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.
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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.
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.
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
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...
Impressive Cheese And Caramelized Onion Braid
Soft Pretzels With Spicy Cheese Dip
Grissini - Homemade Breadsticks
These breads are amazing and we take you step by step.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
📖 Recipe
Herb Cheese Swirl Pane Italiano-Italian Bread
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
Nutrition
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