Description
Pane Bianco with Sun-Dried Tomatoes is a delicious Italian savory swirl bread featuring a soft, chewy texture and a flavorful filling of sun-dried tomatoes, mozzarella, Parmesan, and fresh basil. This homemade loaf combines the richness of cheese and herbs with the unique tang of sun-dried tomatoes, perfect for slicing and serving fresh or toasted.
Ingredients
Scale
Dough
- 3 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 teaspoon salt
- 1/2 cup warm milk
- 1/4 cup warm water
- 1/4 cup olive oil
- 1 large egg
Filling
- 1/3 cup sun-dried tomatoes, finely chopped (oil-packed and drained)
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons fresh basil, chopped (or 2 teaspoons dried basil)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the flour, yeast, and salt. In a separate bowl, whisk together the warm milk, warm water, olive oil, and egg. Pour the wet mixture into the dry ingredients and stir until a dough forms. Knead the dough on a lightly floured surface for 6–8 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- Shape and Fill the Bread: Punch down the dough and roll it into a 22 x 8-inch rectangle. Sprinkle the sun-dried tomatoes, mozzarella, Parmesan, and basil evenly over the dough. Starting from one long edge, roll the dough into a log. Using a sharp knife, slice the log lengthwise, leaving one end intact. Twist the two halves together, keeping the cut sides facing up. Form into an “S” shape and tuck the ends under to create a loaf. Place on a parchment-lined baking sheet, cover, and let rise for 30–40 minutes.
- Bake the Bread: Preheat oven to 350°F (175°C). Bake for 30–35 minutes or until golden brown and cooked through. Let cool slightly before slicing.
Notes
- You can substitute sun-dried tomatoes with roasted red peppers for a different flavor.
- This bread is best enjoyed the day it’s made but also toasts well the next day.
