logo
Food Advertising by

BM# 75: A-Z Bake Around the World: Day 9
Bake of the Day: I for Italian Stuffed Pane Bianco
Country: Italy

Today we are baking with the letter I and coincidentally our theme for Bread bakers this month is Italian Bread. Our host for the month, lovely Anshie (who blogs at Spiceroots) wanted us to bake an Italian bread from any region in Italy. So I thought of tackling both the challenges with this Italian stuffed Pane Bianco. Italian Stuffed White Bread Pane Bianco literally means white bread in Italian. But here the basic white bread is filled/ stuffed with some sundried tomatoes, garlic, pesto and grated cheese. This recipe was King Arthur flour’s very first bake-a-long challenge. I have been meaning to make this for the past 6 months. Italian Stuffed White BreadItalian Stuffed White BreadThe made some changes to the original recipe. I added 50% wholewheat flour to add some fiber and nutrition. For the filling, I didn’t have any fresh basil on hand, so I used some store bought pesto. Also I used grated cheddar cheese instead of mozzarella or Italian blend.Italian Stuffed White BreadEven with the addition of wholewheat flour, this bread turned out soft and fluffy. The tangy, cheesy filling makes it very delicious. My son absolutely LOVED it. He wanted me to pack it in for his school too 🙂Italian Stuffed White Bread

Don’t forget to checkout what the other Italian Breads baked this month.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected]Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75.

 Loading InLinkz ...

Print Recipe
Italian Stuffed Pane Bianco Yum
Soft and fluffy Italian Pane Bianco stuffed with delicious sundried tomatoes, pesto and grated cheese. A gorgeous loaf of bread that is amazing to eat.
Italian Stuffed Pane Bianco
Course bread, breads
Cuisine Italian
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 2 hours
Servings
loaf
Ingredients
For the Dough:
  • 2 cups all purpose flour
  • 1 cup Wholewheat flour
  • 2 tsp Instant Yeast
  • tsp salt
  • 1 tbsp Egg replacer whisked in 3tbsp water (or 1 large wgg)
  • ½ cup Lukewarm Milk
  • 1/3 cup Lukewarm Water
  • 3 tbsp Olive oil Vegetable Oil
For the Filling:
  • ¾ cup Shredded Cheese (I used Sharp Cheddar cheese)
  • ½ cup Oil Packed Sundried tomatoes, drained and chopped
  • 2~4 Garlic cloves, finely minced
  • 3 tbsp pesto
Course bread, breads
Cuisine Italian
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 2 hours
Servings
loaf
Ingredients
For the Dough:
  • 2 cups all purpose flour
  • 1 cup Wholewheat flour
  • 2 tsp Instant Yeast
  • tsp salt
  • 1 tbsp Egg replacer whisked in 3tbsp water (or 1 large wgg)
  • ½ cup Lukewarm Milk
  • 1/3 cup Lukewarm Water
  • 3 tbsp Olive oil Vegetable Oil
For the Filling:
  • ¾ cup Shredded Cheese (I used Sharp Cheddar cheese)
  • ½ cup Oil Packed Sundried tomatoes, drained and chopped
  • 2~4 Garlic cloves, finely minced
  • 3 tbsp pesto
Italian Stuffed Pane Bianco
Instructions
  1. Combine all the dough ingredients in a large bowl or the bowl of a stand mixer. Mix and knead until a smooth, very soft dough is formed. The dough will be a little sticky.
  2. Place the dough in a lightly greased bowl, cover and let rise for 60 minutes or until it's doubled in volume.
  3. Gently deflate the dough. Roll it out into a 22"x8" rectangle. Spread with the cheese, tomatoes, garlic and basil.
  4. Starting with the long edge, roll the dough into a log in the long way. Pinch the edges to seal. Place the log on a parchment lined baking sheet, seam side down.
  5. Using a sharp knife or kitchen scissors, start ½" from one end and cut the log lengthwise down the center about 1" deep, to within ½" of the other end.
  6. Form the log into a 'S' shape. Tuck both sides under the center of the 'S' to form a 'figure 8', pinch the ends together to seal.
  7. Cover and let rise until doubled, about 60 minutes.
  8. Preheat the oven for 350°F.
  9. Bake the bread for 35~40 minutes or until the bread is golden brown.
  10. Remove the bread from the oven and transfer to a wire rack to cool. Enjoy warm or at room temperature. Wrap tightly and store at room temperature for couple of days.
Share this Recipe

17 thoughts on “Italian Stuffed Pane Bianco for #BreadBakers”

  1. What a wonderful coincidence to have this bread just fall on your ” I” day!! Hehe! Love this bread and everything about it.The filling, the texture, the presentation!! Well done on a great bake and Thank you for participating!

  2. This is a very pretty looking loaf….love the pesto and sundries tomato filling. It is making me hungry in the middle of the night. Absolutely yumm

  3. WOW! Pavani! This is one of the most beautiful breads I’ve ever seen. And the filling looks delicious! And your photography, as always, is just stunning!

  4. How cool that the Italian theme and the BM theme coincided! I have made this bread, and can attest to its deliciousness. Love your substitutions.

  5. Hello Pavani, Initially I was also planning to bake this bread for the event. I felt the shaping part a bit complicated and baked a Tuscan Coffeecake instead. But I loved your bread and the addition of whole wheat flour. I guess this inspires me to go ahead and bake my own . Lovely bread Pavani 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *