King Arthur Flour (the Company) has started a “Bakealong Challenge” where they feature each month a new recipe to bake and share with everyone else.
For August 2016, the recipe is this Pane Bianco, which in Italian means “white bread”. In this instance, their recipe is an inside-out stuffed bread. The recipe makes a loaf filled with fresh basil, tomatoes, garlic, shredded cheese, and has a wonderful aroma, a soft texture and is packed with flavour. It also has a unique shape which is simple to achieve. I found it quite impressive, and decided to bake it for the first time. An easy recipe to execute.
The instructions below are copied directly from King Arthur Flour’s web site and as I use weight measurements, I have, in brackets, added the equivalent in cups for those who prefer to use this form of measurement. The pictures are my own, taken as I bakealong!
361g (3cups) King Arthur Unbleached Bread Flour
2 teaspoons instant yeast
1 1/4 teaspoons salt
1 large egg
113g (1/2 cup) lukewarm milk
74g (1/3 cup) lukewarm water
35g ( 3 tbsp) olive oil
85g (3/4 cup) shredded Italian-blend cheese or the cheese of your choice
113g (1/2 cup) oil-packed sun-dried tomatoes or your own oven-roasted tomatoes
3 to 6 cloves garlic, peeled and minced
14g (1/3 cup) chopped fresh basil, green or purple
To make the dough: Combine all of the dough ingredients in a bowl (or the bucket of your bread machine), and mix and knead — by hand, using a mixer, or in your bread machine set on the dough cycle — to make a smooth, very soft dough. The dough should stick a bit to the bottom of the bowl if you’re using a stand mixer. Place the dough in a lightly greased bowl, cover, and let it rise for 45 to 60 minutes, or until it’s doubled in size.
Meanwhile, thoroughly drain the tomatoes, patting them dry. Use kitchen shears to cut them into smaller bits. Gently deflate the dough. Flatten and pat it into a 22″ x 8 1/2″ rectangle. Spread with the cheese, tomatoes, garlic, and basil. Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined 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.
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.
While the loaf is rising, preheat the oven to 180°C.
Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning.
Remove the bread from the oven, and transfer it to a rack to cool (below). Enjoy warm or at room temperature. Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage.
Tips for success.
Substitute all-purpose flour 1:1 for the bread flour in the recipe, if desired. Reduce the water to 1/4 cup.
Use a light touch with your fillings. Over-stuffing this bread will create a messy-looking loaf.
Be careful not to let the bread rise too long; over-risen bread will lose its shape.
Much of the filling will be exposed as the bread bakes, so keep your eye on the loaf. When it’s a light golden brown, tent it with aluminum foil to prevent the exposed tomatoes and basil from burning.
“If you have two pennies, spend one on a loaf and one on a flower. The bread will give you life, and the flower a reason for living.” -Chinese Proverb.