King Arthur Flour has started a new Bakealong feature where once a month they share a recipe with step by step photos and encourage people to follow along and make the recipe. I think this is such a fun idea and I’m excited to continue expanding my bread-making skills. For the first month they featured the recipe for this beautiful Pane Bianco. While it was a bit time consuming, the technique wasn’t that hard and the end result was so worth it.
This lovely bread has a soft texture and is filled with fresh basil, shredded cheese, and chopped sun-dried tomatoes. I served this alongside a big salad and it was a perfect summer dinner. I have a feeling I’ll be making this bread again and again!
I frequently reach for my food scale when making bread recipes and would recommend you do the same. Depending on how you measure your dry ingredients there can be a lot of variation which leads to inconsistent results. I find that weighing my ingredients is actually quicker than measuring and it increases the likelihood of getting a delicious finished product.
- 3 cups (361 g.) unbleached bread flour
- 2 tsp. instant yeast
- 1¼ tsp. salt
- 1 egg
- ½ cup (113 g.) lukewarm milk
- ⅓ cup (74 g.) lukewarm water
- 3 tbl. (35 g.) olive oil
- ¾ cup shredded Italian blend cheese
- ½ cup oil packed sun-dried tomatoes, dried well and diced
- 2 cloves garlic, minced
- ⅓ cup chopped fresh basil
- Combine all of the dough ingredients in a bowl (I used my mixer fit with the dough hook). Mix and knead (by hand or with mixer) until the dough comes together and is a cohesive, smooth, soft dough. It will stick slightly to the bottom of the bowl.
- Place in a lightly greased bowl. Cover and let rise until it's doubled in size, approximately 45 to 60 minutes.
- Gently deflate the dough then let it rest for an additional 10 minutes. Gently shape it into a 22" x 8½" rectangle using a rolling pin and your fingers to stretch it into place. Spread evenly with the cheese, tomatoes, garlic, and basil.
- Starting with the long end, roll the dough into a log. Pinch the ends to seal. Place the log, seam side down, on a parchment lined baking sheet. Using kitchen shears, start ½" from one end and cut the log lengthwise down the center about 1" deep, to within ½" of the other side.
- Shape the log into an "S", keeping the cut side facing up. Tuck the ends under the center of the "S" to form a figure 8.
- Cover and let rise in a warm place until double in size, about 45 to 60 minutes. While the loaf is rising, heat the oven to 350 degrees.
- Uncover the bread and bake for 35-40 minutes. Check it after 20 minutes and cover with foil to prevent excessive browning. Once finished, remove from the oven and allow to cool slightly before slicing and serving.
Source: King Arthur Flour