Pane Bianco with Sun-Dried Tomatoes is truly a showstopper loaf—every swirled slice hides ribbons of melted mozzarella, flecks of aromatic basil, and juicy bursts of sun-dried tomatoes tucked inside a pillowy, golden crust. This is that one bread you’ll want to show off at your next gathering, yet it’s easier than it looks! The flavors are like a trip straight to Italy, and the aroma that fills your kitchen as it bakes is pure magic.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredients for this Pane Bianco with Sun-Dried Tomatoes are delightfully simple, yet each one plays its own starring role, whether adding softness, flavor, or a little color to the loaf. Trust me, the result is well worth every step for a truly unforgettable bread.
- All-purpose flour: The sturdy foundation that gives our bread its tender structure, making each slice light but satisfying.
- Instant yeast: This speedy little ingredient ensures the bread rises beautifully and develops those lovely air pockets.
- Salt: Just enough to enhance all the flavors and balance the richness of the cheeses and tomatoes.
- Warm milk: Adds softness and a hint of subtle sweetness, making every bite just a bit more tender.
- Warm water: Helps activate the yeast and keeps the dough moist and workable as you knead.
- Large egg: Creates a rich, pliant dough and adds a golden glow to the finished loaf.
- Olive oil (plus extra for brushing): Infuses Mediterranean richness and gives that irresistible sheen to the crust.
- Shredded mozzarella cheese: Melts into deliciously gooey threads inside the bread for super-cheesy bites.
- Grated Parmesan cheese: Packs a savory punch and brings out the best in the tomatoes and basil.
- Oil-packed sun-dried tomatoes (drained and chopped): The heart of this recipe, packed with intense, sweet-tangy flavor and gorgeous pops of color.
- Chopped fresh basil (or dried): Lends a fresh herbal note that ties the classic Italian flavors together.
How to Make Pane Bianco with Sun-Dried Tomatoes
Step 1: Make the Dough
In a large mixing bowl or the bowl of your stand mixer, combine the flour, instant yeast, and salt. In another bowl, whisk the warm milk, water, egg, and olive oil together. Pour the wet ingredients into the dry, and knead by hand or with a dough hook for about 8–10 minutes, until you get a smooth, elastic dough. Don’t rush this step; giving the dough time and a little love builds the texture we all crave in a good homemade bread.
Step 2: First Rise
After kneading, shape the dough into a ball and tuck it into a greased bowl. Cover the bowl and leave it somewhere warm for 1 to 1.5 hours, or until the dough has doubled in size. This is the perfect time to watch the dough transform—there’s something so satisfying about seeing it puff and come to life!
Step 3: Fill and Shape the Pane Bianco with Sun-Dried Tomatoes
Turn your risen dough onto a lightly floured counter and roll it out into a generous 22×8-inch rectangle. Now comes the fun—spread the mozzarella, Parmesan, sun-dried tomatoes, and basil evenly across the surface. Roll the dough up tightly from the long edge, then slice the log lengthwise down the middle (leaving one end intact), and twist the two halves together, keeping those gorgeous fillings facing up. Shape into a loose S and tuck it into a greased 9×5-inch loaf pan, ensuring every swirl and color peek through!
Step 4: Second Rise
Cover your beautifully shaped loaf and let it rise for another 30–40 minutes. This gives the Pane Bianco with Sun-Dried Tomatoes its final lift, ensuring a feather-light crumb and a dramatic, lofty loaf.
Step 5: Bake and Finish
Preheat your oven to 350°F (175°C). Brush the loaf gently with olive oil—this helps it bake up with an extra-golden, glossy top. Slide your pan into the oven and bake for 30–35 minutes, or until the loaf turns a deep golden brown and sounds hollow when tapped. Let it cool for a few minutes, then slice into those beautiful, aromatic swirls!
How to Serve Pane Bianco with Sun-Dried Tomatoes
Garnishes
Give your Pane Bianco with Sun-Dried Tomatoes a finishing touch by sprinkling on a little extra Parmesan, a handful of chopped fresh basil, or even a drizzle of good olive oil right before serving. These simple garnishes enhance the rustic Italian vibe and look gorgeous on your table.
Side Dishes
This savory bread shines alongside just about any meal! Pair it with a classic Italian tomato soup, a crisp garden salad, or a bowl of minestrone for an effortlessly elegant dinner. For brunch, a wedge of pane bianco with a soft-boiled egg is absolute heaven.
Creative Ways to Present
Pane Bianco with Sun-Dried Tomatoes is a feast for the eyes, so slice it thickly and fan out the slices on a wooden board. You can also cube it and serve as a base for savory bread pudding or toss cubes into a vibrant panzanella salad—the possibilities go far beyond your typical breadbasket!
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers, wrap any remaining Pane Bianco with Sun-Dried Tomatoes tightly in plastic wrap or store in an airtight bag. It will stay fresh at room temperature for about two days, and even a day or two beyond if you gently re-toast the slices.
Freezing
To freeze, wrap the cooled loaf (or individual slices, for quick snacks!) in foil or freezer wrap, then place in a zip-top freezer bag. The bread will keep its flavor and texture for up to two months. Simply thaw at room temperature when the craving strikes!
Reheating
To bring leftover slices back to life, pop them in a toaster or a 300°F (150°C) oven for a few minutes until warm and fragrant. If you’ve frozen the bread, thaw overnight in the fridge and toast or warm to your liking; it will taste just-baked all over again.
FAQs
Can I make this bread without a stand mixer?
Absolutely! Pane Bianco with Sun-Dried Tomatoes can be kneaded entirely by hand—just give it a good 8–10 minutes of solid kneading on your countertop for that perfect smooth, elastic texture.
What if I don’t have sun-dried tomatoes?
No problem. Roasted red peppers make a great substitute, offering a milder, slightly smoky flavor. You can also use finely diced olives for another Mediterranean twist.
Can I use different cheeses?
Of course! Feel free to swap the mozzarella for provolone or fontina, or even add a touch of crumbled feta for an extra-savory kick—this bread is deliciously flexible!
How do I know if the loaf is fully baked?
A golden color and hollow sound when tapped are classic signs. You can also insert an instant-read thermometer into the center; it should read about 190°F (88°C).
Can I make the dough and bake later?
Yes, you can refrigerate the shaped, unbaked loaf overnight. Just let it come to room temperature and finish its final rise before baking as usual. This makes fresh-morning bread possible for even the busiest schedule!
Final Thoughts
I can’t wait for you to try Pane Bianco with Sun-Dried Tomatoes and surprise your friends and family with this delightful, flavor-packed bread. Every swirl is a testament to homemade magic—give it a whirl, and let your kitchen be filled with the aroma of something truly special!
Print
Pane Bianco with Sun-Dried Tomatoes Recipe
- Total Time: 2 hours 30 minutes (including rising time)
- Yield: 1 loaf (about 10 slices) 1x
- Diet: Vegetarian
Description
Pane Bianco with Sun-Dried Tomatoes is a delicious savory bread that is stuffed with a flavorful filling of mozzarella, Parmesan, sun-dried tomatoes, and basil. This Italian-style bread is perfect for serving alongside soups or salads.
Ingredients
Dough:
- 3 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1/2 teaspoon salt
- 1/2 cup warm milk
- 1/4 cup warm water
- 1 large egg
- 2 tablespoons olive oil
Filling:
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
Instructions
- Dough: In a large mixing bowl or stand mixer, combine flour, yeast, and salt. In a separate bowl, mix warm milk, water, egg, and olive oil. Knead wet ingredients into the flour mixture until smooth. Let rise for 1-1.5 hours.
- Filling: Roll out dough, sprinkle with cheeses, tomatoes, and basil. Roll dough into a log, slice, twist, and shape into loaf. Let rise for 30-40 minutes.
- Baking: Preheat oven to 350°F (175°C). Brush loaf with olive oil and bake for 30-35 minutes until golden. Cool before slicing.
Notes
- You can substitute sun-dried tomatoes with roasted red peppers for a milder flavor.
- This bread is best enjoyed warm or toasted and pairs well with soups or salads.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
