Pane Bianco

Pane Bianco 1

Pane Bianco
Recipe source: King Arthur Flour

Ingredients:
3 cups all-purpose flour
2 tsp instant yeast
1 large egg
½ cup warm milk (or water, but add 2 tbsp milk powder to flour)
5 tbsp warm water
3 tbsp olive oil
1 tsp salt

Filling:
¾ cup shredded cheese of your choice
½ cup sun dried tomatoes diced to small pieces
4 cloves garlic minced or grated
8-10 basil leaves chopped

Method:
Mix all ingredients by hand or in a food processor bowl and knead till fairly smooth and soft. Dough will be/should be slightly sticky.
Lightly oil a large container and let the dough rise in it for 1 hr.
Gently punch the dough down and make into a ball and keep aside for 5 mins.
Roll the dough into a large thin rectangle. (atleast 20-22” long)
Spread the dough with cheese, tomato, garlic and basil.
Roll the dough into a log from the long edge and pinch the edges to seal.
Place the log on a lightly greased baking or parchment covered baking tray.
Using sharp kitchen scissors, cut log lengthwise approx 1” deep. (don’t cut into 2)
Keeping cut side up, roll into ‘S’ shape or roll to form circle. Tuck ends. Pinch any edges to seal as required.

Pane Bianco 2

Let rise in a warm place covered for 30-45 mins until doubled.
Bake in a preheated oven at 160 degree Celsius for 30-40 mins. If the top browns too quickly, tent with a foil.
Cool completely before serving.

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