TOMATO, BASIL AND GARLIC-FILLED PANE BIANCO
Last week the National Festival of Breads baking competitionwas heald in Wichita. This is the recipe that won Dianna Wara of Washington, Ill., the grand prize. All of the recipes now are posted at www.kansaswheat.org. From The Wichita Eagle.
Provided by Busters friend
Categories Yeast Breads
Time 2h55m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- In a small bowl, add warm water, sugar and yeast. Stir and let sit 10 minutes. In the bowl of a stand mixer, add milk, oil, yeast mixture, eggs and salt. Mix until well combined, about 2 minutes.
- Stir in enough of the flour to make a soft dough. Knead on a lightly floured surface or with a dough hook for 6 to 8 minutes, or until smooth and elastic. Place dough in a greased bowl, turn to grease top. Cover, let rise in a warm place until doubled, about 45 minutes.
- Meanwhile, thoroughly drain sun-dried tomatoes; lay on paper towel to absorb moisture. Using kitchen shears, finely chop tomatoes. Line two large baking sheets with parchment paper.
- Punch down dough, divide in half. Roll one piece into a 22 x 8½-inch rectangle. Sprinkle on half of the garlic, cheese, basil and tomatoes. Starting with 22-inch side, roll up (jelly-roll fashion) tightly. Pinch edges to seal. Place roll seam-side down on baking sheet. With scissors, cut lengthwise down center of roll, about 1-inch deep to within 1/2-inch of the ends. Keeping cut-side up, form an "S" shape. Tuck both ends under center of "S" to form a "figure eight"; pinch ends to seal.
- Cover; let rise in a warm place until doubled, 45 to 60 minutes. Repeat with the remaining dough.
- Bake the first loaf in a preheated 350 degree oven 35 to 40 minutes. Tent loaf with foil after 15 to 20 minutes to prevent over browning. Bake remaining loaf.
- Remove from pan; cool on wire rack.
Nutrition Facts : Calories 2745.6, Fat 76.5, SaturatedFat 22.3, Cholesterol 271.8, Sodium 8814.2, Carbohydrate 435.7, Fiber 41.4, Sugar 132.4, Protein 105.9
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- Proof yeast by putting it in the same bowl you'll be using to mix your dough. Pour warm milk and warm water over yeast and let stand 10 minutes to activate (it should be foamy). If you're using instant yeast you can skip this step, see notes*
- Add all of the remaining dough ingredients to the proofed yeast mixture and combine until no traces of flour remain. Knead until a very smooth, soft dough has formed. This is a soft dough and If you're using your mixer it will stick a little to the bottom of the bowl, that's normal. If you're kneading by hand keep your hands lightly floured and I find it helpful to use a bench scraper to lift and turn dough during kneading.
- Once dough is smooth, place it in a lightly greased bowl and cover with a clean towel until doubled in size. This should take 45 min-1 hour, but go by the size of the dough over the amount of time it takes. If you're kitchen is warmer it may rise faster, if it's cool it could take longer.
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