Pane Bianco

prep

2 Hrs

cook

30 min

feeds

Varies

This Pane Bianco (Christmas Bread) bread is wonderfully soft and packed with flavor from the basil, garlic, sun-dried tomatoes, and a blend of Italian cheese. The smell of this bread while being baked will make your stomach growl!

Ingredients

1/2 cup milk

1/3 cup hot water

3 Tablespoons olive oil

2 teaspoons instant yeast

2 teaspoons kosher salt

2-3 cups unbleached bread flour


2 Tablespoons butter, melted

4-6 garlic cloves, minced

3/4 cup Italian cheese blend, shredded

1/2 cup oil packed sun-dried tomatoes

1/3 cup fresh basil, chopped


1/2 cup milk

1/3 cup hot water

3 Tablespoons olive oil

2 teaspoons instant yeast

2 teaspoons kosher salt

2-3 cups unbleached bread flour

2 Tablespoons butter, melted

4-6 garlic cloves, minced

3/4 cup Italian cheese blend, shredded

1/2 cup oil packed sun-dried tomatoes

1/3 cup fresh basil, chopped


Instructions

the dough

step 1

Your liquid needs to be lukewarm, so by adding hot water to the cold milk, you will not need to heat it up in a pan. Mix the milk and hot water in a medium size bowl or bucket. Stir in the olive oil, yeast and salt. Add in the flour a cup at a time mixing as you go until you have a smooth, soft dough. The dough should still be a little sticky.

step 2

Cover with plastic wrap and let rise until double in size, about 40-60 minutes.

the filling

step 1

Drain the sun-dried tomatoes, patting them dry. Cut them into smaller pieces. Mince the garlic cloves, chop the basil, measure out the cheese and melt the butter.

step 2

Gently scrape the dough out of the bowl or bucket onto a lightly floured surface. Flatten and stretch into a 22" x 8" rectangle. Spread with melted butter, then garlic, cheese, tomatoes, and basil.

step 3

Start with one long edge and roll the dough into a log. Pinch the edges to seal and place it seam down on a cast iron pizza pan, the ends will hang off the sides of the pan.

step 4

Using kitchen shears, start 2-inches from the end and cut the log lengthwise down the center going 1-inch deep, to within 2-inches of the other end.

step 5

Now form a "S" shape by bringing in the ends, tuck both ends under the center and pinch them together forming a figure 8.

step 6

Cover with plastic wrap that has been sprayed with non-stick spray and let rise until double, 45-60 minutes.

step 7

Preheat pellet grill to 375 °F.

step 8

When grill is heated to around 350 degrees °F, uncover bread and place on the top rack of the pellet grill or if using a pellet grill without the top shelf place bread on the bottom of the jerky racks. Bake for 30-35 minutes, tenting it with foil after 15-20 minutes to prevent over-browning the toppings.

step 9

Remove bread and allow to cool for 10 minutes. Serve warm or at room temperature.