Tomato Basil And Garlic Filled Pane Bianco Recipes

TOMATO, BASIL AND GARLIC-FILLED PANE BIANCO

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.