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Pane Bianco – Stuffed Italian Bread

Pane Bianco - Stuffed Italian Bread
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This recipe makes a great bread loaf loaded with basil, tomatoes, garlic, and grated cheddar; the bread has a magnificent delicate texture, and is stuffed with flavour. The shape is easy to accomplish, and makes a noteworthy presentation.

Pane Bianco - Stuffed Italian Bread

Pane Bianco - Stuffed Italian Bread

0 from 0 votes
Prep Time: 30 minutes
Total Time: 30 minutes
Course: Bread, Bread Rolls, and Buns
Cuisine: Italian
Servings: 1 loaf
Author: The Cook

Ingredients

For the Dough

  • 3 cups unbleached bread flour
  • 2 teaspoons instant yeast
  • teaspoons salt
  • 1 large egg
  • ½ cup lukewarm milk
  • cup lukewarm water
  • tablespoons olive oil

For the Filling

  • ¾ cup shredded Italian-blend cheese or the cheese of your choice
  • ½ cup oil-packed sun-dried tomatoes or your own oven-roasted tomatoes
  • 3 - 6 cloves garlic, peeled and minced
  • cup chopped fresh basil

Instructions

  • <strong>To make the dough:</strong> Combine all of the dough ingredients in a bowl <em>(or the bucket of your bread machine)</em>, and mix and knead — by hand, using a mixer, or in your bread machine set on the dough cycle — to make a smooth, very soft dough. The dough should stick a bit to the bottom of the bowl if you're using a stand mixer.
  • Place the dough in a lightly greased bowl, cover, and let it rise for 45 - 60 minutes, or until it's doubled in size.
  • Meanwhile, thoroughly drain the tomatoes, patting them dry. Use kitchen shears to cut them into smaller bits.
  • Gently deflate the dough. Flatten and pat it into a 60cm x 20cm 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.
  • Using kitchen shears, start 1cm from one end and cut the log lengthwise down the center about 2cm, deep, to within 1cm of the other end.
  • Keeping the cut side up, form an "S" shape. Tuck both ends under the centre 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.
  • While the loaf is rising, preheat the oven to 175°C.
  • Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 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. Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage.
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Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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Pane Bianco – Stuffed Italian Bread

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Pane Bianco - Stuffed Italian Bread

Pane Bianco – Stuffed Italian Bread

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