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Ingredients

Adjust Servings:
FOR THE DOUGH
1 1/3 cup All purpose flour
2Tbsp Butter
1/2 tsp Sugar
2/3 cups Milk
1 tsp Instant Yeast
1 tbsp Olive Oil For oiling the bowl
1/2 tsp Salt
F0R THE FILLING
1/3 cup Mozarella cheese
1/4 cup Sundried tomato
1/4 cup Fresh Basil
3 tsp Chilli Flakes
3 tsp Oregano

Nutritional information

923
Total Calories
32g
Fat
128.6g
Carbohydrates
27g
Protein
20mg
Cholestrol
201mg
Sodium
219.6mg
Potassium

Eggless Pane Bianco#BreadBakers

Cuisine:
  • 3hrs 10 mins
  • Serves 1
  • Medium

Ingredients

  • FOR THE DOUGH

  • F0R THE FILLING

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Bread baking is therapeutically and I love to bake. I like the smell of yeast and the freshly baked bread. My kids love the bread I bake for them and I generally bake when they visit me. Now that my son is here, I decided to bake a savory bread which is loved both by my daughter and my son. While checking on Bread Bakers theme I realized Anshie our host for this month who blogs at Spiceroots) wanted us to bake an Italian bread from any region in Italy. So I thought why not bake an Italian savoury bread for him, which will be a  bread according to the theme and the one he likes too. So here is the eggless version of Pane Bianco, a bread from Italy.Thank you Anshie for suggesting this theme

This bread is stuff with fresh tomatoes, mozzarella, and spices and topped with cheese and shaped like alphabet “S” and then baked to that golden brown colour to yield amazing bread and I love the shape of this bread

(Visited 88 times, 1 visits today)

Steps

1
Done

FOR THE DOUGH

2
Done
10 mins

Transfer the flour, sugar, yeast and salt to the bowl of a stand mixer. Mix well. Now slowly add the butter and required amount of milk and run the stand mixer in minimum till everything comes together. After it comes together, let the mixer knead the dough for 7 minutes in speed 1.

3
Done
1 hr

Transfer this to a well oiled bowl, cover it and keep it in a warm place for 1 hour for the dough to rise and double .

4
Done

FOR THE FILLING

Chop the sundried tomato and basil into small pieces. Mix it with the chilli flakes and oregano. Shred the cheese and keep aside

5
Done

Gently deflate the flat and roll it out into a rectangle approximately 12"*5"

6
Done

Spread the filling evenly all over leaving 1" around. Start rolling tightly from the longer edge into a log. Pinch and seal the sides

7
Done

Take a sharp knife, shear on the surface layer and inside of the log leaving 2 " both sides. Do not cut the bottom layer

8
Done

Now tuck both the ends in opposite direction below the rolled log to form an "S" pattern and transfer this to a parchment paper lined baking sheet

9
Done

Cover the bread loosely and let it rise for 40 minutes in a warm place

10
Done

Preheat the oven to 180 C

11
Done

Brush the bread with milk and bake it for 35-40 minutes or till it starts to brown

12
Done

Transfer this to a cooling rack and cool completely. Cut into slices and serve warm

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com

Logo :-

BreadBakers

Links :-

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12 Comments Hide Comments

Ah this really tasted so good Veena, nice reading about the recipe. Will try it myself sometime..You could’ve combined both the challenges as Pavani did..but then I am happy we got two recipes..:)

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Veena

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12 Comments Hide Comments

Ah this really tasted so good Veena, nice reading about the recipe. Will try it myself sometime..You could’ve combined both the challenges as Pavani did..but then I am happy we got two recipes..:)

Add Your Comment