This Italian bread is wonderfully soft and packed with flavor from the
Roll out dough to a 22"x9" rectangle. Sprinkle the cheese, sun-dried tomatoes, basil and garlic over the dough. Roll the dough up lengthwise into a long log and pinch seam to seal. Transfer to the prepared baking sheet, seam side down. Using a sharp knife or kitchen shears, cut a 1"-deep slit down the length of the log leaving 1 inch of each.
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Pour the flour into a mixing bowl and mix in the salt and yeast on opposite sides. This ensures that the salt doesn't directly touch the yeast, as it can kill it. 3. Mix in the sugar, oil, and eggs until blended, then gradually add the warm milk and water mixture and mix on low speed to form a slightly sticky dough.
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Using kitchen shears, finely chop tomatoes. Line two large baking sheets with parchment paper. Punch down dough, divide in half. Roll one piece into a 22 x 8½ -inch rectangle. Sprinkle on half of the garlic, cheese, basil, and tomatoes. Starting with 22-inch side, roll up (jelly-roll fashion) tightly. Pinch edges to seal.
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Gently deflate the dough. Flatten and pat it into a 22" x 8 1/2" rectangle. Spread with the 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.
This Pane Bianco Bread Recipe makes a tasty loaf filled with fresh
Make the pane bianco. In a 1 1/2-quart bowl, whisk the water and biga together until the biga dissolves, about 20 seconds. Add the flour and salt and, using a large spoon or spatula, rapidly and vigorously mix everything together until just combined, 1 to 2 minutes. Resist the urge to tidy it or consolidate it.
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Roll the dough into a smooth ball and place in a greased bowl**. Cover loosely with plastic wrap and let rise until doubled, about 60 minutes. Deflate the dough and roll out into a 22" x 8 ½" rectangle on a lightly floured surface. Evenly spread the cheese, tomatoes, garlic, and basil onto the dough, leaving a ½" border without the filling.
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Set aside. Lightly oil a large baking sheet. Turn the risen dough out onto a lightly floured surface, and flatten into a large rectangle. Spread the sun-dried tomato mixture out onto the dough, and then sprinkle with the cheese. Roll the dough into a long log, and seal the edges. Place the whole log on your baking sheet.
Pane Bianco this bread is soft and has a great texture. The herbs and
In the bowl of a stand mixer, add milk, oil, yeast mixture, eggs, and salt. Mix until well combined. Stir in enough of the flour to make a soft dough. Knead on a lightly floured surface or with a dough hook 6 to 8 minutes, or until smooth and elastic. Place dough in a greased bowl, turn to grease top. Cover, let rise in a warm place until double.
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When ready to bake, let the loaf rest at room temperature for about 15 to 20 minutes while the oven preheats to 350°F, then bake as directed (step 10). Substitute all-purpose flour 1:1 for the bread flour in the recipe, if desired. Reduce the water to 1/4 cup.
Pane Bianco (White Bread) with Sundried Tomatoes, Basil, Mozzarella
Instructions. In a large bowl whisk flour, yeast, and salt until well combined. In a small bowl, or 2 cup measuring cup, add the warm milk, water, oil, and egg, whisking till combined. Add the wet ingredients to the bowl with the flour. Mix with a wooden spoon until well combined and dough forms.
Pane Bianco Filled with Tomato, Basil, and Garlic. A soft white loaf
Pat dough into a rectangle about 22" long by 8" wide. Cover dough with your selected topping, leaving a 1" border around the edges. Starting on long side, roll dough up making sure to keep filling inside. Pinch seam to seal and place, seam side down, on prepared baking sheet.
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2 cups Bread Flour, 1 teaspoons instant yeast, 1 1/4 teaspoons salt, 1 large egg, 1/3 cup milk, 3 tablespoons Olive oil. Put the flour and salt into the bowl of a stand mixer. Stir to combine. Add the egg, milk, oil, and yeast mixture. Knead to make a smooth, very soft dough.
Pane Bianco with Cheese, SunDried Tomatoes and Basil Two of a Kind
Directions. In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine water, sugar, yeast, 1/3 cup olive oil, eggs, salt and flour. Knead in the bowl or with the stand mixer until a soft, smooth ball forms, about 10 minutes by mixer and 15 minutes by hand. Place the ball of dough into a lightly greased bowl, turning to coat.
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Flatten and spread dough to a rough 18"x 8" rectangle about 1/2 inch thick. Brush the surface of the dough with the oil and sprinkle 1 cup cheese evenly over the top followed by the herbs. Dot the garlic cloves over the surface and sprinkle ¼ cup cheese over the top. From the longer side, gently and carefully roll the dough into a log.
Pane Bianco with Tomatoes, Basil, and Garlic Never Enough Thyme
Preheat the oven to 350 degrees Fahrenheit. Uncover the bread and bake for 25 minutes. Then remove it and place tin foil over the top to prevent over-browning of the filling, and bake until the internal temperature of the middle of the loaf reaches 195 degrees Fahrenheit, about 20 to 25 minutes more.
Stuffed Italian Bread Pane Bianco Pastries Like a Pro
3 cups + 2 tablespoons bread flour (360 grams or 12 ¾ ounces. 2 teaspoons instant yeast. Combine the milk, water, egg, zippy garlic olive oil and 1 ¼ teaspoon salt in the bowl of a mixer. Whisk to combine.Add the flour and instant yeast. Beat, preferably with a dough hook, on low until combined.