Pane Bianco Cheese Bread Recipe | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: Pane Bianco For Brunch, Lunch Or Cocktails – THE NIBBLE Blog – Adventures In The World Of Fine Food
THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

TIP OF THE DAY: Pane Bianco For Brunch, Lunch Or Cocktails

Pane Bianco Recipe

Unbleached Bread Flour
[1] Pane bianco, a delicious treat at any meal. [2] The award-winning recipe uses unbelted bread flour (photos courtesy King Arthur Flour).

  Pane bianco means “white bread” in Italian, but this jazzy recipe is a cheese bread: dough stuffed inside-out with sundried tomatoes, basil, garlic and Italian cheeses.

It’s a treat for breakfast, with a light lunch like salad or soup, or with beer, wine and cocktails.

If you serve a bread basket at dinner (or at special dinners), these slices will disappear quickly!

The original recipe, by Dianna Wara of Washington, Illinois, took first place in the first-ever National Festival of Breads.

P.J. Hamel of King Arthur Flour simplified the recipe a bit so that any home baker can make it. She notes, “The unique shape is simple to achieve, and makes an impressive presentation.” Thanks to both ladies for this delicious treat!

The recipe takes 2 hours 40 minutes, because the dough must rise and then bake; but actual prep time is just 30 minutes and the steps are easy.

RECIPE: PANE BIANCO WITH SUNDRIED TOMATOES & BASIL

You can see a step-by-step pictorial at KingArthurFlour.com.

Ingredients For 1 Loaf (About 20 Slices)
 
For The Dough

  • 3 cups unbleached bread flour (see the tips below)
  • 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
  •  
    For The Filling

  • 3/4 cup shredded Italian-blend cheese or the cheese of your choice
  • 1/2 cup oil-packed sun-dried tomatoes (you can marinate plain sundries tomatoes in your own oil) or your own oven-roasted tomatoes
  • 3 to 6 cloves garlic, peeled and minced
  • 1/3 cup chopped fresh basil (purple basil adds something extra)
  •  

    Preparation

    1. MAKE the dough: Combine all of the dough ingredients in a bowl (or the bucket of a bread machine). Mix and knead by hand or with a mixer; or in a bread machine set on the dough cycle. You should have a smooth, very soft dough that should stick a bit to the bottom of the bowl of a stand mixer.

    2. PLACE the dough in a lightly greased bowl, cover, and let it rise for 45 to 60 minutes, or until it’s doubled in size. Meanwhile…

    3. DRAIN the tomatoes thoroughly, patting them dry. Use kitchen shears to cut them into smaller bits.

    4. DEFLATE gently deflate the dough. Flatten and pat it into a 22″ x 8 1/2″ rectangle. Spread with the cheese, tomatoes, garlic, and basil.

    5. 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.

    6. 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.

    7. 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. Cover and let rise in a warm place until double, 45 to 60 minutes. While the loaf is rising, preheat the oven to 350°F.

    8. UNCOVER the bread and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning.

    9. REMOVE the bread from the oven, and transfer it to a rack to cool. Enjoy warm or at room temperature. Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage.

     
    BAKING TIPS

  • You can substitute all-purpose flour 1:1 for the bread flour in the recipe, if desired. Reduce the water to 1/4 cup.
  • Use a light touch with your 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.
  •  

    Sundried Tomatoes In Oil

    Italian Cheese Blend
    [1] Use sundries tomatoes in oil. You can buy plain sundries and marinate them in your own oil (photo courtesy Bella Sun Luci).[2] Use your favorite Italian cheese blend (photo courtesy Sargento).

     

  • Keep your eye on the loaf: Much of the filling will be exposed as the bread bakes. When it’s a light golden brown, tent it with aluminum foil to prevent the exposed tomatoes and basil from burning.
  •   




    Comments are closed.



    © Copyright 2005-2019 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.