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.
| Prep Time | 30 minutes |
| Cook Time | 40 minutes |
| Passive Time | 2 hours |
| Servings |
loaf
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Ingredients
For the Dough:
- 2 cups all purpose flour
- 1 cup Wholewheat flour
- 2 tsp Instant Yeast
- 1¼ 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
Ingredients
For the Dough:
For the Filling:
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Instructions
- 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.
- Place the dough in a lightly greased bowl, cover and let rise for 60 minutes or until it’s doubled in volume.
- Gently deflate the dough. Roll it out into a 22″x8″ rectangle. Spread with the cheese, tomatoes, garlic and basil.
- 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.
- 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.
- 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.
- Cover and let rise until doubled, about 60 minutes.
- Preheat the oven for 350°F.
- Bake the bread for 35~40 minutes or until the bread is golden brown.
- 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.
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