Herb Cheese Swirl Pane Italiano |Stuffed Italian Bread

Name: Herb Cheese Swirl Pane Italiano-Italian Bread
Prep time: 30 min
Cook time: 40 min
Total time: 160 min
Ingredients: Dough:; 3 cups 361 g Unbleached bread Flour ( we used King Arthur Sir Lancelot High gluten flour); 2 teaspoons instant yeast; 1 1/4 teaspoons Kosher salt; 1 large egg; 1/2 cup 113g lukewarm milk; 1/3 cup 74g lukewarm water; 3 tablespoons olive oil; Filling:; 3/4 cup 85g shredded cheese of your choice -- we used a combination of Pecorino and Sharp Cheddar; 1/2 cup 113g oil-packed sun-dried tomatoes or your own oven-roasted tomatoes; 5 cloves garlic (peeled and minced); 2 tablespoons minced dried onion bits; 1/3 28 1/4g fresh basil, green or purple thinly sliced (chiffonade)

Published: Nov 9, 2017 · Modified: Oct 16, 2024 by Marisa Franca · 92 Comments

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Herb Cheese Swirl Pane Italiano is a savory stuffed bread that has swirls of delicious basil, garlic, onion and two different cheese. It's beautiful and delicious and very easy to make. It is the perfect bread for a special occasion or dinner but very easy for any day of the week.

Herb cheese Swirl Pane Italiano a savory stuffed bread sliced on a wooden platter with a bread knife in front. @allourway.com

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1. Turn on Music
2. Gather Ingredients
3. Roll out the Herb Cheese Swirl Pane Italiano
4. Shape the Herb Cheese Swirl Pane Italiano
5. Bake the Herb Cheese Pane Italiano
📖 Recipe
💬 Comments

It's raining, and our favorite rainy day activity is baking Herb Cheese Swirl Pane Italiano. We have 100 pounds of King Arthur flour in our pantry, so what better way to use that flour than to make an Italian bread? Today we don't want to make an ordinary rustic Italian bread; we want to make one that has swirls and swirls of basil, garlic, onion, and cheese.

When we saw King Arthur's baking challenge for Pane Bianco, we had this urge to make our own interpretation --Herb Cheese Pane Italiano a Swirl Italian Bread. So If you're at odds on what to do on a rainy or snowy day, or even what to make for a special holiday, this baking project is it.

Here's our recipe for how to go about it.

1. Turn on Music

Before we get to the nitty-gritty of baking or cooking, we always do one thing first. We believe that along with love, it's the other ingredient that makes what we create gustoso {tasty}.

What is it, you ask? It's music!???? For us, it's smooth jazz or beautiful Italian ballads. Music is a must! You, of course, may have another preference.

As soon as music surrounds the kitchen, we tap into our creative muse.

Collage of the ingredients in Herb Cheese Swirl Pane Italiano with another photo showing the filling, a photo with the bread rolled up in a log and a final photo of the bread in an number 8 shape with a slice down the center of the log to show the filling. @allourway.com

2. Gather Ingredients

We now gather all the ingredients, measure them out, and place them in the order of use. Since we're making pane italiano, the first two ingredients are bread flour and instant yeast. The liquids in the recipe consist of milk, water, egg, and olive oil.

A combination of Cheddar cheese, pecorino cheese, sun-dried tomatoes, basil, garlic, and onion make the filling for the pane italiano.

3. Roll out the Herb Cheese Swirl Pane Italiano

With a rolling pin, we roll out the dough into a long rectangle.We roll from the center out to one end, and then from the center to the opposite end. Rolling the dough from center to each end is the method we use for our ravioli.

Once the rectangle is 22" x 8 ½" we spread out the cheese, tomatoes, garlic, onion, and basil. We roll up the dough lengthwise; it will make one long log. We pinch the edges to seal them and place the seam flat on a lightly greased parchment-lined baking sheet.

On a white and red striped dish towel is Herb Cheese Swirl Pane Italiano - Bread stuffed with a savory filling. Tomatoes are on the side with fresh basil in the background. @allourway.comm

4. Shape the Herb Cheese Swirl Pane Italiano

Using kitchen shears, we start ½" from one sealed end and cut the log lengthwise down the center about 1" deep, to within ½" of the other end.

Keeping the cut side up, we form an "S" shape. We tuck both ends under the center of the "S" to form an "8".

5. Bake the Herb Cheese Pane Italiano

We cover the bread and let it rise until double, about 60 minutes. The bread bakes for about 35 to 40 minutes. An aroma fills the entire house making our hearts and tummy sing

On top of a white and red dish towel a side view of Herb Cheese Swirl Pane Italiano with a savory Italian filling. Fresh tomatoes and basil surround the bread. @allourway.com

6. Slice and Enjoy the Tasty Bread

Bread baking is a perfect rainy day activity.

It not only keeps us busy but we get that delicious reward -- a gustoso Herb Cheese Swirl Pane Italiano. The taste is even more than we hope for. 🙂

Do you need a special holiday bread?

Why not try this recipe, you won't be disappointed?

And next time, plan on making this delicious Italian Easter Meat Pie. It is a mouth watering experience and one your family will never forget.

If you like bread, you'll love these recipes...

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These breads are amazing and we take you step by step.

Tutti a tavola è pronto!

Un caro saluto e alla prossima.

collage of herb cheese stuffed bread on red and white striped towel sliced with swirls of cheese and herbs showing. Surrounded by red tomatoes and green basil

📖 Recipe

Herb cheese Swirl Pane Italiano a savory stuffed Italian bread.

Herb Cheese Swirl Pane Italiano-Italian Bread

Herb Cheese Swirl Pane Italiano is a savory stuffed bread that has swirls of delicious basil, garlic, onion and two different cheese. It's beautiful and delcious.

5 from 26 votes

Print Pin Rate

Course: Appetizer, bread

Cuisine: Italian American

Prep Time: 30

Cook Time: 40

Dough Risings: 2

Total Time: 2 40

Servings:

Calories: 310kcal

Author: Marisa Franca @ All Our Way

As An Amazon Associate I earn from qualifying purchases.

Ingredients

Dough:
3 cups 361 g Unbleached bread Flour ( we used King Arthur Sir Lancelot High gluten flour)
2 teaspoons instant yeast
1 ¼ teaspoons Kosher salt
1 large egg
½ cup 113g lukewarm milk
⅓ cup 74g lukewarm water
3 tablespoons olive oil
Filling:
¾ cup 85g shredded cheese of your choice -- we used a combination of Pecorino and Sharp Cheddar
½ cup 113g oil-packed sun-dried tomatoes or your own oven-roasted tomatoes
5 cloves garlic peeled and minced
2 tablespoons minced dried onion bits
⅓ 28 ¼g fresh basil, green or purple thinly sliced (chiffonade)

Instructions

Combine all of the dough ingredients in a bowl, and mix and knead until you have a smooth, very soft dough. The dough should stick a bit to the bottom of the mixing bowl. You can make this by hand but it is sticky.
Place the dough in a lightly greased bowl, cover, and let rise for 45 to 60 minutes, or until it's doubled in size.
Meanwhile, thoroughly drain the tomatoes, patting them dry. Use kitchen sheers to cut them in small strips.
Gently deflate the dough on a lightly floured surface. Pat the dough into a square and then using a rolling pin roll the dough into a 22" x 8 ½" rectangle. Roll from the center to one end and then from the center to the opposite end. Spread with Cheese, tomatoes, garlic, onion, and basil.
Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal, including the ends. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.
Using kitchen sheers, start ½" from one end and cut the log lengthwise down the center about 1" deep, to within ½" of the other end.
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 to seal.
Cover and let rise in a warm place until double, 45 to 60 minutes.
While the loaf is rising, heat the oven to 350 F.
Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning.
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.

Notes

Recipe adapted from King Arthur flour "Pane Bianco"

Nutrition

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