Recipe: Tomato, Basil and Garlic-Filled Pane Bianco (with sundried tomatoes and cheese)

TOMATO, BASIL AND GARLIC-FILLED PANE BIANCO

1/2 cup warm water
1/4 cup sugar
4 teaspoons instant yeast
1 cup warm low-fat milk
1/3 cup extra-virgin olive oil
2 large eggs
2 teaspoons salt
6 cups King Arthur unbleached bread flour
1 (8 1/2 ounce) jar oil-packed sun-dried tomatoes
3/4 teaspoon garlic powder
1 1/2 cups shredded Italian blend cheese, divided
2/3 cup chopped fresh basil

Combine the water, sugar, yeast, milk, olive oil, eggs, salt and flour, and mix and knead-by hand, stand mixer or bread machine-until you've made a cohesive, soft dough. Place the dough in a greased bowl; turn to grease the top. Cover and let rise in a warm place until double, about 45 minutes.

Thoroughly drain the tomatoes; place on a paper towel to absorb excess oil. Finely chop tomatoes.

Line two baking sheets with parchment. Deflate the dough and divide it in half. Roll one piece into a 22-inch by 8.5-inch rectangle. Sprinkle on half the garlic, cheese, basil and tomatoes. 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 baking sheet.

Using kitchen shears, start a half inch from one end and cut the log lengthwise down the center about 1 inch deep, to within a half inch of the other end. Keeping the cut side up, form an "S" shape. Tuck both ends under the center to form a "figure 8"; pinch the ends to seal. Cover and let rise in a warm place until double, 45 to 60 minutes. Repeat with the remaining dough.

Preheat the oven to 350 degrees F.

Bake the first loaf for 35 to 40 minutes, tenting with foil if necessary to prevent overbrowning. Bake the remaining loaf.

Cool loaves on racks. Store at room temperature.

Makes 2 loaves
Source: King Arthur Flour