Pane Bianco Food

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TOMATO, BASIL AND GARLIC-FILLED PANE BIANCO



Tomato, Basil and Garlic-Filled Pane Bianco image

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

1/2 cup water (warmed to 100 degrees - 110 degrees Fahrenheit)
1/4 cup granulated sugar
4 teaspoons Fleischmann's active dry yeast
1 cup low-fat milk (warmed to 100 degrees - 110 degrees Fahrenheit)
1/3 cup extra virgin olive oil
2 large eggs
2 teaspoons salt
5 -5 1/2 cups unbleached bread flour (King Arthur )
18 1/2 ounces sun-dried tomatoes, oil-packed, well-drained
3/4 teaspoon granulated garlic (garlic powder fine too)
1 1/2 cups cheese, Italian blend, shredded, divided
2/3 cup basil, chopped fresh

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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