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
