Mmm…Soft, fluffy bread, filled with cheese and herbs….. hungry yet? You should be, because this months bread is mouth-watering. I just love makingfilled breads and this choice didn’t let down. Our host (for us Buddies) this month was Natashya, of Living in the Kitchen with Puppies(besides her cooking, you should check out her book reviews) and she chose the winning recipe from the first-ever National Festival of Breads,called Pain Bianco, a white bread filled with fresh basil, sun-dried tomatoes, garlic powder, and shredded cheese. I , of course, did not have these on hand so I improvisedwith what I could find in the fridge. This recipe makes 2 large loaves of bread so I made 1 large loaf and 2 smaller ones. First up was the large loaf filled with maple mustard, Gruyèrecheese, roasted garlic and minced parsley. Holy crow-break out the white wine, because this was fiercelygood! For the smaller loaves I made one with farmer cheese, roasted garlic (I had a whole head to use up) and fresh rosemary, and for the other one I used pesto and asagiocheese. I had my friend Lesley over and we tried a slice from each one. Twice. This was so easy to put together as well. The first rise is only about 45 minutes and the second is about the same. I love that the filling possibilitiesare as endless as your imagination. The really beautiful part of this is the presentation. The dough is filled and rolled up, jelly-rollstyle, and then cut down the middle (not all the way though) so part of the filling shows through. Natashya suggests using kitchen shears to do the cutting but I find it easier just to use my serrated bread. You do what makes you feel confident, but seriously, try a go at making this bread. You are your friends will be happy you did. Bake On!
p.s.- I am posting the original recipe but if you are like me, make something up that makes you happy
Tomato, Basil, & Garlic Filled Pane Bianco
1/2 cup (4 oz/ 113 g)warm water
1/4 cup (1 3/4 oz/50 g) sugar (I only added 2 teaspoons)
4 teaspoons instant yeast
1 cup warm (8 oz/ 227 g)low-fat milk
1/3 cup (2 3/8oz /67 g) extra-virgin olive oil
2 large eggs
2 teaspoons salt
6 cups (25 1/2 oz/723 g) King Arthur Unbleached Bread Flour (I used all-purpose flour and also added 1/4 cup ground flax meal)
1 (8 1/2-ounce/241 g) jar oil-packed sun-dried tomatoes
3/4 teaspoon granulated garlic or garlic powder
1 1/2 cups (6 oz/ 170 g)shredded Italian blend cheese, divided
2/3 cup (1/2 oz/ 14 g) chopped fresh basil
1) Combine the water, sugar, yeast, milk, olive oil, eggs, salt, and flour, and mix and knead by hand, stand mixer, or bread machine until you’ve made a cohesive, soft dough. If you’re kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball. Place the dough in a greased bowl, and turn to grease the top. Cover and let rise in a warm place until double, about 45 minutes
2) Meanwhile, thoroughly drain the sun-dried tomatoes; lay them on a paper towel to absorb any excess oil. Using kitchen shears, finely chop the tomatoes.
3) Line two baking sheets with parchment. Gently deflate the dough and divide it in half. Roll one piece into a 22″ x 8 1/2″ rectangle. Sprinkle on half the garlic, cheese, basil, and tomatoes.
4) Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal.
5) Place the log seam-side down on a baking sheet. Using kitchen shears, start 1/2″ from one end and cut the log lengthwise down the center about 1″ deep, to within 1/2″ of the other end.
6) Keeping the cut side up, form an “S” shape. Tuck both ends under the center of the “S” to form a “figure 8”; pinch the ends together to seal. Cover and let rise in a warm place until double, 45 to 60 minutes. Repeat with the remaining dough.
7) While the loaves are rising, preheat the oven to 350°F.
8) Bake the first loaf for 35 to 40 minutes. Tent the loaf with foil after 15 to 20 minutes to prevent over-browning. Bake the remaining loaf.
9) Remove loaves from their pans; cook on racks. Store any leftovers well-wrapped, at room temperature.
You are going to love this!!!
You must visit the real bread baking babes to see their amazing work!!!!
The Bread Baking Babes
•Bake My Day – Karen
•Bitchin’ Bread Baking Babe Bibliothécaire – Katie
•blog from OUR kitchen – Elizabeth
•Feeding my enthusiasms – Pat
•girlichef – Heather
•Life’s A Feast – Jamie
•Living in the Kitchen with Puppies– Natashya
•Lucullian Delights – Ilva
•My Kitchen In Half Cups – Tanna
•Notitie Van Lien – Lien
•PaulchensFoodblog – Astrid
•Provecho Peru – Gretchen
