Tuesday, 16 April 2013

The Bread Baking Babes Stuff and Slice! Tomato, Basil, & Garlic Filled Pane Bianco

In matters of bread baking, I have tried many recipes and techniques. I have to admit, the ones that excite me most are the fun fillings and shapings. This bread was a winner in the National Festival of Breads for that reason - it's fun and flavourful. It also goes great with cream cheese... just sayin'.

The dough itself goes together simply and fairly quickly, and the ingredients are easy to handle. I think you could have lots of fun with the loaves, switching up the ingredients and even the shape.

I invited the Bread Baking Babes to have fun with this bread, and all Buddies and home bakers are welcome to join in. If you would like to bake this delicious bread - bake it up, blog it, and let us know how you liked the experience. Send me a link by April 26th, and a medium-sized photo if I can't get one from your site, to kitchenpuppies AT gmail DOT com - I'll put up a round-up on the 27th.

The first loaves I did fairly close to the recipe, next ones I used pesto and roasted garlic with the sundried tomatoes. Next time I'm thinking of using olives, thyme and feta. What will your loaves be like? I can't wait to see!


Tomato, Basil, & Garlic Filled Pane Bianco
King Arthur Flour website
The winning recipe from the first-ever National Festival of Breads, this white bread filled with fresh basil, sun-dried tomatoes, garlic powder, and shredded cheese has a wonderful soft texture and is packed with flavor. The unique shape is simple to achieve and makes an impressive presentation. Congratulations and thanks to Dianna Wara of Washington, Illinois, for creating this recipe — it's a winner, for sure!


Ingredients by volume: (for by weight, below the photo)

* 1/2 cup warm water
* 1/4 cup sugar
* 4 teaspoons instant yeast
* 1 cup warm low-fat milk
* 1/3 cup extra-virgin olive oil
* 2 large eggs
* 2 teaspoons salt
* 6 cups King Arthur Unbleached Bread Flour
* 1 (8 1/2-ounce) jar oil-packed sun-dried tomatoes
* 3/4 teaspoon granulated garlic or garlic powder
* 1 1/2 cups shredded Italian blend cheese, divided
* 2/3 cup chopped fresh basil

First time baking.
 Ingredients by weight: (for by volume, above the photo)

* 4 ounces warm water
* 1 3/4 ounces sugar
* 4 teaspoons instant yeast
* 8 ounces warm low-fat milk
* 2 3/8 ounces extra-virgin olive oil
* 2 large eggs
* 2 teaspoons salt
* 25 1/2 ounces King Arthur Unbleached Bread Flour
* 1 (8 1/2-ounce) jar oil-packed sun-dried tomatoes
* 3/4 teaspoon granulated garlic or garlic powder
* 6 ounces shredded Italian blend cheese, divided
* 1/2 ounce chopped fresh basil

Metric
    113g warm water
    50g sugar
    4 teaspoons instant yeast
    227g warm low-fat milk
    67g extra-virgin olive oil
    2 large eggs
    2 teaspoons salt
    723g King Arthur Unbleached Bread Flour
    1 (241g) jar oil-packed sun-dried tomatoes
    3/4 teaspoon granulated garlic or garlic powder
    170g shredded Italian blend cheese, divided
    14g chopped fresh basil


First loaves - inside.
Directions

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.


Second bread - pesto version

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.

Yield: 2 loaves.

Second bread - pesto version
The Bread Baking Babes