Pane Bianco

Ingredients for the Dough

12 3/4oz        Bread flour

2t                   SAF Red instant yeast

1 1/4t             Salt

1ea                Large egg

1/2C              Lukewarm milk

1/3C              Lukewarm water

3T                 Olive oil

Ingredients for the filling

3/4C              Shredded Italian-blend cheese

1/2C              Oil-packed sun-dried tomatoes

3 to 6 cloves Garlic, peeled and minced

1/3C              Chopped, fresh, basil

Process

Combine all of the ingredients

Mix and knead to make a smooth, very soft, dough

Place the dough into a lightly greased bowl

Cover, and let rise for 45 to60 minutes, or until doubled in size

Thoroughly drain and pat the tomatoes dry

Cut the tomatoes into smaller pieces

Gently deflate the dough

Flatten and pat the dough into a 22”x8 1/2” rectangle

Spread the cheese, tomatoes, garlic, and basil

Starting with the long edge, roll the dough into a log the long way

Pinch the edges to seal

Place the log, seam side down on a lightly greased or parchment-lined baking sheet

Starting 1/2″ from one end of the log, use kitchen shears to cut the log lengthwise down the center about 1” deep to within 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 the loaf and let it rise until it doubles, 45 to 60 minutes

Preheat the oven to 350F while the loaf is rising

Uncover the loaf

Bake for 35 to 40 minutes, tenting it with foil after 20 to 25 minute, if it appears to be browning too quickly

Remove from the oven and transfer it to a rack to cool slightly before serving

Yields 1 loaf