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Pane Bianco with Tomato, Basil, and Garlic

Italian Pane Bianco is a soft white bread filled with sundried tomatoes, cheese, fresh basil, and garlic and shaped into a figure-8.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
3 hrs
Servings: 12 servings
Calories: 211 kcal
Course: Bread
Cuisine: Mediterranean

Ingredients

  • ¼ cup warm water
  • 2 tablespoons sugar
  • 2 teaspoons instant yeast
  • ½ cup low-fat milk warmed
  • 3 tablespoons extra virgin olive oil
  • 1 egg
  • 2 teaspoons salt
  • 3 cups bread flour
  • 4 ounces oil-packed sundried tomatoes
  • ½ teaspoon garlic powder
  • ¾ cup shredded Italian cheese blend
  • ⅓ cup chopped fresh basil

Instructions

    Cup of Yum
  1. Place the first 8 ingredients (water through flour) in the bowl of a stand mixer fitted with a dough hook (or large mixing bowl if working by hand). Mix on lowest speed (or stir with a wooden spoon) until a soft dough begins to form.
  2. Increase the speed slightly and knead for 5 to 7 minutes or until the dough cleans the sides of the bowl. Hand kneading time should be approximately the same and should produce a smooth ball of dough.
  3. Grease a large, clean bowl. Place the dough in the bowl, turning so that the top is greased.
  4. Cover and let rise until doubled in volume, about 45 minutes to 1 hour.
  5. While the dough is rising, thoroughly drain the sundried tomatoes and finely dice them. Chop the fresh basil.
  6. Gently deflate the dough. Roll it into a rectangle about 22” x 8.5”. Evenly distribute the garlic powder, cheese, tomatoes, and basil over the rectangle of dough.
  7. Starting with a long edge, roll the dough into a log as you would for making cinnamon rolls. Pinch the edge to seal.
  8. Place the rolled dough on a parchment paper lined baking sheet with the seam side down. Using kitchen shears or a very sharp knife, start about 1 inch from an end and slice the roll about 1” deep to within 1 inch of the opposite end (see photos for help).
  9. Form the sliced roll into an “S” shape. Bring the two ends together under the roll and pinch them together.
  10. Cover and let rise again until doubled in size for 45 minutes to 1 hour. During the last part of the rising, preheat the oven to 350 degrees.
  11. Bake for 35 to 40 minutes. Tent the loaf with foil after 15 minutes of baking if it seems to be browning too quickly. Remove from the oven and cool completely on a wire rack.

Notes

  • When making yeast breads, it's best to let the dough rise to the point stated in the recipe (i.e. "until doubled in bulk") rather than watching the clock.
  • Let the bread cool to room temperature before cutting and serving. The interior of a loaf of bread continues to cook as it cools and it's important to allow that to take place.
  • Don't try to substitute fresh tomatoes for the sun-dried in this recipe. That would cause the dough to be too wet.
  • It is important to use bread flour for this recipe. It's gluten structure gives strength to the dough.
  • Store the bread in an airtight plastic bag at room temperature for 2 to 3 days.  Freeze, well-wrapped, for up to two months.

Nutrition Information

Serving 1 Calories 211kcal (11%) Carbohydrates 29g (10%) Protein 8g (16%) Fat 8g (12%) Saturated Fat 1g (5%) Trans Fat 1g Cholesterol 16mg (5%) Sodium 437mg (18%) Potassium 222mg (6%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 196IU (4%) Vitamin C 10mg (11%) Calcium 40mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 211

% Daily Value*

Serving 1
Calories 211kcal 11%
Carbohydrates 29g 10%
Protein 8g 16%
Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 16mg 5%
Sodium 437mg 18%
Potassium 222mg 5%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 196IU 4%
Vitamin C 10mg 11%
Calcium 40mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.