Pane Bianco Italian Bread Recipe

    20 Servings


  • 1/2 cup Boiling Water, Warm
  • 1/4 cup Sugar
  • 4 teaspoons Instant Yeast
  • 1 cup Low Fat Milk
  • 1/3 cup Extra Virgin Olive Oil, plus 1 tablespoon
  • 2 large Eggs
  • 2 teaspoons Salt
  • 6 cups Bread Flour
  • 2 heads Garlic
  • 8 1/2 ounces Sun-Dried Tomatoes, drained and chopped
  • 2 cups Italian Cheese
  • 2/3 cup Fresh Basil


  1. In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine water, sugar, yeast, 1/3 cup olive oil, eggs, salt and flour. Knead in the bowl or with the stand mixer until a soft, smooth ball forms, about 10 minutes by mixer and 15 minutes by hand. Place the ball of dough into a lightly greased bowl, turning to coat then cover with plastic wrap and let rise at warm room temperature until doubled in size, about 45 minutes to 1 hour.
  2. Preheat oven to 325
    °F. Cut top off of garlic heads. Place in an ovenproof dish and drizzle with 1 tablespoon olive oil and 1 tablespoon water. Cover with foil and bake for 1 hour in preheated oven, uncovering during the last 15 minutes of baking. Set aside.
  3. Line a baking sheet with parchment paper and set aside. Deflate the dough gently and split it into two even pieces. Roll one piece of dough to a rectangle, measuring 22 x 8. Sprinkle dough with half the cheese, basil and tomatoes. Squeeze the roasted garlic from one head and distribute it evenly over the dough.
  4. Starting with one long side, roll into a log lengthwise and pinch edges and seam to seal. Move the log to prepared baking sheet and set seam side down. Using kitchen shears, starting 1/2-inch from one end of the log, snip down the length of the log about 1-inch deep (don't cut all the way through), stopping 1/2-inch from the other end of the dough.Shape the dough into a "S" shape, keeping the cut side up then tuck the ends under the middle of the bread, forming a Figure-8 and pinch the ends together underneath to seal. Repeat entire process with remaining dough. Cover loaves with plastic wrap and let rise at warm room temperature until doubled in size, 45 minutes to 1 hour.
  5. Preheat oven to 350°F. Bake loaves in preheated oven 35-40 minutes, tenting with foil after 20 minutes to prevent over-browning. Remove loaves and transfer to wire racks and cool completely.



King Arthur Flour
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Related Recipes:
Bread Recipes, Side Dish Recipes, Vegetarian Recipes, Italian Recipes
Recipe Yields:
20 slices
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Kate Donahue
Source: King Arthur Flour
Recipe Yields: 20 slices
Prep Time: 150 minutes
Cook Time: 35 minutes
Total Time: 185 minutes

Nutrition Facts

Serving Size 1 slice
Servings Per Recipe 20

Amount Per Serving
Calories from Fat 57
Calories 277

% Daily Value*
Total Fat 7g
  Saturated Fat 1g
Sodium 498mg
Total Carbohydrate 41g
  Dietary Fiber 2g
  Sugars 7g
Protein 11g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Kate Donahue

About Kate

Kate babbles about all things food on her own blog, Food Babbles, and about feeding her girls the best way. Here on Food Fanatic, she wows us with her commitment to homemade, fresh baking, week after week.