PANE BIANCO

I know, I know, I DO make non-sweet baked goods, once in a while! I was trying to think of something to make that used tomatoes. My parents have a large garden and a LOT of tomatoes; so many that they don’t know what to do with them, besides make salsa. I was perusing the inter webs when I came across this recipe for Pane Bianco from King Arthur Flour. The finished loaf was gorgeous and the recipe seemed easy enough. Also, I had all the ingredients and wouldn’t have to wait until Monday to bake it! Roasted tomatoes, garlic, basil and a tri-blend of Italian cheeses are rolled up in a basic bread dough, formed into a figure eight and baked until golden brown! It’s almost like a fancy focaccia. The originally dough recipe was a little on the dry side when I was mixing and kneading it so I adjusted the water and olive oil amounts to fix this.

A FEW TIPS: If roasting your own tomatoes, plan ahead as it takes about 2 ½ hours to roast them, during which you can make the dough and let it proof for the first round. NOTE: The flavor of the loaf will be different if you use sun-dried tomatoes vs. home roasted. Use kitchen shears to quickly and easily cut up the basil.

Pane Bianco
1-10″ loaf

Dough Ingredients
3 cups or all-purpose flour or bread flour
2 teaspoons instant yeast
1 ¼ teaspoons salt
1 large egg
½ cup lukewarm milk
⅓-½ cup lukewarm water
4 tablespoons olive oil

Filling Ingredients
¾ cup shredded Italian-blend cheese
½ cup oil-packed sun-dried tomatoes OR your own oven-roasted tomatoes, directions below
3-6 whole garlic cloves, peeled and minced OR 3-6 teaspoons minced garlic
⅓ cup chopped fresh basil

Oven Roasted Tomatoes Ingredients & Directions
4-5 medium/large tomatoes
1 tablespoon minced garlic
kosher salt
fresh cracked pepper
olive oil

1. Preheat oven to 325 F. Line a rimmed cookie sheet with tinfoil or parchment paper.
2. Cut tomatoes into quarters or sixths and place them in a medium sized bowl.
3. Drizzle with a few tablespoons of olive oil, and sprinkle with salt and pepper. Mix everything together.
4. Position the tomatoes on the lined cookie sheet, skin side down and then sprinkle minced garlic on the tomatoes.
5. Cook them in the oven for about 2 ½ – 3 hours, until most of the juices have evaporated and the tomatoes start to get dark around the edges.

Dough Directions & Assembly

1. To make the dough: In your mixer, fitted with a dough hook, combine yeast and warm milk and 1/3 cup of the warm water. Let sit for a few minutes while you gather the remaining ingredients.
2. Add in the salt, egg, 3 tablespoons of oil and 1 cup of the flour.
3. Let the mixer run until most of the flour is incorporated and then add the remaining flour 1/2 cup at a time.
4. Run the mixer on medium-low speed for about 3-5 minutes to knead the dough— making a smooth, very soft dough. The dough should stick a bit to the bottom of the bowl if you’re using a stand mixer.
5. If the dough is on the dryer side, add a little of the extra water and the tablespoon of oil.
6. Place the dough in a lightly greased bowl, spritz with water, cover, and let it rise in a warm space for 45 to 60 minutes, or until it’s doubled in size.
7. Meanwhile, thoroughly drain the sun-dried tomatoes, patting them dry. Use kitchen shears to cut them into smaller bits.

8. To assemble the loaf: Gently deflate the dough. Flatten and pat it into a 22″ x 8 1/2″ rectangle. Spread first with the minced garlic, followed by the shredded cheese, tomatoes, and chopped basil.

9. Starting along one long edge, roll the dough into a log. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.
10. Using kitchen shears, start about 1/2″ from one end and cut the log lengthwise down the center about 1″ deep, to within 1/2″ of the other end.
11. Keeping the cut side up, form an “S” shape, tucking both ends under the center of the “S” to form a “figure 8;” gently pinch the ends together to seal.
12. Spritz with water, cover and let rise in a warm place until double, 45 to 60 minutes.

13. While the loaf is rising, preheat the oven to 350°F.

14. Uncover the bread, and bake it for 35 to 40 minutes, tenting with foil after 20 to 25 minutes to prevent over-browning.
15. 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.