Tomato, Basil, & Garlic Filled Pane Bianco

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Yield: 2 loaves, 20 slices each

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The winning recipe from the first-ever National Festival of Breads, this white bread filled with fresh basil, sun-dried tomatoes, garlic powder, and shredded cheese has a wonderful soft texture and is packed with flavor. The unique shape is simple to achieve and makes an impressive presentation. Congratulations and thanks to Dianna Wara of Washington, Illinois, for creating this recipe — it's a winner, for sure!

Tomato, Basil, & Garlic Filled Pane Bianco

star rating (21) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 2 loaves, 20 slices each
Published: 01/01/2010

Ingredients

  • 1/2 cup warm water
  • 1/4 cup sugar
  • 4 teaspoons instant yeast
  • 1 cup warm low-fat milk
  • 1/3 cup extra-virgin olive oil
  • 2 large eggs
  • 2 teaspoons salt
  • 6 cups King Arthur Unbleached Bread Flour
  • 1 (8 1/2-ounce) jar oil-packed sun-dried tomatoes
  • 3/4 teaspoon granulated garlic or garlic powder
  • 1 1/2 cups shredded Italian blend cheese, divided
  • 2/3 cup chopped fresh basil

Tips from our bakers

  • Dianna Wara's original recipe called for 5 to 5 1/2 cups of flour. We found that made a very sticky dough, and we surmise she may have used the dipping method to measure her flour, yielding a heavier cup of flour. By weighing out the equivalent of 6 cups of flour - 25 1/2 ounces - we came out with a dough of the correct consistency.
  • Chop your basil with kitchen shears, just as you do the sun-dried tomatoes.
  • 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 till 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.

Directions

1) Combine the water, sugar, yeast, milk, olive oil, eggs, salt, and flour, and mix and knead ? by hand, stand mixer, or bread machine ? until you've made a cohesive, soft dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball. 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.

2) Meanwhile, thoroughly drain the sun-dried tomatoes; lay them on a paper towel to absorb any excess oil. Using kitchen shears, finely chop the tomatoes.

3) Line two baking sheets with parchment. Gently deflate the dough and divide it in half. Roll one piece into a 22" x 8 1/2" rectangle. Sprinkle on half the garlic, cheese, basil, and tomatoes.

4) Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal.

5) Place the log seam-side down on a baking sheet. Using kitchen shears, start 1/2" from one end and cut the log lengthwise down the center about 1" deep, to within 1/2" of the other end.

6) 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. Repeat with the remaining dough.

7) While the loaves are rising, preheat the oven to 350°F.

8) Bake the first loaf for 35 to 40 minutes. Tent the loaf with foil after 15 to 20 minutes to prevent over-browning. Bake the remaining loaf.

9) Remove loaves from their pans; cool on racks. Store any leftovers well-wrapped, at room temperature.

Yield: 2 loaves.

Nutrition information

Serving Size: 1 slice, 44g Servings Per Batch: 2 loaves, 20 slices Amount Per Serving: Calories: 116 Calories from Fat: 34 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 13mg Sodium: 172mg Total Carbohydrate: 16g Dietary Fiber: 1g Sugars: 2g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 23  All  
  • star rating 01/20/2015
  • Venessa from NC
  • Excelente! One question about the bread flour: would all purpose flour have the same taste as bread flour ? A lot of the bread recipes on this site is made by using all purpose. So how do I know when to be able yo substitute the one with the other? Use bread flour for chewier items: bagels, pizza crusts, hearth breads. You can substitute the bread flour in other recipes but may need to adjust the liquid to produce a soft supple dough (bread flour will absorb more liquid). Happy baking! Laurie@KAF
  • star rating 01/20/2015
  • Venessa from NC
  • Excelente! One question about the bread flour: would all purpose flour have the same taste as bread flour ? A lot of the bread recipes on this site is made by using all purpose. So how do I know when to be able yo substitute the one with the other? The taste will be the same but bread flour will provide more chew in the final product. You can use bread flour in items that aren't meant to be tender- pizzas, pretzels, bagels, hearth breads. If you need to adjust the consistency with a bit of liquid, feel free to do so to to create a soft, supple dough. Happy baking! Laurie@KAF
  • star rating 02/16/2014
  • Dave from Alexandria, VA
  • Best loaf of bread I have made to date! I made a half recipe and a single loaf was plenty, great rise. For cheese, I used parm-reg and finely diced feta and also used plain dried tomatoes. Just before putting in oven I misted it and sprinkled kosher salt on it. It makes fantastic toast too.
  • star rating 04/21/2013
  • vjvl51 from KAF Community
  • I half the recipe to only make one loaf. We love it. It looks impressive and tastes out of this world.
  • star rating 02/06/2013
  • Danyol14 from KAF Community
  • His is by far my favorite bread i've made. Delicious!! I loved the soft bread and kept wishing that I could use it for sandwich bread but the shape doesn't exactly work for sandwich bread. So I got to thinking, what if I put the dough in a bread pan. Would it work? I could roll it out to the dimensions of cinnamon bread, couldn't I ?
    I think this would make a wonderful loaf (2 actually!). I am happy you found a bread you enjoy! Elisabeth
  • star rating 01/30/2013
  • Danyol14 from KAF Community
  • I am a beginning baker and I made this! I'm eating it right now (at 5am) and it's the best thing I've ever made. Thank you for this amazing recipe.
  • star rating 01/05/2013
  • Megan from North Kingstown, RI
  • This was really easy and sure looks impressive! I thought the dough was way sweet and will probably halve the sugar the next time I make it. I think it's worth using a good Italian fontina in it, rather than pre-grated blend. It would be fun to experiment with other fillings. This bread was really fun to make.
  • star rating 12/02/2012
  • AZ93 from Caribbean
  • This dough was so easy to work with. I wound up needing a little more flour, but it handled and rolled so easily. The bread was beautiful yet so easy to make! Had about 15 people for dinner and even the kids loved it. I baked it for 40 minutes because it had risen so well I was afraid 35 wouldn't be enough, but next time will do just 35. I will also cut the sundried tomatoes even tinier, or possibly use a spread. Can't wait to try another viewer's suggestion for using chocolate! Thanks again KAF, another 5 star recipe!
  • star rating 07/04/2012
  • The Mistress from KAF Community
  • I made these for a 4th of July picnic today and, I kid you not, both loaves were gone withing about 20 minutes. I didn't even see it happen! I made the Cream Cheese Cinnamon Rolls (for the second time) over the weekend (also a smashing success) and I think that helped build anticipation for these loaves! I made two changes to the original recipe. First, I used butter instead of oil because, second, I made one loaf with chocolate. Very easy dough and recipe to work with, although it was pointed out to me from a friend that I say this having years of bread baking experience under my belt so my opinion must be qualified. Experienced or not, I found the directions clear enough, and the elaborate design of the finished product is deceptively simple to create. I think I'm finally learning not to pump my breads too full of flour too, which is probably helping all my bread attempts. But seriously, these went so fast I didn't even get a chance to have any of the cheese stuffed loaf, and barely was able to grab the end bit of the chocolate one. A++
  • star rating 02/20/2012
  • Toria from Rutherford, New Jersey
  • I've made this twice now for different special occasions and my friends and family have raved!! Have made it with white wheat and whole wheat for a healthy alternative to white bread. So good!!! Doesn't even need butter because of the delicious olive oil in it!!! Definitely a bread to wow a crowd!!
1 23  All  
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