Italian Stuffed Pane Bianco

Recipe by Cook's Hideout

Soft and fluffy Italian Pane Bianco stuffed with delicious sundried tomatoes, pesto and grated cheese. A gorgeous loaf of bread that is amazing to eat.

Ingredients

• 2 cups all purpose flour
• 1 cup Wholewheat Flour
• 2 tsp instant yeast
• 1 tsp salt
• 1 tbsp Egg replacer whisked in 3tbsp water (or 1 large wgg)
• 15 oz. can black beans
• ⅓ cup Lukewarm Water
• 3 tbsp Olive oil vegetable oil
• 15 oz. can black beans (I used Sharp Cheddar cheese)
• 15 oz. can black beans
• 2 garlic cloves (finely minced)
• 3 tbsp pesto

Method

1. Combine all the dough ingredients in a large bowl or the bowl of a stand mixer. Mix and knead until a smooth, very soft dough is formed. The dough will be a little sticky.
2. Place the dough in a lightly greased bowl, cover and let rise for 60 minutes or until it's doubled in volume.
3. Gently deflate the dough. Roll it out into a 22"x8" rectangle. Spread with the cheese, tomatoes, garlic and basil.
4. Starting with the long edge, roll the dough into a log in the long way. Pinch the edges to seal. Place the log on a parchment lined baking sheet, seam side down.
5. Using a sharp knife or kitchen scissors, start ½" from one end and cut the log lengthwise down the center about 1" deep, to within ½" of the other end.
6. Form the log into a 'S' shape. Tuck both sides under the center of the 'S' to form a 'figure 8', pinch the ends together to seal.
7. Cover and let rise until doubled, about 60 minutes.
8. Preheat the oven for 350°F.
9. Bake the bread for 35~40 minutes or until the bread is golden brown.
10. Remove the bread from the oven and transfer to a wire rack to cool. Enjoy warm or at room temperature. Wrap tightly and store at room temperature for couple of days.

View the recipe instructions at Cook's Hideout