Tomato, Basil and Garlic-Filled Pane Bianco |
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Prep Time: 120 Minutes Cook Time: 55 Minutes |
Ready In: 175 Minutes Servings: 4 |
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Last week the National Festival of Breads baking competitionwas heald in Wichita. This is the recipe that won Dianna Wara of Washington, Ill. , the grand prize. From The Wichita Eagle. Ingredients:
1/2 cup water (warmed to 100 degrees - 110 degrees fahrenheit) |
1/4 cup granulated sugar |
4 teaspoons fleischmann's active dry yeast |
1 cup low-fat milk (warmed to 100 degrees - 110 degrees fahrenheit) |
1/3 cup extra virgin olive oil |
2 large eggs |
2 teaspoons salt |
5 -5 1/2 cups unbleached bread flour (king arthur ) |
18 1/2 ounces sun-dried tomatoes, oil-packed, well-drained |
3/4 teaspoon granulated garlic (garlic powder fine too) |
1 1/2 cups cheese, italian blend, shredded, divided |
2/3 cup basil, chopped fresh |
Directions:
1. In a small bowl, add warm water, sugar and yeast. Stir and let sit 10 minutes. In the bowl of a stand mixer, add milk, oil, yeast mixture, eggs and salt. Mix until well combined, about 2 minutes.
2. Stir in enough of the flour to make a soft dough. Knead on a lightly floured surface or with a dough hook for 6 to 8 minutes, or until smooth and elastic. Place dough in a greased bowl, turn to grease top. Cover, let rise in a warm place until doubled, about 45 minutes.
3. Meanwhile, thoroughly drain sun-dried tomatoes; lay on paper towel to absorb moisture. Using kitchen shears, finely chop tomatoes. Line two large baking sheets with parchment paper.
4. Punch down dough, divide in half. Roll one piece into a 22 x 81/2-inch rectangle. Sprinkle on half of the garlic, cheese, basil and tomatoes. Starting with 22-inch side, roll up (jelly-roll fashion) tightly. Pinch edges to seal. Place roll seam-side down on baking sheet. With scissors, cut lengthwise down center of roll, about 1-inch deep to within 1/2-inch of the ends. Keeping cut-side up, form an S shape. Tuck both ends under center of S to form a figure eight ; pinch ends to seal.
5. Cover; let rise in a warm place until doubled, 45 to 60 minutes. Repeat with the remaining dough.
6. Bake the first loaf in a preheated 350 degree oven 35 to 40 minutes. Tent loaf with foil after 15 to 20 minutes to prevent over browning. Bake remaining loaf.
7. Remove from pan; cool on wire rack.
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