Description
Pane Bianco with Sun-Dried Tomatoes is a delightful savory bread that’s perfect for a special occasion or as a unique twist on traditional bread. Filled with flavorful sun-dried tomatoes, Italian cheeses, and aromatic herbs, this braided loaf is as beautiful as it is delicious.
Ingredients
Scale
Dough:
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 2/3 cup warm milk (about 110°F)
- 1 large egg
- 3 tablespoons olive oil
Filling:
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped sun-dried tomatoes (drained if packed in oil)
- 2 tablespoons chopped fresh basil (or 1 tablespoon dried basil)
- 1 clove garlic (minced)
Instructions
- Dough: In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. In a separate bowl, whisk together the warm milk, egg, and olive oil. Gradually add the wet mixture to the dry ingredients, mixing until a soft dough forms.
- Kneading: Knead the dough by hand or with a mixer for about 6–8 minutes, until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- Filling and Shaping: Once risen, roll out the dough into a rectangle. Sprinkle mozzarella, Parmesan, sun-dried tomatoes, basil, and garlic over the dough. Roll into a log, slice lengthwise, twist, and shape into an “S” on a baking sheet.
- Rising and Baking: Let the loaf rise for 30–45 minutes, then bake at 350°F (175°C) for 30–35 minutes until golden brown. Cool slightly, slice, and serve.
Notes
- For a deeper flavor, add a pinch of crushed red pepper flakes to the filling.
- This bread also works beautifully with a mix of Italian cheeses or a touch of pesto spread before rolling.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 2g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg