bianco
3 cups bread dough
2 teaspoons yeast
½ half teaspoon sugar
1 ¼ teaspoons salt
1 large egg
½ cup lukewarm milk
1/3rd cup lukewarm water
3 tablespoons olive oil
¾ cup shredded Italian blend cheese (I added a cup)
½ cup oil-packed sundried tomatoes well drained and
chopped (or cut with scissors)
3 to 6 cloves garlic peeled and minced (if you like
garlic I don’t can no longer eat it so I use garlic salt before I roll it up)
1/3rd cup chopped fresh basil
mix yeast sugar and milk and water in the bowl of your
stand mixer let it proof for ten minutes
add the oil and egg and mix
add the flour and knead the dough for ten minutes with
the dough hook of the mixer until dough is very soft you can do this by hand
and sometimes I do if I want to beat something up
turn the dough into a buttered bowl butter the top of the
dough and let it rise in a draft free spot for one hour or until the dough has
doubled in size
gently deflate the dough then flatten and pat it into a
22” long and 8 ½“ wide or so rectangle I used my extra large Silapt and it was
the perfect length for this dough and it makes clean up a snap I also use a
large ruler for this part but I get funny that way in the kitchen
spread the cheese on the dough then the tomatoes then the
basil don’t make it too heavy with toppings or the bread will break this can be
kind of tricky so if you aren’t used to stuffed breads go cautiously the first
time!
roll the dough up like you would roll cinnamon rolls
pinch the long seam shut
transfer the dough seam side down to a lightly greased sheet
pan (I greased my regulation size Silpat for this but greased it first)
starting ½ inch in from one end of the log use kitchen
shears to cut the log lengthwise down the center 1 inch deep and ½ inch from
the other end
Still keeping the cut side up form the dough into an S
shape
Tuck both ends under the center of the S to form a figure
8
Pinch the ends together to seal
Cover the loaf and let it rise in a draft free place
until double 45 to 60 minutes
bake at 350 degrees for 40 minutes after 20 minutes tent
the dough then finish baking (my oven runs hot so I first baked it at 370 then
lowered to 360 for second 20 minutes) be very careful when you lift it off the baking sheet onto the cooling rack it is wobbly in the middle until it cools
this bread looks beautiful and it seems tricky but it
actually is very easy and tasty especially the next day yum