Pane Bianco Bread

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•  With the onset of coronavirus, many of us are sequestered at home.  I will be doing a lot of baking, and will be sharing recipes as an online baking class for you to enjoy.  I hope you enjoy the recipes and are successful in your baking!  This is a lovely, delicious loaf of bread that is easier to make than it looks.  It would be great next to a bowl of soup or salad. The recipe comes from King Arthur Flour.
• For the bread:
• 3 cups (361g)  Bread Flour-if you don't have bread flour you can use all purpose flour
• 2 teaspoons instant yeast
• 1 1/4 teaspoons salt
• 1 large egg
• 1/2 cup (113g) lukewarm milk
• 1/3 cup (74g) lukewarm water
• 3 tablespoons (35g) olive oil

Filling

• 3/4 cup (85g) shredded Parmesan cheese
• 1/2 cup (113g) sun-dried tomatoes or your own oven-roasted tomatoes
• 3 cloves of garlic, peeled and minced
• 1/3 cup (14g) chopped fresh basil (or dried if you haven't fresh available)

1. To make the dough:
   Combine all of the dough ingredients in a bowl and mix and knead — by hand or using a mixer — to make a smooth, very soft dough. The dough should stick a bit to the bottom of the bowl if you're using a stand mixer.
   
   
   
   
2. Place the dough in a lightly greased bowl, cover, and let it rise until it's doubled in size, about 45 to 60 minutes.
   
   
   
3. Meanwhile, use kitchen shears to cut tomatoes into smaller bits.
   
   
   
4. Gently deflate the dough. Flatten and pat it into a 22" x 8 1/2" rectangle. Spread with the cheese, tomatoes, garlic, and basil.
   
   
   
5. 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 lightly greased or parchment-lined baking sheet.
   
   
   

1. Using kitchen shears, start 1/2" from one end and cut the log lengthwise down the center about 1" deep, to within 1/2" of the other end.
   
   
   
2. Keeping the cut side up, form an "S" shape. Tuck both ends under the center of the "S" to form a "figure 8;" pinch the ends together to seal.
   
   
   
3. Cover and let rise in a warm place until double, 45 to 60 minutes.
   
   
   
4.  preheat the oven to 350°F.
   
5. Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning.
   
6. Remove the bread from the oven, and transfer it to a rack to cool. Enjoy warm or at room temperature. Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage.