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Pane Bianco with Sun-Dried Tomatoes

Pane Bianco with Sun-Dried Tomatoes
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Pane Bianco with Sun-Dried Tomatoes is a soft, airy white bread infused with the rich, tangy sweetness of sun-dried tomatoes, offering an irresistible flavor and texture with a hint of Italian charm. It’s perfect for any meal, easy to make with simple ingredients, and versatile for various serving options.

Ingredients

Scale

Main Ingredients

  • 3 ½ cups all-purpose flour
  • 2 ¼ tsp active dry yeast (1 packet)
  • 1 ¼ cups warm water (about 110°F)
  • 2 tbsp olive oil
  • 1 ½ tsp salt
  • ¾ cup chopped sun-dried tomatoes (preferably packed in oil or rehydrated)

Optional Herbs

  • 1 tbsp chopped rosemary or oregano (or fresh basil/thyme as variations)

Instructions

  1. Prepare the yeast mixture: Dissolve the active dry yeast in warm water (around 110°F) with a pinch of sugar. Let it sit for 5 to 10 minutes until it bubbles slightly, signaling it’s activated and ready.
  2. Mix the dough: In a large bowl, combine the flour and salt. Create a well in the center, then pour in the yeast mixture and olive oil. Stir together until a shaggy dough forms. Add chopped sun-dried tomatoes and optional herbs, folding them in evenly.
  3. Knead the dough: Turn the dough onto a floured surface and knead gently for about 8 to 10 minutes until smooth, elastic, and slightly tacky to develop gluten and structure.
  4. First rise: Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
  5. Shape and second rise: Punch down the dough gently to release air bubbles. Shape it into a round boule or loaf, place it on a baking sheet or in a loaf pan, and cover again for 30 to 45 minutes to rise.
  6. Bake the bread: Preheat your oven to 400°F. Slash the top of the shaped dough with a sharp knife to allow steam to escape. Bake for 25 to 30 minutes until the crust is golden and crispy. Tap the bottom; it should sound hollow when done.
  7. Cool and enjoy: Allow the bread to cool completely on a wire rack before slicing to preserve its soft interior and perfect crumb.

Notes

  • Use high-quality sun-dried tomatoes packed in oil or well rehydrated for the best flavor and moisture.
  • Do not rush the rising process to ensure airy texture and depth of flavor.
  • Control the water temperature carefully; too hot kills yeast, too cold slows rising.
  • Use only a light dusting of flour while kneading to avoid dense bread.
  • Keep an eye on baking time as oven temperatures may vary.

Nutrition

Keywords: Pane Bianco, Sun-Dried Tomatoes, Italian Bread, Soft White Bread, Homemade Bread

Find it online: https://homemademealz.com/pane-bianco-with-sun-dried-tomatoes/