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Pane Bianco Recipe

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This recipe for Pane Bianco, by , is from The Dodd Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Alex Dodd

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients
Dough

3 cups (361g) King Arthur Unbleached Bread Flour*
2 teaspoons instant yeast
1 1/4 teaspoons salt
1 large egg
1/2 cup (113g) lukewarm milk
1/3 cup (74g) lukewarm water
3 tablespoons (35g) olive oil
*See "tips," below.
Filling

3/4 cup (85g) shredded Italian-blend cheese or the cheese, of your choice
1/2 cup (113g) oil-packed sun-dried tomatoes or your own oven-roasted tomatoes
3 to 6 cloves garlic, peeled and minced
1/3 cup (14g) chopped fresh basil, green or purple

Directions:
Directions:
Instructions
To make the dough:
Combine all of the dough ingredients in a bowl (or the bucket of your bread machine), and mix and knead — by hand, using a mixer, or in your bread machine set on the dough cycle — to make a smooth, very soft dough. The dough should stick a bit to the bottom of the bowl if you're using a stand mixer.

Place the dough in a lightly greased bowl, cover, and let it rise until it's doubled in size, about 45 to 60 minutes. Note: When making anything with yeast, it's best to let the dough rise to the point the recipe says it should, e.g., "doubled in bulk," rather than watching the clock. Rising times are only a guide; there are so many variables in yeast baking that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.

Meanwhile, thoroughly drain the tomatoes, patting them dry. Use kitchen shears to cut them into smaller bits. Shears are also useful for slicing/chopping the basil.

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

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 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.

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

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.

Tips from our Bakers
Substitute all-purpose flour 1:1 for the bread flour in the recipe, if desired. Reduce the water to 1/4 cup.
Want to make a gluten-free version of this bread? See our gluten-free focaccia recipe, with its tips for adding filling.
Want to make a softer loaf with extended shelf life? Try the tangzhong technique, a Japanese method for increasing the softness and shelf life of yeast rolls. Begin by measuring out the flour and milk you’ll be using in the recipe. Now take 3 tablespoons of the measured flour and the 1/2 cup milk; put them in a saucepan set over medium-high heat. Cook the mixture, whisking constantly, until it forms a thick slurry; this will take about 1 1/2 to 2 1/2 minutes. Transfer the cooked mixture to a bowl, let it cool to lukewarm, then combine it with the remaining flour and the other dough ingredients, increasing the amount of water to 3 1/2 ounces (1/2 cup less 1 tablespoon). Proceed with the recipe as directed. Well-wrapped and stored at room temperature, your loaf should stay soft and fresh for several days.

 

 

 

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