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Pane Bianco Recipe

This lovely Pane Bianco (Italian for “white bread”) is a soft bread filled with sun-dried tomatoes, cheese, fresh basil, garlic and shaped into a figure 8. In this recipe, I used maida and whole wheat flour. You can use only maida or whole wheat flour.

  • Prep time:
  • 20 minutes
  • cook time:
  • 40 minutes
  • serves:
  • 4

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Vegetarian

Level : Moderate

Cuisine : Italian

Course : Bread

Tags

  • #BakedRecipeContest
Ingredients

Ingredients For Pane Bianco Recipe

Methods
  • 1. Steps for preparing dough:
  • 2. In a bowl mix both the flours, yeast, sugar and salt.
  • 3. Add softened butter, olive oil and rub with finger tips till the mixture resembles like bread crumbs.
  • 4. Mix water and milk together in a bowl,heat until lukewarm.
  • 5. Add the Lukewarm liquid mix to the dry mixture.
  • 6. Mix well till it forms a dough. It should not be sticky.
  • 7. Knead the dough well for 8-10 minutes.
  • 8. Apply olive oil all over the dough,keep in a bowl and cover.
  • 9. Place the covered bowl in warm place.
  • 10. Let it rest for 1 hour or till it doubles in size.
  • 11. Gently punch the dough to let the air out and knead again for 2-3 minutes.
  • 12. Steps for preparing filling:-
  • 13. Chop the sun dried tomatoes, drain the black olives,chop finely and set aside.
  • 14. Cut the fresh basil finely and add chopped garlic to it.
  • 15. Mix together chopped tomatoes,olives,basil leaves and garlic in a bowl.
  • 16. Steps for shaping Pane Bianco:-
  • 17. Flatten the dough and pat it into 22”x8 ½ “ rectangle.
  • 18. First spread all the cheese all over the rectangle and then sprinkle the tomato mixture evenly over the cheese.
  • 19. Starting with one long edge, roll the dough to resemble a log.
  • 20. Pinch the edges to seal. Place the log seam -side down on lightly greased baking sheet.
  • 21. Using sharp knife, leaving ½ “ on both the ends, cut the log lengthwise down to the center about 1 “ deep.
  • 22. Do not cut through to make it open.
  • 23. Keeping the cut side up,form an “S” shape.
  • 24. Tuck both ends under the center of the “s” to form a figure 8.
  • 25. Pinch the ends together to seal.
  • 26. Cover and let rise in warm place until double,45 to 60 minutes.
  • 27. Preheat the oven at 180*c for 10 minutes.
  • 28. Bake for 35 to 40 minutes, tenting it with foil after 20-25 minutes to prevent over browning.
  • 29. Remove the bread from the oven, and transfer it to rack to cool down.
  • 30. Eggless Pane Bianco is ready to be enjoyed warm or at room temperature with any sauce of your choice.
  • 31. Serve with dip of your choice. I served with basil pesto.
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