Hey, y'all! Have you ever heard of Pane Bianco? It's Italian for "white bread" and is incredibly easy to make. I'm excited to share my recipe with y'all today, which features cheese, sun dried tomatoes, garlic, and basil.
Pane Bianco with Sun Dried Tomatoes
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Pane Bianco Ingredients
Dough:
- 3 c. all-purpose flour
- 2 tsp. instant yeast
- 1 ½ tsp. salt
- 1 egg, room temperature
- ⅓ c. warm water
- ½ c. warm milk
- 3 tbsp. olive oil
Filling:
- 1 c. finely shredded Italian-blend cheese
- ½ c. oil-packed sun-dried tomatoes
- 5 cloves garlic, minced
- ½ c. chopped fresh basil
How to Make Pane Bianco
- In a large bowl whisk flour, yeast, and salt until well combined. In a small bowl, or 2 cup measuring cup, add the warm milk, water, oil, and egg, whisking till combined.
- Add the wet ingredients to the bowl with the flour. Mix with a wooden spoon until well combined and dough forms.
- Turn dough out onto lightly floured surface and knead dough by hand 3 to 4 minutes until a soft dough forms.
- Put dough in a lightly greased bowl, cover with plastic wrap, and let rise for 1 hour, or until doubled in size.
- While dough rises, drain excess oil from the tomatoes and cut into ½ inch pieces, mince garlic, and chop basil.
- When dough has risen, turn out onto a lightly floured surface. Lightly flour rolling pin, and roll dough into a 22”x 8” rectangle. Top dough with shredded cheese, tomatoes, garlic, and basil.
- Starting with one of the long edges, roll dough into a log, will be about 22” long, and pinch the seam to seal. Turn log so that the seam-side is facing downward. Move dough to a parchment lined baking sheet.
- With a sharp knife, or kitchen scissors, cut a 1” deep slit in the top of the log, leaving a ½” space at both ends uncut, and press the ends to seal.
- Form a figure 8 shape with the dough, by forming log into an “S” shape and tucking each end under the center of the “S” shape.
- Cover with plastic wrap, and let dough rise for one hour.
- While the loaf rises, preheat oven to 350 degrees.
- Remove wrap, and bake loaf for 35 to 40 minutes, tent with a aluminum foil on top of the loaf for the final 20 minutes of baking to prevent over browning.
- Remove the loaf from oven and place loaf on a wire rack to cool.
Pro Tips For Making This Recipe
- Water and milk should be around 110 degrees - warm enough to activate the yeast, but not too hot to kill the yeast or cook the egg when mixed.
- Active dry yeast can be used in place of instant. Simply activate the yeast in the warm water by stirring yeast and warm water together in small measuring cup and allowing to sit for a few minutes till foamy. Add warm milk, oil and egg to yeast mixture, then add to flour and salt mixture as directed.
- Pane Bianco accompanies any Italian style meal wonderfully. It can be served warm or at room temperature.
Other Recipes You'll Love
Pane Bianco Recipe
Pane Bianco with Sun Dried Tomatoes
Pane Bianco - which is Italian for "white bread" - is a delicious accompaniment to any Italian meal. Mine features cheese, sun dried tomatoes, garlic, and basil!
Ingredients
Dough:
- 3 c. all-purpose flour
- 2 tsp. instant yeast
- 1 ½ tsp. salt
- 1 egg room temperature
- ⅓ c. warm water
- ½ c. warm milk
- 3 tbsp. olive oil
Filling:
- 1 c. finely shredded Italian-blend cheese
- ½ c. oil-packed sun-dried tomatoes
- 5 cloves garlic minced
- ½ c. chopped fresh basil
Instructions
- In a large bowl whisk flour, yeast, and salt until well combined. In a small bowl, or 2 cup measuring cup, add the warm milk, water, oil, and egg, whisking till combined.
- Add the wet ingredients to the bowl with the flour. Mix with a wooden spoon until well combined and dough forms.
- Turn dough out onto lightly floured surface and knead dough by hand 3 to 4 minutes until a soft dough forms.
- Put dough in a lightly greased bowl, cover with plastic wrap, and let rise for 1 hour, or until doubled in size.
- While dough rises, drain excess oil from the tomatoes and cut into ½ inch pieces, mince garlic, and chop basil.
- When dough has risen, turn out onto a lightly floured surface. Lightly flour rolling pin, and roll dough into a 22”x 8” rectangle. Top dough with shredded cheese, tomatoes, garlic, and basil.
- Starting with one of the long edges, roll dough into a log, will be about 22” long, and pinch the seam to seal. Turn log so that the seam-side is facing downward. Move dough to a parchment lined baking sheet.
- With a sharp knife, or kitchen scissors, cut a 1” deep slit in the top of the log, leaving a ½” space at both ends uncut, and press the ends to seal.
- Form a figure 8 shape with the dough, by forming log into an “S” shape and tucking each end under the center of the “S” shape.
- Cover with plastic wrap, and let dough rise for one hour.
- While the loaf rises, preheat oven to 350 degrees.
- Remove wrap, and bake loaf for 35 to 40 minutes, tent with a aluminum foil on top of the loaf for the final 20 minutes of baking to prevent over browning.
- Remove the loaf from oven and place loaf on a wire rack to cool.
Notes
-
- Water and milk should be around 110 degrees - warm enough to activate the yeast, but not too hot to kill the yeast or cook the egg when mixed.
- Active dry yeast can be used in place of instant. Simply activate the yeast in the warm water by stirring yeast and warm water together in small measuring cup and allowing to sit for a few minutes till foamy. Add warm milk, oil and egg to yeast mixture, then add to flour and salt mixture as directed.
- Pane Bianco accompanies any Italian style meal wonderfully. It can be served warm or at room temperature.
Nutrition
Calories: 388kcalCarbohydrates: 54gProtein: 15gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.002gCholesterol: 35mgSodium: 413mgPotassium: 525mgFiber: 6gSugar: 1gVitamin A: 434IUVitamin C: 11mgCalcium: 391mgIron: 12mg
Tried this recipe?Let us know how it was!
Y'all come back now, ya hear?
My best,
JC
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