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Posted on Mon, Jun. 22, 2009

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NATIONAL BREAD FESTIVAL WEEK: TOMATO, BASIL AND GARLIC-FILLED PANE BIANCO

If you weren't at last week's National Festival of Breads baking competition at the Airport Hliton, you missed the aroma of yeasty perfection filling the air. Good news — you can re-create it at home. This week, we'll share recipes from the finalists, starting with the recipe that won Dianna Wara of Washington, Ill., the grand prize. All of the recipes now are posted at www.kansaswheat.org.

INGREDIENTS

½ cup warm water (100 degrees to 110 degrees Fahrenheit)

¼ cup granulated sugar

4 teaspoons Fleischmann's active dry yeast

1 cup warm lowfat milk (100 degrees to 110 degrees Fahrenheit)

1/3 cup extra-virgin olive oil

2 large eggs

2 teaspoons salt

5 to 5½ cups King Arthur unbleached bread flour

1 jar (8.5 oz.) oil-packed sun-dried tomatoes, well-drained

¾ teaspoon granulated garlic or garlic powder

1½ cups shredded Italian blended cheese, divided

2/3 cup chopped fresh basil

DIRECTIONS

In a small bowl, add warm water, sugar and yeast. Stir and let sit 10 minutes. In the bowl of a stand mixer, add milk, oil, yeast mixture, eggs and salt. Mix until well combined, about 2 minutes.

Stir in enough of the flour to make a soft dough. Knead on a lightly floured surface or with a dough hook for 6 to 8 minutes, or until smooth and elastic. Place dough in a greased bowl, turn to grease top. Cover, let rise in a warm place until doubled, about 45 minutes.

Meanwhile, thoroughly drain sun-dried tomatoes; lay on paper towel to absorb moisture. Using kitchen shears, finely chop tomatoes. Line two large baking sheets with parchment paper.

Punch down dough, divide in half. Roll one piece into a 22 x 8½-inch rectangle. Sprinkle on half of the garlic, cheese, basil and tomatoes. Starting with 22-inch side, roll up (jelly-roll fashion) tightly. Pinch edges to seal. Place roll seam-side down on baking sheet. With scissors, cut lengthwise down center of roll, about 1-inch deep to within ½-inch of the ends. Keeping cut-side up, form an "S" shape. Tuck both ends under center of "S" to form a "figure eight"; pinch ends to seal.

Cover; let rise in a warm place until doubled, 45 to 60 minutes. Repeat with the remaining dough.

Bake the first loaf in a preheated 350 degree oven 35 to 40 minutes. Tent loaf with foil after 15 to 20 minutes to prevent overbrowning. Bake remaining loaf.

Remove from pan; cool on wire rack. Makes 2 loaves, 20 slices each.