Pane Bianco with Sun-Dried Tomatoes Recipe
Pane Bianco with Sun-Dried Tomatoes is so much more than just a pretty loaf: it’s a stunning, twisted bread packed with savory sun-dried tomatoes, stretchy mozzarella, fragrant basil, and two types of cheese in every bite. This Italian-inspired centerpiece brings amazing flavor and a gorgeous presentation to your table, with all the comfort of homemade bread. Whether you’re looking to impress at brunch or serve something extra special alongside dinner, Pane Bianco with Sun-Dried Tomatoes is sure to spark joy (and maybe a few recipe requests!) from everyone who tastes it.
Ingredients You’ll Need
These ingredients are simple but each one plays a crucial part in creating the irresistible taste, tender texture, and beautiful contrasts of Pane Bianco with Sun-Dried Tomatoes. Lean into quality here—fresh flavors make all the difference in homemade bread!
- All-purpose flour: The backbone of the loaf, providing structure and that perfect, soft crumb.
- Sugar: Just a hint to brighten the dough and help with yeast activation.
- Salt: Essential for flavor balance; don’t skip it!
- Instant yeast: Makes this bread wonderfully light and airy with minimal fuss.
- Warm milk: Adds richness and a super-tender crumb—room temperature or slightly warmed is best for activating the yeast.
- Warm water: Helps bring the dough together and keeps it moist as it rises.
- Large egg: Contributes structure and a subtle richness to the finished loaf.
- Olive oil: Infuses Italian character and a golden, flavorful crust.
- Shredded mozzarella cheese: Creates strings of melty goodness throughout the bread.
- Grated Parmesan cheese: Delivers salty, nutty notes for extra depth.
- Chopped sun-dried tomatoes (packed in oil and drained): The star ingredient, bursting with tangy-sweet, concentrated tomato flavor.
- Chopped fresh basil or dried basil: Adds freshness and a pop of color; use fresh if you can!
How to Make Pane Bianco with Sun-Dried Tomatoes
Step 1: Mix and Knead the Dough
Start by combining your flour, sugar, salt, and instant yeast in a large mixing bowl. In a separate bowl, whisk together the warm milk, warm water, egg, and olive oil. Pour your wet ingredients into the dry mixture, stirring until a soft dough comes together. Knead by hand on a lightly floured surface or with a dough hook for 6 to 8 minutes. You’re looking for a dough that’s smooth, elastic, and just a little tacky—kneading well is key to creating that fluffy crumb we all love in Pane Bianco with Sun-Dried Tomatoes.
Step 2: Let It Rise
Lightly grease a large bowl and place your dough inside, turning it once to coat. Cover with plastic wrap or a damp towel and set aside in a warm, draft-free spot. Let the dough rise for 60 to 90 minutes, until it’s doubled in size. This is where the magic happens—the dough becomes aerated and full of potential for a pillowy-soft loaf.
Step 3: Shape and Fill
Punch down the risen dough, then roll it out on a lightly floured surface to a 22-by-8-inch rectangle. Sprinkle mozzarella and Parmesan cheeses evenly over the dough, followed by a generous scatter of those rich, chopped sun-dried tomatoes and the vibrant basil. Starting with one long edge, roll the dough into a tight log. Pinch the seam to seal in all the deliciousness.
Step 4: Twist and Form
Using a sharp knife, slice the log lengthwise down the center, leaving one end intact so the halves stay connected. Gently twist the two strands together, keeping the filling side up for that signature swirl. Shape the twisted log into an S-shape on a parchment-lined baking sheet, tucking the ends underneath. Cover loosely and let it rise again for 30 to 45 minutes, while your oven preheats to 350°F.
Step 5: Bake to Perfection
Once risen, bake your Pane Bianco with Sun-Dried Tomatoes for 30 to 35 minutes, until the loaf is deeply golden on top and fully cooked through. If it starts to brown a bit too quickly, loosely tent it with foil for the last 10 minutes. Cool slightly before slicing—though no one will blame you for sneaking a warm piece with that cheese still melty!
How to Serve Pane Bianco with Sun-Dried Tomatoes
Garnishes
Garnish your Pane Bianco with Sun-Dried Tomatoes with a little extra fresh basil, a light drizzle of olive oil, or even a sprinkle of flaky sea salt for a pop of color and flavor. These simple touches make each slice look restaurant-worthy and play up the Mediterranean flair.
Side Dishes
This bread deserves great company! Serve alongside a classic tomato basil soup, a crisp green salad with a balsamic vinaigrette, or as a companion to your favorite Italian pasta dishes. Pane Bianco with Sun-Dried Tomatoes also shines as part of an antipasto platter with olives, roasted peppers, and sharp cheeses.
Creative Ways to Present
For gatherings, slice the loaf into thick, rustic pieces and arrange them on a wooden board. Try cutting into chunky strips for dipping or tear-and-share style for a fun, interactive appetizer. Pane Bianco with Sun-Dried Tomatoes also makes an unforgettable sandwich base—just add grilled veggies or a slather of pesto and you’ll have everyone talking.
Make Ahead and Storage
Storing Leftovers
Wrap cooled Pane Bianco with Sun-Dried Tomatoes tightly in foil or plastic wrap, then store at room temperature for up to two days. The flavors continue to develop as it sits, so don’t hesitate to enjoy a slice the next day—it makes a fantastic snack!
Freezing
You can absolutely freeze Pane Bianco with Sun-Dried Tomatoes. Let it cool completely, then wrap well in plastic followed by foil, or place slices in a freezer bag. It keeps beautifully for up to two months—just thaw overnight at room temperature when ready to enjoy.
Reheating
To refresh that just-baked taste, warm individual slices in a low oven (about 300°F) for a few minutes, or quickly microwave for a soft, warm texture. If reheating the whole loaf, wrap in foil and bake at 325°F until heated through. The aroma alone will be irresistible!
FAQs
Can I substitute sun-dried tomatoes with something else?
Yes! Roasted red peppers or sliced olives make fantastic alternatives in Pane Bianco with Sun-Dried Tomatoes if you’re looking to change it up or accommodate different tastes.
Is it possible to use bread flour instead of all-purpose flour?
Bread flour will give you a chewier texture and slightly higher rise, so it’s a fine swap if you prefer a little more structure. The overall flavor and experience of Pane Bianco with Sun-Dried Tomatoes will remain wonderful either way.
Can I make the dough ahead of time?
Absolutely—prepare the dough through the first rise, then cover tightly and refrigerate overnight. Bring it to room temperature before shaping and filling for fresh-baked Pane Bianco with Sun-Dried Tomatoes the next day.
What’s the best way to chop sun-dried tomatoes for this recipe?
Drain excess oil and use a sharp knife to slice the sun-dried tomatoes into small pieces, ensuring even distribution throughout the bread. This gives you little pops of flavor in every bite of Pane Bianco with Sun-Dried Tomatoes.
Can Pane Bianco with Sun-Dried Tomatoes be made vegan?
Yes, with some creative swaps! Use a plant-based milk, a flax egg, vegan cheeses, and ensure your sun-dried tomatoes do not contain animal products. You’ll still capture that savory, satisfying essence in every slice.
Final Thoughts
If you love the idea of warm, homemade bread filling your kitchen with inviting aromas, Pane Bianco with Sun-Dried Tomatoes is the one recipe you simply must try. Its beautiful swirls, bold flavors, and versatility make it a truly special treat for any occasion. So gather your ingredients, roll up your sleeves, and get ready to impress yourself and everyone else with this unforgettable Italian bread!
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Pane Bianco with Sun-Dried Tomatoes Recipe
- Total Time: 2 hours 15 minutes
- Yield: 1 loaf (about 8 servings) 1x
- Diet: Vegetarian
Description
Pane Bianco with Sun-Dried Tomatoes is a delicious savory bread that’s twisted to perfection, filled with gooey cheese, tangy sun-dried tomatoes, and fragrant basil. This impressive Italian bread is great for serving alongside pasta dishes or soups.
Ingredients
Dough:
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 1/2 cup warm milk
- 1/4 cup warm water
- 1 large egg
- 2 tablespoons olive oil
Filling:
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/3 cup chopped sun-dried tomatoes (packed in oil and drained)
- 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
Instructions
- Dough Preparation: In a large mixing bowl, combine flour, sugar, salt, and instant yeast. In a separate bowl, whisk together warm milk, warm water, egg, and olive oil. Combine wet and dry ingredients, knead into a smooth dough, and let rise until doubled.
- Assembly: Roll out dough, add cheeses, tomatoes, and basil. Roll into a log, twist, and shape into an S. Let rise again.
- Baking: Bake until golden brown. Cool before slicing and serving.
Notes
- This bread is best enjoyed warm and pairs wonderfully with pasta or soup.
- Variations: Try roasted red peppers or olives in place of sun-dried tomatoes.
- Leftovers can be stored at room temperature for up to 2 days or frozen for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg
