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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 tangy, sweet sun-dried tomatoes that create bursts of flavor in every bite. This homemade bread features a light, slightly crisp crust and a tender crumb, making it perfect for sandwiches, soups, or toasted with olive oil and herbs. Easy to make with simple ingredients, it’s a versatile bread that impresses guests and brightens any meal.

Ingredients

Scale

Main Ingredients

  • 3 ½ cups all-purpose flour (about 440g)
  • 2 teaspoons active dry yeast
  • 1 ¼ cups warm water (about 110°F/45°C)
  • ½ cup sun-dried tomatoes, chopped (preferably oil-packed or rehydrated)
  • 2 tablespoons olive oil
  • 1 ½ teaspoons salt
  • 1 teaspoon sugar

Instructions

  1. Activate the Yeast: Dissolve the active dry yeast and sugar in warm water. Let it rest for 5 to 10 minutes until it becomes frothy and bubbly, showing the yeast is active.
  2. Mix the Dough: In a large bowl, combine the flour and salt. Make a well in the center, pour in the yeast mixture and olive oil. Stir gently with a wooden spoon until the dough begins to come together.
  3. Incorporate the Sun-Dried Tomatoes: Chop the sun-dried tomatoes finely and fold them evenly into the dough for bursts of flavor throughout.
  4. Knead the Dough: Turn the dough onto a lightly floured surface and knead vigorously for 8 to 10 minutes until smooth, elastic, and slightly tacky but not sticky.
  5. First Rise: Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for 1 to 1.5 hours until it doubles in size.
  6. Shape the Loaf: Punch down the dough to release air, shape it into a round or oval loaf, and place it on a parchment-lined baking tray or in a loaf pan.
  7. Second Rise: Cover the shaped dough and let it rise again for 30 to 45 minutes until it puffs up slightly and feels light.
  8. Bake to Golden Perfection: Preheat the oven to 400°F (200°C). Optionally brush the top lightly with olive oil for a glossy crust. Bake for 25 to 30 minutes until the crust is golden and the loaf sounds hollow when tapped.

Notes

  • Use room temperature ingredients to ensure even yeast activation and better rise.
  • Do not over-knead; stop once the dough is smooth and elastic to avoid dense bread.
  • Allow sufficient rising time for optimal texture and flavor development.
  • If using dry-packed sun-dried tomatoes, soak them in warm water or olive oil beforehand for tenderness.
  • Ensure the oven is properly preheated for the best crust and baking results.

Nutrition

Keywords: Pane Bianco, sun-dried tomato bread, homemade bread, Italian bread, soft white bread, savory bread, baking, sandwich bread

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