Pane Banco

This is a lovely loaf of bread filled with garlic, Parmesan and tomatoes.  It looks intimidating but is really quite easy.  It makes a wonderful side to a dinner salad or plate of pasta.  This recipe is from the King Arthur Flour website.

1/2 c. Warm water
1/2 c. Warm milk
2 1/4 t. Yeast
3 T. Olive oil
1 1/4 t. Salt
3 c. Flour

With a whisk beat together the water, milk and yeast in a large bowl.  Whisk in the salt and olive oil.  Begin stirring in the flour, one cup at a time.  Knead until smooth. Form into a ball and place in a lightly oiled bowl until it doubles in size—about an hour.

Filling:
1/3 c. Chopped fresh basil
3 or 4 minced garlic cloves
1/2 c. Sun dried tomatoes
1 c. Parmesan cheese

On a floured surface, roll the dough out to a 22” x 8” rectangle.  Spread all filling ingredients over the top.

Roll up lengthwise.  Pinch the ends closed.

 Place on a parchment lined baking sheet, seam side down.  Using scissors or a sharp knife, make a slit down the middle of the top of the rolled dough.

Form the dough in an S shape.

Tuck the ends into the middle forming a figure 8.



Let rise 45 minutes.
Bake at 350 degrees for 35-40 minutes.  Tent with foil after 20 minutes.  Serve warm or at room temperature.