Pane Bianco

Name: Pane Bianco
Yield: 1 loaf
Ingredients: 360 g Bread Flour; 2 tsp Instant yeast; 8 g Table salt; 1 each Egg; 113 g Milk; 74 g Water; 35 g Olive oil; 85 g Shredded Italian-blend cheese; 113 g Oil-packed sun-dried tomatoes; 3 each Garlic cloves; 14 g Chopped fresh basil

A savoury swirl of cheese, tomatoes and basil.

2 hours 40 minutes1 loaf

Ingredients

Ingredients for1 loaf
Ingredient	Amount
Dough
Bread Flour	360 g
Instant yeast	2 tsp
Table salt	8 g
EggLarge.	1 each
MilkLukewarm.	113 g
WaterLukewarm.	74 g
Olive oil	35 g
Filling
Shredded Italian-blend cheese	85 g
Oil-packed sun-dried tomatoesPacked.	113 g
Garlic clovesRange: 3–6.	3 each
Chopped fresh basil	14 g

Method

1
Mix and knead the dough ingredients; cover until doubled, approximately 45–60 minutes. Dry and chop the tomatoes.
2
Roll dough to about 56 × 22cm. Distribute the cheese, tomatoes, garlic and herbs, then roll up lengthwise.
3
Cut along the log without severing the ends; arrange the opened roll into a figure eight. Proof 45–60 minutes.
4
Bake at 175°C/350°F for 35–40 minutes, shielding after 20–25 minutes if needed. Cool on a rack.