Pane Bianco

Ingredients

• 3 cups King Arthur Unbleached Bread Flour*
• 2 teaspoons instant yeast
• 1 1/4 teaspoons salt
• 1 large egg
• 1/2 cup lukewarm milk
• 1/3 cup lukewarm water
• 3 tablespoons olive oil
• *See "tips," below.
• 3/4 cup shredded Italian-blend cheese or the cheese of your choice
• 1/2 cup oil-packed sun-dried tomatoes or your own oven-roasted tomatoes
• 3 to 6 cloves garlic, peeled and minced
• 1/3 cup chopped fresh basil, green or purple

Directions

• 1.

  To make the dough: Combine all of the dough ingredients in a bowl (or the bucket of your bread machine), and mix and knead — by hand, using a mixer, or in your bread machine set on the dough cycle — to make a smooth, very soft dough. The dough should stick a bit to the bottom of the bowl if you're using a stand mixer.

• 2.

  Place the dough in a lightly greased bowl, cover, and let it rise for 45 to 60 minutes, or until it's doubled in size.

• 3.

  Meanwhile, thoroughly drain the tomatoes, patting them dry. Use kitchen shears to cut them into smaller bits.

• 4.

  Gently deflate the dough. Flatten and pat it into a 22" x 8 1/2" rectangle. Spread with the cheese, tomatoes, garlic, and basil.

• 5.

  Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.

• 6.

  Using kitchen shears, start 1/2" from one end and cut the log lengthwise down the center about 1" deep, to within 1/2" of the other end.

• 7.

  Keeping the cut side up, form an "S" shape. Tuck both ends under the center of the "S" to form a "figure 8;" pinch the ends together to seal.

• 8.

  Cover and let rise in a warm place until double, 45 to 60 minutes.

• 9.

  While the loaf is rising, preheat the oven to 350°F.

• 10.

  Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning.

• 11.

  Remove the bread from the oven, and transfer it to a rack to cool. Enjoy warm or at room temperature. Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage.