PANE BIANCO
Steps:
- To make the dough: Combine all the dry ingredients in the bowl of a stand mixer equipped with a dough hook. Add the egg and the rest of the liquid ingredients and mix until a soft and smooth dough is formed. The dough should stick a bit to the bottom of the bowl.
- Add some olive oil to the bowl and turn the dough over so it is coated with the oil. Cover, and let it rise for 45 to 60 minutes, or until it is doubled in size.
- Meanwhile, drain the sun-dried tomatoes and put them dry. Use kitchen shears to cut them into small bits.
- Gently deflate the dough. Flatten and pat it into a 22" x 8" rectangle. Spread evenly with the shredded cheese, tomatoes, garlic, and basil.
- 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 ½" from one end and cut the log lengthwise down the center about 1" deep, to within ½" of the other end.
- Keeping the cut side up, form an "S" shape. Tuck both ends under the center of the "S". Pinch the ends together to seal.
- Cover loosely 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 - 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
