Pane Bianco, A New Bread Recipe

This is a new bread recipe I made for The Blog Tech and his fiance the other day.                                                                      
 I used sundried tomatoes, spinach and cheese but you could sub all sorts of combinations in this recipe.

 The dough:

1/2 cup warm water
1/4 cup sugar
4 teaspoons rapid rise yeast
1 cup milk
1/3 cup olive oil
2 large eggs
2 teaspoons salt
6 cups of bread flour

Mix all the ingredients and knead until you have a smooth ball of dough.  Place it in an oiled bowl, cover and let it rise until doubled, about 1 hour.

 Dump it out on your counter and punch it down.

 Cut it in half.

 Roll the half into a long thin sheet about 22X10.

 Sprinkle it with slivered sundried tomatoes, shredded spinach and grated mozzarella cheese.

 I added some shredded provolone cheese too.

Sorry for the reflection of my lights.  Roll the dough into a log.
 Pinch the edges.

 Using scissors, cut in from the ends 1 inch and make the cut along the log 1 inch deep.

 Place it on a parchment covered cookie sheet and shape it into an 'S' shape tucking the ends under.

 For the second loaf, I waited until I placed the log on the sheet and formed it into an 'S' before cutting it.

I think it was easier doing it this way. Cover it and let it rise for about 45 minutes.  Preheat your oven to 350 degrees.
Bake for about 50 minutes.  Cover it with foil if it becomes too brown.
Cool on a rack.


Your house will smell wonderful.



This is pretty easy to make and gives you two large loaves of delicious bread.


Comments

A disappointing loss last night -- I need to drown my sorrows in a few slices of this delicious looking bread!
laurie said…
its beautiful too!!
I've been thinking of baking a similar bread for a long time but I need dried tomatoes and I never remember to buy any :-) It does look delicious!

Have a great day!

Christer.
Guillaume said…
It's like a warped calzone! Yum, yum.
TARYTERRE said…
how wonderful is that. the sundried tomatoes, spinach and cheese make it uniquely divine.
Victoria Howell said…
do I see sauteed onions in there?

I'll bet fresh basil would be good too!

I have to try this.