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cheesy_pane_bianco This delicious Cheesy Roasted Garlic and Herb Pane Bianco is incredibly soft bread, the kind of cheesy bread you want to eat with a salad, because you will need to eat many slices of this bread because it’s very addiciting. The beautiful shape is actually very simple to achieve and makes a really stunning presentation. If you’re in the bread making mood, give this recipe a go. It’s also really yummy the next morning with some eggs. :)
♥ Teri
pane_bianco pane_bianco_recipe

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Cheesy Roasted Garlic and Herb Pane Bianco
Makes 1 Loaf

Ingredients:
dough:
3 cups bread flour
1/2 cup lukewarm milk
1/4 cup lukewarm water
2 teaspoons instant yeast
1 large egg, lightly beaten (at room temperature)
2 tablespoons extra virgin olive oil
1 teaspoon salt
filling:
1 tablespoon extra virgin olive oil
1 1/2 cups shredded Gruyere
1 teaspoon each minced thyme, sage, rosemary
1 head roasted garlic cloves

Directions:
1. For dough: Place all ingredients into a large mixing bowl and mix together. Once dough comes together (will stick be sticky and chunky), dump onto a clean surface dusted with flour. Knead dough for 5 to 6 minutes or until smooth and elastic.
2. Lightly greasy a large glass bowl, add the dough, cover and store in a warm place until the dough doubles in size, about 1 hour.
3. To assemble: Preheat oven to 350˚F.
4. Punch dough down and turn out onto a clean surface, dusted with flour. Flatten and spread dough to a rough 18”x 8” rectangle about 1/2 inch thick.
5. Brush the surface of the dough with the oil and sprinkle 1 cup cheese evenly over the top followed by the herbs. Dot the garlic cloves over the surface and sprinkle 1/4 cup cheese over the top. From the longer side, gently and carefully roll the dough into a log shape and seal the seam shut. Place the loaf seam side down and transfer onto a parchment lined baking sheet.
6. Using a pairing knife, cut down the center of the dough (lengthwise) cutting down until about 1/2 inch from the bottom (you don’t want to cut through the dough completely).
7. Carefully take the ends of the dough and turn them in so that the cut-side is more open and exposed.
8. Carefully create an “S” shape in the bread by coiling both ends slightly in the opposite direction from one another.
9. Lightly brush the top of the bread with oil and sprinkle the remaining cheese over the surface.
10. Loosely cover and allow loaf to double in size, about 30 to 40 minutes. Place loaf into the oven and bake for about 25 minutes. After 25 minutes loosely tent the loaf to prevent the top from getting too dark. Continue to bake the loaf for an additional 15 minutes or until the loaf has risen and turned golden brown.
11. Transfer loaf to a cooling rack and allow pane bianco to cool for at least an hour before slicing and serving.

 /   /   /  9 Comments
  1. Alma Vorrei Not Specified Not Specified

    This is Gorgeous. The bread is really yummy and beautiful to look at.

  2. Jill Not Specified Not Specified

    Hi!
    Made this last night, but have a question.

    The directions say “From the short side, gently and carefully roll the dough into a log.” Since the dough has been rolled out to 18″ x 8″ this left me with an 8″ log that was too short and fat to coil the ends. Unless I’m just plain reading this wrong, I believe the directions should say “From the LONG side…” Am I crazy?
    PS – BTW, other than that, the recipe is delicious!

    • Jenny Park Not Specified Not Specified

      Yes! You’re absolutely correct! I totally meant from the “long side”! thank you for catching that and I’m glad you still enjoyed the recipe! :)

  3. Lesley Not Specified Not Specified

    This looks absolutely delicious! Would it be possible to make the dough the day before, allowing it to rise overnight in the fridge? Also….not sure I could wait an hour for it to cool before diving into it, but that might just be a personal problem!

    • Jenny Park Not Specified Not Specified

      Lol, totally understandable about the hour long wait :)…and yes, you can have the dough slow rise in the fridge overnight

  4. Su Not Specified Not Specified

    I made this for Mother’s Day and it turned out to be incredibly tasty. Me and my whole family loved it. (We ate it in one sitting!) Thank you very very much for this beautiful recipe.

  5. Simran Not Specified Not Specified

    Great Recipe, I tried it once and came out very good. I am making it again but could I do the steps 1-9 and then place the S shaped bread in the fridge, overnight? I want to bake it next day when my guests arrive.

    • Jenny Park Not Specified Not Specified

      I think refrigerating the loaf overnight, for a slow proof, would be just fine!

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