Sunday, September 26, 2010

Pane Bianco

Pane Bianco

I couldn't help but be impressed with the shape and layers on this bread the first time I saw it on King Arthur Flour's blog, Baking Banter.  The one on the bottom is mine, filled with sundried tomatoes, basil, and cheese.  The one on the top is better -- I'm annoyed to admit -- and made by Joe.  It's got the same ingredients in different proportions, plus ham and pepperoni.  They're like our pizzas -- I'll scoff when he goes for the meat lover's variety, and I'll choose tomato and basil or eggplant and caramelized onion.  I do love meat, just not a whole barnyard of it.  But this time it just made the bread so moist and flavorful.  Although this bread may look complicated, it's actually a cinch to pull off.  Honest!

Pane Bianco
Bottom row: The risen dough; after spreading the filling, the dough is rolled up and then snipped to reveal the layers; my loaf is shaped into a figure-8.  Top row: The dough was rolled out and spread with cheeses, sundried tomatoes, and basil; the baked loaf had layers of the filling, pepperoni and ham, and bread.   

I'm not a fan of garlic powder, so we spread half a head of mashed roasted garlic on each bread.  And in addition to the cheese blend, we added chunks of fresh mozzarella.

Pane Bianco from Baking Banter
Click here to the original post for volume measurements
4 ounces warm water
1¾ ounces sugar
4 teaspoons instant yeast
8 ounces warm low-fat milk
2⅜ ounces extra-virgin olive oil
2 large eggs
2 teaspoons salt
25½ ounces King Arthur Unbleached Bread Flour
1 (8½-ounce) jar oil-packed sun-dried tomatoes
3/4 teaspoon granulated garlic or garlic powder
6 ounces shredded Italian blend cheese, divided
½ ounce chopped fresh basil

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.

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.

Line two baking sheets with parchment. Gently deflate the dough and divide it in half. Roll one piece into a 22" x 8½" rectangle. Sprinkle on half the garlic, cheese, basil, and tomatoes.

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 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" 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.

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

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.

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

Yield: 2 loaves.

12 comments:

  1. WOW it looks really yummy, and I loved the way you shaped it looks fabulous :)

    ReplyDelete
  2. OH MY WORD does that bread look sooo good! I seriously can't wait to make your recipe. YUM!! :)

    ReplyDelete
  3. they both look incredible! I love stuffed breads.....what a delicious treat they must have been!!
    I have to admit the pepperoni must have added a little more zing to the bread.....thanks so much for sharing your creation with us!

    ReplyDelete
  4. Fantastic! Bread stuffed with anything is on my happy list...and it's so pretty!

    ReplyDelete
  5. Oh my! This looks too good! I love the shape of the bread, and anything filled with meat and melty cheese has to be fantastic:)

    ReplyDelete
  6. Not only does this look beautiful...but with the list of ingredients, I know it tastes great too! Such a unique presentation...I would have never thought to get that creative. My stomach is growling, and I want to make this next weekend. Thank you so much for introducing me to the idea!

    ReplyDelete
  7. This looks truly delicious...! I am drooling...!!

    ReplyDelete
  8. i just happened across your blog and i am in awe of this bread! it is truly beautiful!

    ReplyDelete
  9. I wanted to make this bread from the moment I saw it on the KAF website. Now that you saw it's not that hard, I'll have to give it a try. I think both of them look delicious!

    ReplyDelete
  10. That looks gorgeous! My mouth is watering!!! Yum yum yum :)

    ReplyDelete
  11. Fabulous. I love these kinds of breads with all the fixins already included.

    ReplyDelete

Thanks for visiting! Feel free to leave some comment love.

Please post any questions in the comments, but if you need to e-mail me I can be reached at secondbreakfastblog at gmail dot com.