Recipes > Pane Bianco Find A Store Pane Bianco This recipe makes a tasty loaf filled with fresh basil, tomatoes, garlic, and shredded cheese; the bread has wonderful soft texture, and is packed with flavor. The unique shape is simple to achieve, and makes an impressive presentation. Yield 1 loaf Print Recipe Pin Recipe 7 Reviews IngredientsDough3 cups King Arthur Unbleached Bread Flour (See note)1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast1 1/4 teaspoons table salt1 large egg1/2 cup lukewarm milk (120-130°F)1/3 cup lukewarm water (120-130°F)3 tablespoons olive oilFilling3/4 cup shredded Italian-blend cheese or the cheese of your choice1/2 cup oil-packed sun-dried tomatoes or your own oven-roasted tomatoes3 to 6 cloves garlic (peeled and minced)1/3 cup chopped fresh basil (green or purple) InstructionsTo 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.Meanwhile, thoroughly drain the tomatoes, patting them dry. Use kitchen shears to cut them into smaller bits.Gently deflate the dough. Flatten and pat it into a 22×8½-inch rectangle. Evenly spread the cheese, tomatoes, garlic, and basil over dough.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 inch from one end and cut the log lengthwise down the center about 1-inch deep, to within 1/2 inch 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. NotesSubstitute all-purpose flour 1:1 for the bread flour in the recipe, if desired. Reduce the water to 1/4 cup. When making anything with yeast, including this bread, let the dough rise to the point the recipe says it should, e.g., “Let the dough rise until it’s doubled in bulk.” 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. Chop your basil with kitchen shears, just as you do the sun-dried tomatoes. Recipe in partnership with King Arthur Flour. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
