Pane Bianco. Really just a fancy term for what my family calls “pizza bread”. But this bread is so delicious it deserves a fancy name! If you are looking for a showstopper bread for the holidays this beauty is what you want to make! While this looks difficult and would definitely impress your mother in law, you can rest assured it is incredibly easy to make. I used my homemade basil pesto but store bought is fine too. And I may have used my oven dried tomatoes but store bought would taste great too.
And by some miracle you have leftovers the next day for the love of all carbs eat a slice toasted! Yum!
PANE BIANCO
DOUGH:
3 cups flour
2 1/4 teaspoons instant yeast
1 teaspoon fine sea salt
2 Tablespoons instant milk powder
1 large egg
1 cup warm water
3 Tablespoons olive oil
FILLING:
1/3 cup basil pesto
6 cloves garlic, minced
1/3 cup sun dried tomatoes, finely chopped
1/4 cup grated romano cheese
1/4 cup grated Parmesan cheese
1 cup shredded mozzarella
In a bowl of a stand mixer whisk together the flour, yeast, salt, and milk powder.
In a separate bowl mix the egg, water, and olive oil together until combined.
Add to the mixer bowl and using a dough hook, knead until dough comes together to make a smooth and slightly tacky dough.
Place in a greased bowl and cover with plastic wrap. Rise for 1 hour or until doubled in size.
While dough is rising make the filling. Mix the pesto, garlic, tomatoes, romano, and Parmesan together to make a thick paste.
Gently deflate the dough. Flatten and pat into a 22″ by 9″ rectangle.
Spread with pesto mixture then sprinkle with the mozzarella.
Roll the dough on a long edge (like you would for cinnamon rolls) so you have a long log. Pinch the edge to seal.
Place the log seam side down on a parchment lined baking sheet.
Using kitchen shears starting 1/2 inch from the end cut lengthwise down the center about 1″ deep and end 1/2 inch from the other end.
Form into an “s” shape by curving and tucking both ends underneath.
Pinch the edges together to seal.
Cover with plastic wrap and rise until doubled, approx 45 minutes.
Uncover and bake at 350 degrees for 35-40 minutes. Tent with foil after 20-30 minutes to avoid over browning.
Enjoy warm or at room temperature.
Ingredients
DOUGH:
- 3 cups flour
- 2 1/4 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 2 Tablespoons instant milk powder
- 1 large egg
- 1 cup warm water
- 3 Tablespoons olive oil
FILLING:
- 1/3 cup basil pesto
- 6 cloves garlic, minced
- 1/3 cup sun dried tomatoes, finely chopped
- 1/4 cup grated romano cheese
- 1/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella
Instructions
- In a bowl of a stand mixer whisk together the flour, yeast, salt, and milk powder.
- In a separate bowl mix the egg, water, and olive oil together until combined.
- Add to the mixer bowl and using a dough hook, knead until dough comes together to make a smooth and slightly tacky dough.
- Place in a greased bowl and cover with plastic wrap. Rise for 1 hour or until doubled in size.
- While dough is rising make the filling. Mix the pesto, garlic, tomatoes, romano, and Parmesan together to make a thick paste.
- Gently deflate the dough. Flatten and pat into a 22" by 9" rectangle.
- Spread with pesto mixture then sprinkle with the mozzarella.
- Roll the dough on a long edge (like you would for cinnamon rolls) so you have a long log. Pinch the edge to seal.
- Place the log seam side down on a parchment lined baking sheet.
- Using kitchen shears starting 1/2 inch from the end cut lengthwise down the center about 1" deep and end 1/2 inch from the other end.
- Form into an "s" shape by curving and tucking both ends underneath.
- Pinch the edges together to seal.
- Cover with plastic wrap and rise until doubled, approx 45 minutes.
- Uncover and bake at 350 degrees for 35-40 minutes. Tent with foil after 20-30 minutes to avoid over browning.
- Enjoy warm or at room temperature.
