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.
Course: Appetizer, bread
Cuisine: Italian American
Author: Marisa Franca @ All Our Way
3cups361 g Unbleached bread Flour ( we used King Arthur Sir Lancelot High gluten flour)
1 ¼teaspoonsKosher salt
½cup113g lukewarm milk
⅓cup74g lukewarm water
¾cup85g shredded cheese of your choice -- we used a combination of Pecorino and Sharp Cheddar
½cup113g oil-packed sun-dried tomatoes or your own oven-roasted tomatoes
5clovesgarlicpeeled and minced
2tablespoonsminced dried onion bits
⅓28 ¼g fresh basil, green or purple thinly sliced (chiffonade)
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.
Recipe adapted from King Arthur flour "Pane Bianco"