Why You’ll Love This Recipe
The combination of tender, airy bread with a flavorful filling of sun-dried tomatoes and cheese creates a wonderful harmony of texture and taste. The elegant twist shape not only looks impressive but also allows every bite to have a perfect swirl of filling. It’s versatile enough for serving alongside soups and salads or enjoyed simply with a drizzle of olive oil.
Ingredients
Bread Dough
3 cups unbleached bread flour (about 361g)
2 teaspoons instant yeast
1¼ teaspoons salt
1 large egg
½ cup lukewarm milk (113g)
⅓ cup lukewarm water (74g)
3 tablespoons olive oil (35g)
Filling
¾ cup shredded Italian-blend cheese (85g)
½ cup oil-packed sun-dried tomatoes, drained and chopped (113g)
3 garlic cloves, minced
⅓ cup chopped fresh basil leaves (14g)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a large bowl or stand mixer, combine flour, yeast, and salt. Add egg, milk, water, and olive oil. Mix until a soft dough forms.
- Knead dough for 6–8 minutes until smooth and elastic. Place in greased bowl, cover, and let rise until doubled, about 1 hour.
- Meanwhile, prepare filling by mixing cheese, sun-dried tomatoes, garlic, and basil in a bowl.
- Punch down dough and roll out into a 22” x 8½” rectangle. Spread filling evenly over dough.
- Starting from the long edge, roll dough into a log and pinch seam to seal.
- Using a sharp knife, slice log lengthwise down the center, leaving one end intact. Twist the two halves together, cut sides facing up.
- Form twisted dough into an “S” shape and tuck ends under. Place on parchment-lined baking sheet, cover, and let rise for 45 minutes.
- Preheat oven to 350°F (175°C). Bake loaf for 35–40 minutes until golden brown and cooked through.
- Cool slightly before slicing and serving.
Servings and timing
- Serves: 12 slices
- Prep time: 20 minutes
- Cook time: 40 minutes
- Total time: 2 hours 45 minutes (including rising time)
Variations
- Use mozzarella or provolone cheese instead of Italian blend for a milder flavor.
- Add chopped olives or roasted peppers to the filling for variety.
- Toss fresh herbs like oregano or thyme into the filling for an herbal twist.
- Brush the baked loaf with garlic butter for extra richness.
- Serve with a side of marinara sauce for dipping.
Storage/Reheating
- Store leftovers wrapped at room temperature for up to 2 days.
- Toast slices to revive texture and flavor.
- Freeze the whole loaf wrapped tightly for up to 1 month; thaw before reheating.
FAQs
How do I ensure my bread rises well?
Use fresh yeast and warm (not hot) liquids; give it enough time to double in size.
Can I use dried basil instead of fresh?
Fresh basil offers the best flavor, but dried can be used—use about 1 tablespoon.
How do I get a clean cut when slicing the dough?
Use a sharp serrated knife and cut slowly.
What’s the best way to store leftover bread?
Wrap tightly in foil or plastic wrap at room temperature.
Can I make this bread dairy-free?
Use a plant-based milk substitute and vegan cheese.
Is this recipe suitable for beginners?
Yes, the steps are straightforward with a rewarding result.
Can I make smaller or larger loaves?
Adjust dough quantity and baking time accordingly.
How do I avoid soggy bread from the filling?
Drain sun-dried tomatoes well and avoid overly moist fillings.
Can I add seeds or nuts to the dough?
Yes, sprinkle on top or knead into dough for texture.
What dishes pair well with this bread?
Soups, salads, pasta dishes, or served as a hearty snack.
Conclusion
A Rustic Pane Bianco Twist: Sun-Kissed Tomato Edition is a deliciously aromatic bread that’s as pleasing to the eyes as it is to the palate. With its soft texture, savory filling, and beautiful twisted shape, it’s perfect for impressing guests or enjoying as a comforting homemade treat. Whether as part of a meal or on its own, this bread will quickly become a favorite in your baking repertoire.
A Rustic Pane Bianco Twist: Sun-Kissed Tomato Edition
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 45 minutes (including rising)
- Yield: 12 slices
- Category: Bread
- Method: Kneading, Baking, Twisting
- Cuisine: Italian
- Diet: Vegetarian
Description
A soft, fluffy Pane Bianco bread twisted with a savory filling of sun-dried tomatoes, fresh basil, garlic, and melted Italian cheese, offering a fragrant and flavorful centerpiece or snack.
Ingredients
Bread Dough:
3 cups unbleached bread flour (about 361g)
2 teaspoons instant yeast
1¼ teaspoons salt
1 large egg
½ cup lukewarm milk (113g)
⅓ cup lukewarm water (74g)
3 tablespoons olive oil (35g)
Filling:
¾ cup shredded Italian-blend cheese (85g)
½ cup oil-packed sun-dried tomatoes, drained and chopped (113g)
3 garlic cloves, minced
⅓ cup chopped fresh basil leaves (14g)
Instructions
- Combine flour, yeast, and salt in a large bowl or stand mixer. Add egg, milk, water, and olive oil; mix until soft dough forms.
- Knead dough 6–8 minutes until smooth and elastic. Place in greased bowl, cover, let rise until doubled (~1 hour).
- Mix cheese, sun-dried tomatoes, garlic, and basil for filling.
- Punch down dough; roll into 22” x 8½” rectangle. Spread filling evenly.
- Roll dough from long edge into log; pinch seam to seal.
- Slice log lengthwise down center, leaving one end intact; twist halves together, cut sides up.
- Form twisted dough into “S” shape; tuck ends under. Place on parchment-lined sheet, cover, rise 45 minutes.
- Preheat oven to 350°F (175°C). Bake 35–40 minutes until golden and cooked through.
- Cool slightly before slicing and serving.
Notes
Substitute mozzarella or provolone for Italian blend cheese for milder flavor.
Add chopped olives or roasted peppers to filling for variety.
Mix in oregano or thyme for herbal twist.
Brush baked loaf with garlic butter for richness.
Serve with marinara sauce for dipping.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg
