Pane Bianco

Soft bread stuffed with olives, spinach, and sun-dried tomatoes.

Spread the filling evenly over the dough.

Roll the dough into a log then cut a long groove down the center.

Tuck the ends of the log under to create an S shape.

Let the loaf cool before serving.

Ingredients

Tangzhong

• 120 g (1/2 cup) soy milk

• 45 g (3 tbsp) all-purpose flour

Dough

• 255g bread flour

• 40g water

• 120g sourdough starter

• 10g salt

• 1 flax egg (1 tbsp flaxseed meal with 3 tbsp water)

• 3 tbsp olive oil

Filling

• 112g (1/2 cup) olive or other spread

• 3-6 garlic cloves, minced

• 112g (1/2 cup) sun-dried tomatoes, chopped

• 1 10-oz package frozen chopped spinach, defrosted

Instructions

Tangzhong

1. In a small saucepan, whisk together the soy milk and flour. Stir constantly until the mixture thickens.

2. Remove the pan from the heat and let it cool to room temperature.

Dough

1. Combine the dough ingredients with the tangzhong. Use a stand mixer to knead the dough until it is very soft and smooth.

2. Transfer the dough to a lightly oiled bowl, cover it, and let it rise until it has almost doubled in size.

Making the Loaf

1. Roll the dough out into a large rectangle. Distribute the olive spread evenly across the dough.

2. In a bowl, combine the garlic cloves, sun-dried tomatoes, and spinach. Spread this mixture evenly on top of the dough.

3. Roll the dough up into a long log and seal it. Place the dough seam-side down on a tray.

4. Starting about 1 inch from the end, cut a 1 inch deep groove across the log, ending 1 inch from the opposite end.

5. Curl the ends under the middle of the log on opposite sides to create an S shape.

6. Cover the loaf and let it rise until puffy, about 2-3 hours.

Baking

1. Preheat the oven to 350 F.

2. Bake the loaf for 30 minutes. Cover it with foil and bake for 20-30 more minutes or until fully baked through.

3. Let the loaf cool before slicing and serving.