Sometimes you see a picture of food and you just have to run to the kitchen to make it. That is what happened with this recipe. I saw a post by the Girlichef for Pane Bianco Bread. Heather’s bread was gorgeous and calling my name. You should check out her wonderful pictures and recipe. Just click on the link above. I loved the challenge of making a beautifully shaped bread, and wondered if it really could be that easy and ran to the kitchen to make it.
I was really surprised how easy Pane Bianco was to make. Even the shape of the bread turned out perfectly. I was so excited. Then I tasted it! Oh my, oh my! It was reminiscent of pizza because of the tomatoes, cheese and basil but it was unbelievably better. Yes, better than pizza and prettier. This is the type of bread you want to show off. It’s the type of bread that looks so hard but is really so easy. Sure it does take a lot of time as it has to rise twice. Other than that, the mixer does all the kneading and it rolls out beautifully. I think I should call this the “beautiful” post. It is the perfect adjective for this bread.
I have made this bread three times now. We had new neighbors move in so I made them a loaf as a welcome to the neighborhood gift. I plan on making this or a version of it for Christmas presents for friends. I can’t wait to play with different flavors too. This bread makes me so incredibly happy and proud!
In order to help you make this bread, I’ve put together a little video to show you the steps for the bread. I know it’s not a full video yet. I’m working up the nerve to actually appear in my videos but hopefully you will find it helpful.
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Sundried Tomato, Roasted Garlic, Cheese & Basil Bread (Pane Bianco)
- ½ cup warm 2% milk 105
- ¼ cup warm water
- 1 tbsp olive oil
- 1 tbsp 2% Greek yogurt
- ¼ cup eggbeaters or equivalent to 1 egg or 1 egg
- 2 tbsp sugar or honey
- 1 tsp kosher salt
- 2 cups bread flour 240 grams
- 1 cup whole wheat white flour 120 grams
- 2 tsp instant yeast
- ¼ cup Bruscehetta with Italian Basil Sun dried Tomatoes in olive oil
- 1 oz dry sun-dried tomatoes 28 grams, minced
- 1 cloves head roasted garlic *
- ¾ cup shredded 2% fat cheese – your choice I've used cheddar and colby jack
- 1/4 cup sliced fresh basil or fresh cilantro
To make dough:
Place all ingredients for dough into a stand mixer with a hook attachment. Turn mixer to low until dough comes together.
Turn to medium and let knead for 5 minutes.
Spray a large bowl with cooking spray.
Place dough into bowl and spray with cooking spray. Cover and Let rise for 1 hour.
In a medium bowl, stir together bruschetta sun-dried tomatoes and dry sun-dried tomatoes. Let sit while dough is rising.
Smash the garlic into a paste and add to sun-dried tomatoes.
Gently fold in basil.
Putting it together:
Line a baking sheet with parchment paper and set aside.
Gently punch down the dough.
Lightly flour a work surface and place dough on top. Flour your rolling pin and roll the dough into a 22” x 8” rectangle. (It doesn't have to be perfect)
Spoon sun-dried tomato mixture over dough and spread evenly.
Sprinkle with cheese.
Starting on a long side, roll up the dough tightly. Pinch the seams to seal well.
Place the bread on the baking sheet seam side down.
Starting in ½ inch from the end, use a serrated knife and cut into the dough. Do not cut all the way through but about 1 inch deep. Stop 1/2 “ from the other end.
Bend the top third of the dough to the right and the bottom third to the left making an “S” shape. Tuck each end under the center part of the dough and pinch closed.
Cover loosely with plastic wrap and let rise in a warm spot for another 45 minutes.
Preheat oven to 350°.
Take off plastic wrap and bake for about 20 minutes. Place a foil tent over the bread and continue to bake for another 15 to 20 minutes or until golden brown and cooked through (190°).
Slide the parchment paper and bread onto a wire rack and cool completely. 16 slices per loaf.
*To roast garlic, I slice off a very small part from the top and wrap in foil. I bake at 425° for about 1 hour.
I calculated 4 Weight Watcher Smartpoints.
Adapted from the Girlichef
Happy Healthy Eating,
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