Tuesday, June 30, 2015

Pane Bianco Bread with Garlic Basil and Sundried Tomatoes

Pane Bianco Bread with Garlic, Basil and Sun-dried Tomatoes

    I was bored and wanted some excitement! Burning a hole in my pocket was definitely NOT a good option at that moment.Hence, I settled down to try and bake something  complicated . My search came to an end when I tumbled upon the Italian Pane Bianco bread. The swirly shaped bread with a filling of garlic , sun-dried tomatoes and basil leaves absolutely captivated me ! Since my basil plant had a few leaves to spare me and I had a bottle of homemade sun-dried tomatoes tucked away safely in my fridge, I gleefully opted to kill my boredom by attempting this complicated bread. As I went about the procedure I was truly amazed at how really simple it is! (Pictures can indeed be very deceiving!)

Here’s the recipe adapted from King Arthur Flour website.
‘Tomato, Basil &Garlic filled Pane Bianco Bread.’

The flavor of garlic,basil and the sundried tomatoes on each slice of bread was awesome! I had it with a bowl of Tomato Soup. Absolutely yummylicious !!! J

Pane Bianco Bread with Garlic Basil and Sundried Tomatoes

  •         3 cups all purpose flour
  •         ¼ cup warm water     
  •         1/8th   cup sugar  or 1 Tbsp sugar             
  •         2 tsp instant yeast
  •         ½ cup warm low-fat milk 
  •         1Table spoon &1 tsp  extra-virgin olive oil
  •         1 large egg
  •         1 tsp salt
  •       2 tablespoon oil-packed sun-dried tomatoes
  •       1/2 teaspoon  garlic powder
  •       ½  cup shredded  cheese (I used Cheddar cheese)
  •       ½ cup chopped fresh basil
  •       ½ tsp onion powder
  •       2 tbsp Parmesan cheese
  1.   Warm water and add the yeast and sugar.Let it stand for about 5 – 10 mins till it   becomes frothy. Add this to the other ingredients like flour, oil, warm milk and    salt. Also add the beaten egg.
  2.   Knead to a soft dough.
  3.  If you're kneading in a stand mixer, it should take 5 to 7 minutes at second speed.    The dough should clean the sides of the bowl, perhaps sticking a bit at the    bottom.Take out the dough.
  4. Place the dough in a greased bowl, and turn to grease the top. Cover and let rise in a warm place until double, about 45 minutes to 1 hour.
  5.  What I did…I dumped all the ingredients into my Bread Machine and set it to ‘dough”  It took about 1 hr &  20 mins  for the dough to rise so very beautifully.
  6.  Meanwhile, drain the sun-dried tomatoes, lay them on a paper towel to absorb any excess oil. Finely chop the tomatoes and basil leaves.
  7.   Next, gently deflate the risen dough and put it on a table top. .
  8.   Roll into a 22" x 8 1/2" rectangle. 

9.     Sprinkle garlic powder, onion powder, cheese, basil, and the sun-dried tomatoes.

10.    Starting with one long edge, roll the dough into a log .

11.     Pinch the edges to seal.
12.    Line a baking sheet with parchment paper.
13.    Place the log seam-side down on a baking sheet. 
14.    Using kitchen scissors, cut the log lengthwise down the center about 1" deep, leaving 1/2" on either ends.That is, 1/2 " on either sides of the log is left uncut.

15.   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. 

16.   Cover and let rise in a warm place until double, 45 to 60 minutes.
17.     Brush the top with egg wash
18.   Preheat the oven to 350°F and  bake for 35 to 40 minutes.

That's it! Easy! Not at all complicated!! :) :)

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