A perfect picnic bread – Tomato, Basil & Garlic Filled Pane Bianco
The sudden sun and warmth that sprung during my absence has caused a green explosion here, reminiscent of what happens in Sweden when the Spring appears, that damned lawn of mine is wild, high and full of daisies but right now I don’t really care as long as it continues like this. I know I will change my mind and yet again wanting to make an asphalted parking lot out it when it has to be mowed more often than not, just like I feel every year. But for now I am happy to use it as a shooting location for this month’s Bread Baking Babe bread, the Tomato, Basil & Garlic Filled Pane Bianco that my talented fellow Babe Natashya has chosen. Now I am not a great lover of bread with stuff in it unless it is seeds or nuts so I don’t know if I am the right person to give a judgement on this bread, partly because I never eat this kind of bread and therefore not very knowledgable about it and partly because I used less filling but it seems to me that this is one good bread! I had to substitute basil with thyme and I used scarmorza cheese in case you want to know which cheese I put into it. And no garlic at all.
If you want to be a Bread Baking Buddy, please click over to Natashya to get the details and please visit the other Bread Baking Babes to see how their baking turned out and get an informed opinion on this great bread!
Bake My Day – Karen
Bread Baking Babe Bibliothécaire – Katie
blog from OUR kitchen – Elizabeth
Feeding my enthusiasms – Elle
girlichef – Heather
Life’s A Feast – Jamie
Living in the Kitchen with Puppies – Natashya
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien
Paulchens Foodblog – Astrid
Provecho Peru – Gretchen
Tomato, Basil, & Garlic Filled Pane Bianco
King Arthur Flour website
115 g/4 ounces warm water
50 g/1 3/4 ounces sugar
4 teaspoons instant yeast
230 g/8 ounces warm low-fat milk
65 g/2 3/8 ounces extra-virgin olive oil
2 large eggs
2 teaspoons salt
725 g/25 1/2 ounces bread flour
240 g/1 (8 1/2-ounce) jar oil-packed sun-dried tomatoes
3/4 teaspoon granulated garlic or garlic powder
170 g/6 ounces shredded cheese, divided
15 g/1/2 ounce chopped fresh basil
Combine the water, sugar, yeast, milk, olive oil, eggs, salt, and flour, and mix and knead by hand, stand mixer, or bread machine until you’ve made a cohesive, soft dough. If you’re kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball. Place the dough in a greased bowl, and turn to grease the top. Cover and let rise in a warm place until double, about 45 minutes.
Meanwhile, thoroughly drain the sun-dried tomatoes; lay them on a paper towel to absorb any excess oil. Using kitchen shears, finely chop the tomatoes.
Line two baking sheets with parchment. Gently deflate the dough and divide it in half. Roll one piece into a 22″ x 8 1/2″ rectangle. Sprinkle on half the garlic, cheese, basil, and tomatoes.
Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal.
Place the log seam-side down on a baking sheet. Using kitchen shears, start aprrox 1 cm/1/2″ from one end and cut the log lengthwise down the center about 2,5 cm/1″ deep, to within 1 cm/1/2″ of the other end.
Keeping the cut side up, form an “S” shape. Tuck both ends under the center of the “S” to form a “figure 8″; pinch the ends together to seal. Cover and let rise in a warm place until double, 45 to 60 minutes. Repeat with the remaining dough.
While the loaves are rising, preheat the oven to 350°F. Bake the first loaf for 35 to 40 minutes. Tent the loaf with foil after 15 to 20 minutes to prevent over-browning. Bake the remaining loaf.
Remove loaves from their pans; cook on racks. Store any leftovers well-wrapped, at room temperature.