Pane Bianco

Well, I did make bread over the weekend but we’re still working on reviving that sourdough starter. Aaron made a big batch of his pumpkin soup last week, and this is my favorite bread to accompany it and just so happens to be the first ever King Arthur Flour bakealong challenge: Pane Bianco.

The dough part is very straightforward, so if you’re interested, simply check out the provided links but what is unique about this bread is the shaping.

First though, I’ve been trying to come up with a way to get my bread to proof quicker now that it is cold in Canberra (we don’t get over 19C inside atm without a heater on) and since our oven is still on the fritz (the landlord is having trouble finding someone who repairs our particular oven) the oven light trick won’t work. Out of the blue I thought maybe I could use my microwave by putting a cup of boiling water inside next to my bread dough. And wouldn’t you know it worked in the prescribed amount of time on the recipe?!!

While it was rising, I made the filling by combining some sundried tomatoes, chopped basil, pizza cheese and garlic.

Then I rolled out the dough into a long rectangular-ish shape…

Spread the filling out over the top…

Rolled it up…

Pinched the ends closed then took a pair of kitchen shears and cut all the way down and shaped it into a figure 8…

Left it to rise while our dying oven preheated and baked it for 30 minutes.

(I didn’t bother with tenting it because opening the oven would have dropped the temperature too much, so this does look like I burnt the exposed filling a little. It still tasted amazing though.)

Look at that yummy filling! And the bread itself was cooked perfectly. =)