Description
A soft, golden Italian-style white loaf swirled with sun-dried tomatoes, garlic, mozzarella, and fresh basil, perfect for sharing or using in sandwiches.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 cup warm milk (about 105°F / 40°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 1/4 cup olive oil
- 1 large egg
- 1/2 cup sun-dried tomatoes, finely chopped
- 3 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh basil, chopped
Instructions
- Proof the yeast: In a small bowl combine warm milk, sugar, and active dry yeast. Stir gently and let sit 5 to 10 minutes until foamy.
- Make the dough: In a large mixing bowl combine flour and salt. Add the foamy yeast mixture, egg, and olive oil. Mix until a rough dough forms, then knead by hand 8 to 10 minutes or use a stand mixer with a dough hook for 6 to 8 minutes until smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm, draft-free spot until doubled, about 60 minutes.
- Roll and fill: On a floured surface roll the dough into a rectangle about 12 by 16 inches. Evenly spread the minced garlic, chopped sun-dried tomatoes, shredded mozzarella, and chopped basil, leaving a small border along the long edge.
- Roll up tightly: Starting from the long side, roll the dough tightly into a log. Use a sharp knife to slice the log lengthwise down the middle to expose the layers.
- Twist and shape: With the cut sides facing up, twist the two strands together to form a braid or an S shape. Transfer to a parchment-lined baking sheet.
- Second rise: Cover loosely and let the shaped loaf rise 30 to 40 minutes until puffy.
- Preheat and bake: Preheat the oven to 350°F (175°C). If desired, brush the loaf with a little olive oil for sheen. Bake for 35 to 40 minutes until golden brown and the loaf sounds hollow when tapped.
- Cool and finish: Remove from the oven and brush again lightly with olive oil if you like. Let cool at least 15 to 20 minutes before slicing to set the crumb.
- Serve: Slice and serve warm or at room temperature with soups, salads, or as a sandwich base.
Notes
- For a chewier texture use bread flour instead of all-purpose flour.
- If using dry-packed sun-dried tomatoes, rehydrate briefly in hot water and pat dry before chopping.
- You can prepare the dough the night before and refrigerate for a slow overnight rise; bring to room temperature before shaping.
- Allow the bread to cool 15 to 20 minutes before slicing to preserve structure.
Nutrition
- Serving Size: 1 slice (approx 1/12 of loaf)
- Calories: 210
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 35 mg
Keywords: Pane Bianco, sun-dried tomatoes bread, Italian bread, savory braided loaf, mozzarella basil bread