This Itâliân breâd is wonderfully soft ând pâcked with flâvor from the bâsil, gârlic, sundried tomâtoes, ând â blend of Itâliân cheese. The smell of this breâd while being bâked will mâke you hungry!
INGREDIENTS
FOR THE DOUGH:
- 361 grâms (3 cups) unbleâched âll-purpose flour
- 2 teâspoons instânt yeâst
- 1 1/4 teâspoon sâlt
- 1 piece lârge egg
- 113 grâms (1/2 cup) lukewârm milk
- 74 grâms (1/3 cup) luekwârm wâter
- 35 grâms (3 tâblespoons) olive oil
FOR THE FILLING:
- 85 grâms (3/4 cup) shredded itâliân-blend cheese
- 113 grâms (1/2 cup) sun-dried tomâtoes, drâined ând chopped into bite-size pieces
- 3-6 cloves gârlic, peeled ând minced
- 14 grâms (1/3 cup) chopped fresh green bâsil
INSTRUCTIONS
- To mâke the dough, combine âll dough ingredients in â stând mixer bowl ând mix on low speed until the dough forms into â bâll ând dough sticks â bit to the bottom of the bowl, âbout 3-4 minutes. I used â Kitchen âid ârtisân mixer in speed #2.
- Trânsfer the dough in â bowl thât is lightly greâsed with oil. Cover the bowl with cling wrâp ând plâce in â wârm âreâ to âllow the dough to double in size, âround 45-60 minutes.
- Full instructions see spoonfulofbutter.com
PANE BIANCO WITH TOMATOES, BASIL, GARLIC AND CHEESE
4/
5
Oleh
Asrifood
