Pane Bianco Filled With Red Pepper, Basil and Garlic

Pane Bianco Filled Bread Recipe

I'm excited that this is the first post I'm participating in for the Bread Baking Babes.

With yeast breads being my most favorite thing to make in my kitchen, when I saw this loaf and read the recipe from Heather from GirliChef, I knew within my heart of hearts that I had to try my own hand at making this amazing bread. From there I headed on over to meet Natashya of  Living In The Kitchen With Puppies who is the boss bread baker babe to find out the steps and instructions on how to become a Bread Baking Buddy myself! This group is open to everyone and new Bread Baking Buddies are always welcome. Thanks ladies. I'm so glad I found you, and this recipe. It was one of the most rewarding yeast experience I've had in awhile and a real stunner to boot!

Oh, and just in case you're wondering what the translation for Pane Bianco is, I did Google translate to find out...and guess what? It means "White Bread"! LOL I thought it would be something a bit more exotic but, oh well, at least it looks exotic!!!

The original recipe comes from the King Arthur Flour website and was the winning recipe for their first ever National Festival of Breads.  Now that's MY kind of festival!!!

Makes 2 loaves.

(I adapted this slightly from the original winning recipe)
1/2 cup warm water (plus more warm water if needed)
1 cup warm milk
4 teaspoons instant yeast
1/4 cup sugar
1/3 cup olive oil
2 large eggs
2 teaspoons salt
6 cups all-purpose flour
1 jar (8 ounce) roasted red peppers, drained and dried on paper towels.
5-6 cloves garlic, minced
1 cup shredded Parmesan Cheese
2/3 cup chopped fresh basil

-In a large bowl, add the yeast to the warm water and milk.
-Stir to dissolve the yeast completely.
-Whisk in the sugar, olive oil and eggs.
-In a stand mixer, add the flour and salt.
-Using the dough hook, knead in the yeast mixture until it's completely blended and the dough has pulled away from the sides of the bowl.
-Continue kneading about 5-7 minutes (adding a tablespoon of warm water at a time if the dough is too stiff and it seems like the mixer is straining too much). The dough should form a smooth ball.
-Place the dough is a greased bowl and spray the top with olive oil.
-Cover the bowl with plastic wrap and allow to rise in a warm, draft free place for about an hour.
-Once risen, punch the dough down and divide into two pieces. Cover and set aside.
-Meanwhile, chop the drained and dried red peppers and chop the basil.
-Working with one piece of dough at a time, using a rolling pin roll the dough into roughly a 22" x 8" rectangle.
-Sprinkle on the half of the red peppers, half of the basil, half of the garlic and half of the Parmesan cheese.
-Starting with the long edge, roll the dough long ways into a log, making sure to roll firmly but not too tight.
-Place the log, seam side down on a parchment lined baking sheet.
-Using kitchen shears, cut the log lengthwise down the center about 1" deep and leaving 1/2" borders on each end.
-Keeping the cut side up, form a modified "S" shape and tuck the ends under, pinching to seal.
-Continue the same procedure with the second piece of dough and remaining, garlic, pepper, basil and cheese.
-Cover the loaves and allow them to rise in a warm place until doubled in size (approximately 1 hour).
-Once risen, preheat the oven to 350 degrees and bake them for 40 minutes.
-Remove the loaves from the oven and cover them both loosely with foil so they don't burn and return them to the oven for an additional 15-20 minutes until cooked through and they sound hallow when tapped.
-Allow the loaves to cool thoroughly on baking racks and slice to serve.

I can hardly wait to see what lies in store for next month's BBB challenge. If it's anything like this month, I'm already excited and ready to "rise" to the occasion!!!


Until we eat again,

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