Pane Bianco

Pane Bianco is an Italian white bread filled with sun-dried tomatoes, fresh basil, garlic and cheese, which is shaped into a figure 8.

 This recipe is based on a recipe in "Laurel's Kitchen Bread Book", called "Busy People's Bread". Looking back on the original recipe I have changed it quite a bit. This is a straight dough which means you do not let it sit overnight to ferment. 

This dough is a bit stiff, so don't be shocked when you are mixing it. Even though it's stiff, It raises very nicely and is very easy to handle and shape. It makes 12 good size Hamburger buns and I also use it for making  a dozen Calzones. How you shape it and stuff it will make a totally different bread. You can make individual rolls a single large loaf or a couple of free form smaller loaves.

Bake: 375 degrees first 5 minutes - then turn down to 350 degrees
           Bake time Rolls 15-20 minutes
           Bake time large loaf will be around 45 minutes 
           Bake time 2 smaller loaves 30 minutes    

Recipe for the dough
642g Hard White (5 1/3 cup)
3/4 tsp. dried malt powder (you can omit if you like)
8g Salt (3/4 tsp.)
10g Yeast (3 1/2 tsp.)

Liquid
45g Cane Syrup (honey) (2 T. +1 tsp.)
408g Water (1 3/4 cup)

20g Butter (1 1/2 T.)
10g Soy Flour (1 1/2 T.) - dough conditioner

Filling
1 cup grated cheese - your preference
1 cup dried tomatoes or oven roasted tomatoes
1 T. dried Italian herb mix - use fresh basil, parsley, oregano, garlic (twice the amount as the dried)
2 T. olive oil
Mix the herbs with the olive oil and tomatoes

Directions

• Develop the gluten, (mix 3 minutes) Remove from the mixer and place the dough on the counter and flatten it out.
• Soften the butter and add the soy flour to form a paste. Spread the paste onto the dough and cut the dough into pieces and add back to the mixer bowl.
• Knead until the butter mixture is incorporated into the dough. The dough will now be softer. If should only take about 2 minutes.
• Bulk proof for 30 minutes
• Meanwhile, cut into small pieces the oven roasted tomatoes or use dried ones. Chop the basil and other fresh herbs or use a dried Italian mix and grate the cheese.
• After the bulk proof, gently deflate the dough. Depending on if you are making a traditional loaf or rolls the technique will be the same. For a large loaf roll out the dough 20 x 8 1/2" rectangle. Spread with the cheese, and tomato herb mixture over the dough.
  
• 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. If you want 2 smaller free form loaves cut the log in half.
• Using kitchen shears, start 1/2" from one end and cut the log lengthwise down the center about 1" deep, (DO NOT CUT ALL THE WAY THRU just enough to expose the filling) Cut 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, 30 - 45 minutes. Until it has doubled in bulk and springs back lightly when touched.
• While the loaf is rising, preheat the oven to 375°F.
• Bake it for 35 to 40 minutes, for a large loaf tenting it with foil the last 10 minutes to keep from getting to brown.
• Remove the bread from the oven, and transfer it to a rack to cool.

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