Few months back when I baked this bread I was amazed by the different shapes of bread baked by others and how it is considered as a form of art. I bookmarked some but the bread that caught my attention the most was this Italian bread Pane Bianco. Not only the shape but also the ingredients that go into this bread as a filling. I love garlic and when it is roasted I love even more. The other ingredient that stole my heart is the sundried tomatoes. Lately I am in love with this and I throw them in my salad, soup, sandwiches and what not. To me the oil-packed sundried tomatoes are the best.
‘Pane’ in Italian means bread and ‘bianco’ means white so it is basically a white bread but filled with roasted garlic, sundried tomatoes and basil. Italians cannot go without cheese, naturally lots of cheese go in the filling as well but you may always adjust according to your taste.
The bread itself is soft and has a great texture. The taste is just awesome and tastes very close to a pizza or even better. While baking the aroma of the bread fills the house. The herb, the roasted garlic together give a great flavor to the bread.
The shaping of the bread is very easy though it looks very complicated. Bake one today and impress your friends and family. They will love you.
Tips:
If you want you may halve the recipe and make one loaf. Store the leftover bread in a paper bag. Fresh baked ones taste best. To roast a head of garlic, keep the garlic whole but slightly cut the end. Take a piece of aluminum foil and place the garlic. Drizzle a teaspoon of olive oil and mix well with your hand. Pre heat the oven to 400F. Wrap the garlic in the foil and roast it in the oven for around 1 hour. You will know it is done when the garlic is golden brown in color.
Recipe adapted from: King Arthur Flour
Sending this bread to Yeastspotting
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ROASTED GARLIC,SUNDRIED TOMATO AND BASIL FILLED PANE BIANCO
- YIELD: 2 Loaves
- PREP: 60 mins
- COOK: 40 mins
- READY IN: 3 hrs 10 mins
The bread itself is soft and has a great texture. The taste is just awesome and tastes very close to a pizza or even better. While baking the aroma of the bread fills the house. The herb, the roasted garlic together give a great flavor to the bread.
INGREDIENTS
- 6 cups bread flour
- 1/2 cup water @ 110-115 F
- 1 cup low-fat milk @ 110-115 F
- 1/3 cup extra virgin olive oil
- 2 large eggs
- 4 teaspoons instant yeast
- 1/4 cup granulated sugar
- 2 teapsoons salt
- 1 8 1/2 oz jar sundried tomato oil-packed
- 2 heads garlic roasted (see tips)
- 1/2 cup fresh basil chopped
- 1 cup Italian cheese shredded
INSTRUCTIONS
-
- In a large bowl combine the water, milk, eggs, olive oil, sugar, yeast ,flour and salt. Mix and knead well for at least 10-12 minutes or until it forms a smooth and soft dough.
- Place the dough in a greased bowl, cover and let it rise in a warm place for about an hour or until it has doubled in size.
- Meanwhile make the filling. Drain completely the sundried tomatoes and let sit on a paper towel so that the excess oil is absorbed. Finely chop tomatoes. Peel the cloves of roasted garlic and mix with the tomatoes well.
- Line two baking sheets with parchment paper.When the dough has doubled in size, gently deflate the dough and divide into two equal parts. Roll one ball into a 22’X 8″ rectangle.
- Spread half the garlic tomato mixture and sprinkle half the cheese and chopped basil. Now start rolling from one long edge into a log. Pinch the edges to seal.
- Place the log on a baking sheet, seam side down. Now with a kitchen scissors, start 1/2″ from one end and cut the log lengthwise down the center about 1″ deep to within 1/2′ around the other end.
- Keeping the cut side up form a ‘S’ shape and tuck the ends under to form a figure ‘8’. Pinch the ends together to seal. Cover with a plastic wrap and let it rise for 40-45 minutes. Repeat with the remaining dough.
- During the last rising, pre-heat the oven to 350 F. Bake the loaves for 35-40 minutes. If it starts to brown fast, you may tent with a foil after 15-20 minutes.
- Remove the loaves from the pan and cool on a wire rack. Makes about 16 slices each.
- Enjoy warm or at room temperature.
My goodness this bread is just beautiful. Definitely art 😀 Delicious look art at that! Love all the flavors. Pinning!
Thank you Cindy. 🙂 The bread is really yummy and beautiful to look at.
Belissimo! This is gorgeous. I will have to make the time to try it.
Thanks for visiting. Give this bread recipe a try. I know you’ll love it.
Any tips for altitude baking? This will be my first bread baking excursion and I live at 5,000ft. Thanks!
Thanks for visiting. Sorry I haven’t baked any bread at high altitude so I do not have any personal experience on that. I have read some topics regarding this which I hope might help you.
here are the links:
http://www.tasteofhome.com/cooking-tips/breads—rolls/baking-yeast-breads-at-high-altitudes
http://www.kingarthurflour.com/recipe/high-altitude-baking.html
thanks
This is gorgeous! I live your generous quantity of roasted garlic–I’ll use that when I make this bread.
I just made your bread, minus the cheese and subbed some dried red pepper flakes along with a bunch of fresh herbs. Oh. My. Heck! I cooked it in a giant roaster pan and it filled the whole pan. Talk about a “sin casserole” because it’s a sin that something tastes that good! It’s going to rock with the chunky potato & bacon soup that I made for dinner.
Thank YOU!
Thank You so much for trying the bread recipe and letting me know!The potato and bacon soup sounds yummy!:)