Pane Bianco - twisted Italian loaf filled with basil, garlic, tomatoes & cheese

I took the King Arthur Flour monthly Bakealong Challenge and came up with this Italian bread filled with basil, garlic, sun-dried tomatoes and a blend of Italian cheeses. Simply put—this soft, white twisted loaf is DELICIOUS! Although it looks fancy and complicated, it is not that difficult to make. 

Pane Bianco     Makes 1 loaf

Bread Ingredients:

2 to 3 cups bread flour (bread flour helps this twisted loaf retain it’s shape)
2 teaspoons instant yeast 
1 1/4 teaspoons salt
1 large egg
1/2 cup milk at 115-120°
1/3 cup water at 115-120°
3 tablespoons olive oil

Filling Ingredients: 

3/4 cup shredded Italian-blend cheese or the cheese of your choice
1/2 cup oil-packed sun-dried tomatoes, drained and diced or broken into 1/2" pieces
3 to 6 cloves garlic, peeled and minced
1/3 cup chopped fresh basil, green or purple

1. Add 2 cup of bread flour to a bowl; add remaining bread ingredient. Mix and add only enough of the remaining flour so that do is not sticky. 
   
2. Knead dough until it's smooth and elastic; dough should be soft (that’s why you want to avoid using excess flour). 
   
3. Lightly grease a bowl. Put the dough into bowl, cover, and let rise for about an hour, or until just about double in size. 
   
4. While the dough is resting, gather and prepare filling ingredients.
5. When dough in doubled in size, gently deflate and round it into a workable ball. Let it rest for 10 minutes or so (no need to cover it). This short rest will relax the dough's gluten, making it easier to roll/pat out.
   
6. Roll and pat the dough into a large rectangle, about 22" x 8 1/2". 
7. Sprinkle the dough with the cheese (I reserved a little to add to the bread during the last couple of minutes of baking), tomatoes, garlic, and basil. Don't be tempted to overfill as this will create a messy-looking loaf.
   
8. Starting with one long edge, roll the dough into a log the long way.
9. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment lined baking sheet.
   
   
   
   
10. 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.
    
11. 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 gently to seal. When shaping the loaf, tuck any larger pieces of tomato or basil down into the dough to prevent charring as it bakes. (In the photo below I have not yet tucked in excess tomato and basil pieces.)
    
12. Cover and let rise in a warm place until doubled in size, 45 to 60 minutes.
13. Before the loaf has completely risen, preheat the oven to 350°.
14. Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 25 to 30 minutes to prevent over-browning. When it's done, remove the bread from the oven and transfer it to a rack to cool. (I added the last of the reserved cheese right before bread came out of the oven.)
15. Serve warm or at room temperature. 
    

Recipe without photos . . .

Pane Bianco     Makes 1 loaf

Bread Ingredients:

2 to 3 cups bread flour (bread flour helps this twisted loaf retain it’s shape)
2 teaspoons instant yeast 
1 1/4 teaspoons salt
1 large egg
1/2 cup milk at 115-120°
1/3 cup water at 115-120°
3 tablespoons olive oil

Filling Ingredients: 

3/4 cup shredded Italian-blend cheese or the cheese of your choice
1/2 cup oil-packed sun-dried tomatoes, drained and diced or broken into 1/2" pieces
3 to 6 cloves garlic, peeled and minced
1/3 cup chopped fresh basil, green or purple

1. Add 2 cup of bread flour to a bowl; add remaining bread ingredient. Mix and add only enough of the remaining flour so that do is not sticky. 
2. Knead dough until it's smooth and elastic; dough should be soft (that’s why you want to avoid using excess flour). 
3. Lightly grease a bowl. Put the dough into bowl, cover, and let rise for about an hour, or until just about double in size. 
4. While the dough is resting, gather and prepare filling ingredients.
5. When dough in doubled in size, gently deflate and round it into a workable ball. Let it rest for 10 minutes or so (no need to cover it). This short rest will relax the dough's gluten, making it easier to roll/pat out.
6. Roll and pat the dough into a large rectangle, about 22" x 8 1/2". 
7. Sprinkle the dough with the cheese (I reserved a little to add to the bread during the last couple of minutes of baking), tomatoes, garlic, and basil. Don't be tempted to overfill as this will create a messy-looking loaf.
8. Starting with one long edge, roll the dough into a log the long way.
9. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment lined baking sheet.
10. 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.
11. 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 gently to seal. When shaping the loaf, tuck any larger pieces of tomato or basil down into the dough to prevent charring as it bakes.
12. Cover and let rise in a warm place until doubled in size, 45 to 60 minutes.
13. Before the loaf has completely risen, preheat the oven to 350°.
14. Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 25 to 30 minutes to prevent over-browning. When it's done, remove the bread from the oven and transfer it to a rack to cool. (I added the last of the reserved cheese right before bread came out of the oven.)
15. Serve warm or at room temperature. 

Beet Borscht -- goodness from the garden!

Fresh produce was the inspiration for this recipe—beets, potatoes, onions, thyme and dill—all ingredients that we picked in our garden!

  

Borscht is a sour soup common in Eastern Europe and Northern Asia. The word "borscht" is most often associated with the Ukrainian version that is made with beets that impart a distinctive earthy flavor and red color. Potatoes, cabbage and onions are other typical ingredients. However, other variations of borscht leave out the beets and rely on cabbage and potatoes as their main ingredients. Beef or even beans can be added, and many recipes include carrots. 

Beet Borscht    8 to 10 servings 

3 to 4 tablespoons olive oil, divided use

2 celery ribs trimmed and finely chopped

1 small bell pepper finely chopped

1 medium onion finely chopped

1 large garlic clove, minced

2 to 3 tablespoons tomato paste

3 to 4 medium beets peeled and grated or diced (I grated half and diced half)

2 carrots peeled and diced

About 1/4 cup head cabbage, green or red, thinly sliced

6 to 8 cups reduced sodium chicken broth + extra water or broth as needed (or use beef or vegetable broth)

3 to 4 small to medium potatoes, diced (Since I was using new potatoes with a thin skin, I did not peel)

2 bay leaves

Several sprigs fresh thyme, tied together

Several sprigs fresh dill weed + extra for garnish

2 to 3 tablespoons apple cider vinegar

1 teaspoon kosher salt

1/4 teaspoon coarsely ground black pepper

Dollops of sour cream of serving

1. Heat a large soup pot (5 1/2 quart or larger) over medium/high heat and add 2 tablespoons olive oil. Add chopped onion, celery and bell pepper. Sauté, stirring occasionally until softened and lightly golden (7 to 8 minutes); add garlic near the end.. Stir in 2 to 3 tablespoons tomato paste. Transfer mixture to a bowl.
   
   
   
   
2. Add remaining 2 tablespoons olive oil to pot. Add prepared beets, carrots and cabbage; sauté 10 minutes, stirring occasionally until veggies are softened. 

   
   
   
   
3. Add 6 cups broth, potatoes, bay leaves, thyme bundle, a few sprigs of dill weed, cider vinegar, salt and pepper to taste + sautéed onion mixture.  Bring mixture to a boil, reduce temperature and simmer soup until potatoes are tender and flavors are blended. Adjust seasonings as preferred.
   
   
   
   
4. Serve with extra sprigs of dill and dollops of sour cream if desired.

   

   I served the soup with an herb filled Pane Bianco, twisted Italian loaf.  


Recipe without photos . . .

Beet Borscht    8 to 10 servings 

3 to 4 tablespoons olive oil, divided use

2 celery ribs trimmed and finely chopped

1 small bell pepper finely chopped

1 medium onion finely chopped

1 large garlic clove, minced

2 to 3 tablespoons tomato paste

3 to 4 medium beets peeled and grated or diced (I grated half and diced half)

2 carrots peeled and diced

About 1/4 cup head cabbage, green or red, thinly sliced

6 to 8 cups reduced sodium chicken broth + extra water or broth as needed (or use beef or vegetable broth)

3 to 4 small to medium potatoes, diced (Since I was using new potatoes with a thin skin, I did not peel)

2 bay leaves

Several sprigs fresh thyme, tied together

Several sprigs fresh dill weed + extra for garnish

2 to 3 tablespoons apple cider vinegar

1 teaspoon kosher salt

1/4 teaspoon coarsely ground black pepper

Dollops of sour cream of serving

1. Heat a large soup pot (5 1/2 quart or larger) over medium/high heat and add 2 tablespoons olive oil. Add chopped onion, celery and bell pepper. Sauté, stirring occasionally until softened and lightly golden (7 to 8 minutes); add garlic near the end.. Stir in 2 to 3 tablespoons tomato paste. Transfer mixture to a bowl.
2. Add remaining 2 tablespoons olive oil to pot. Add prepared beets, carrots and cabbage; sauté 10 minutes, stirring occasionally until veggies are softened. 

3. Add 6 cups broth, potatoes, bay leaves, thyme bundle, a few sprigs of dill weed, cider vinegar, salt and pepper to taste + sautéed onion mixture.  Bring mixture to a boil, reduce temperature and simmer soup until potatoes are tender and flavors are blended. Adjust seasonings as preferred.
4. Serve with extra sprigs of dill and dollops of sour cream.

Tomato & Pesto Tart

Garden ripe tomatoes and basil + last Sunday's edition of The Kitchen on the Food Network were the inspiration for this yummy tart that can be served as an appetizer or side dish. I made just a few adjustments to the recipe prepared by Sunny Anderson. She used a store bought crust; I made my own (even an no-roll oil crust would work). Purchased pesto or any pesto recipe would work but I like the addition of thyme that she added; she actually used almonds as the nut in the pesto but I opted for a combo of pine nuts and walnuts that I toasted.

Tomato & Pesto Tart    Makes one tart (9” round or equivalent size)

For the tart:

1 unbaked pie crust

2 or 3 tomatoes, skins removed & sliced 1/4” thin

1 tablespoons olive oil

Kosher salt and freshly ground black pepper

For the pesto:

1 lightly packed cup of basil / could use part parsley

5 sprigs thyme, leaves stripped

2 to 3 cloves garlic

1/4 cup grated Parmesan cheese, plus more for garnish

1/4 cup pine nuts, toasted / could use part walnuts

1 tablespoons fresh lemon juice

Kosher salt and freshly ground black pepper

2 to 3 tablespoons extra virgin olive oil

1. Preheat oven to 425°.
2. Crust: Place crust into tart pan with removable bottom (or it can be made in a pie pan, too), carefully easing crust into pan while pressing it into the sides; trim top edges. Using a fork, prick the bottom of the crust a few times to prevent puffing. Chill for 30 minutes.
   
3. Bake crust in preheated oven for about 8 to 12 minutes, until crust it set and just starting to brown. Cool slightly.
4. Reduce the oven temperature to 375°.
5. Pesto:Blend the basil/parsley, thyme, garlic, Parmesan, pine nuts/walnuts, and lemon juice in a food processor until the ingredients resemble a rough paste. 
   
   
   
   
   
   
   
   
   
6. Taste the pesto and season with salt and pepper, if needed. 
7. Slowly drizzle the olive oil into the feed tube while blending.
8. Assembly/Baking: Evenly spread pesto over the bottom of partially baked crust. 
   
9. Place tomatoes over pesto, overlapping each slice slightly as you move around the tart pan. Continue until the entire pan is covered with tomato slices.
   
10. Drizzle 1 tablespoon olive oil over the top of tart and sprinkle with a pinch of salt and a few grinds of black pepper. 
11. Bake for 40 to 45 minutes, or until the tomatoes appear roasted in texture and the edges of the crust are golden brown. If the dough browns too quickly, tent the edges with foil.
12. Remove the tarts from their rings and sprinkle Parmesan on top. Serve warm, at room temperature, or cold.
    

Recipe without photos . . .

Tomato & Pesto Tart    Makes one tart (9” round or equivalent size)

For the tart:

1 unbaked pie crust

2 or 3 tomatoes, skins removed & sliced 1/4” thin

1 tablespoons olive oil

Kosher salt and freshly ground black pepper

For the pesto:

1 lightly packed cup of basil / could use part parsley

5 sprigs thyme, leaves stripped

2 to 3 cloves garlic

1/4 cup grated Parmesan cheese, plus more for garnish

1/4 cup pine nuts, toasted / could use part walnuts

1 tablespoons fresh lemon juice

Kosher salt and freshly ground black pepper

2 to 3 tablespoons extra virgin olive oil

1. Preheat oven to 425°.
2. Crust: Place crust into tart pan with removable bottom (or it can be made in a pie pan, too), carefully easing crust into pan while pressing it into the side; trim top edges. Using a fork, prick the bottom of the crust a few times to prevent puffing. Chill for 30 minutes.
3. Bake crust in preheated oven for about 8 to 12 minutes, until crust it set and just starting to brown. Cool slightly.
4. Reduce the oven temperature to 375°.
5. Pesto:Blend the basil/parsley, thyme, garlic, Parmesan, pine nuts/walnuts, and lemon juice in a food processor until the ingredients resemble a rough paste. 
6. Taste the pesto and season with salt and pepper, if needed. 
7. Slowly drizzle the olive oil into the feed tube while blending.
8. Assembly/Baking: Evenly spread pesto over the bottom of partially baked crust. 
9. Place tomatoes over pesto, overlapping each slice slightly as you move around the tart pan. Continue until the entire pan is covered with tomato slices.
10. Drizzle 1 tablespoon olive oil over the top of tart and sprinkle with a pinch of salt and a few grinds of black pepper. 
11. Bake for 40 to 45 minutes, or until the tomatoes appear roasted in texture and the edges of the crust are golden brown. If the dough browns too quickly, tent the edges with foil.
12. Remove the tarts from their rings and sprinkle Parmesan on top. Serve warm, at room temperature, or cold.

Zoodles— Zucchini Noodles

Oodles of Zoodles . . . aka Zucchini Noodles—a great way to use our extra garden bounty! So many possibilities -- match the broth with other items on the menu. Season with your choice of herbs and spices such as hot pepper flakes or Italian seasoning. Add Parmesan or other favorite choice of cheese.

Zoodles   4 servings

4  small to medium zucchini squash with any seeds and fibrous center sections removed

1 or 2 minced garlic cloves, optional

1 tablespoon sesame or olive oil 

About 1/2 cup broth or combination broth and low sodium soy sauce

Spring/green onions, chopped -- use both white and green parts

Kosher salt and pepper to taste

1. Use a  spiralizer to create zucchini noodles. 
2. In a large, heavy-bottom pan over medium-high heat, warm the sesame or olive oil.
3. Add the zoodles; cook and toss for a minute or two until they begin to soften. 
4. Add broth, green onions and cook zoodles until tender but not limp; season with salt and pepper.
   
   
   
   
5. Dish up noodles and serve as a side dish. Note—we dished up noodles + some of the liquid and topped it with baked fish fillets.
   

Recipe without photos . . .

Zoodles   4 servings

4  small to medium zucchini squash with any seeds and fibrous center sections removed

1 or 2 minced garlic cloves, optional

1 tablespoon sesame or olive oil 

About 1/2 cup broth or combination broth and low sodium soy sauce

Spring/green onions, chopped -- use both white and green parts

Kosher salt and pepper

1. Use a spiralizer to create zucchini noodles. 
2. In a large, heavy-bottom pan over medium-high heat, warm the sesame or olive oil.
3. Add the zoodles; cook and toss for a minute or two until they begin to soften. 
4. Add broth, green onions and cook zoodles until tender but not limp; season with salt and pepper.
5. Dish up noodles and serve as a side dish. Note—we dished up noodles + some of the liquid and topped it with baked fish fillets.

Homemade Ranch Dip/Dressing using fresh herbs

Homemade Ranch Dip was on the menu for a recent summer kids cooking class. We were banking on the idea that most kids like Ranch and a homemade version would allow them to measure + snip and tear fresh, fragrant herbs. It worked, they all added to the bowl, took turns mixing and then each filled a small container so they could dip fresh veggies. And, YES, they did eat their veggies. 

Ranch Dip or Dressing

1/2 cup mayonnaise

1/2 cup sour cream

3 or 4 tablespoons buttermilk for dip; 6 to 8 tablespoons+ for dressing 

3/4 to 1 teaspoon dried dill weed

1/2 teaspoon dried parsley or 1 tablespoon fresh, finely chopped

1/2 teaspoon dried chives or 1 tablespoon fresh, finely chopped

1/4 teaspoon onion powder or 1 tablespoon finely minced onion

1/2 teaspoon garlic powder

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

(About 1 tablespoon finely chopped fresh rosemary -- this was an extra addition to the usual recipe since we had it in the herb garden)

1 tablespoon freshly squeezed lemon juice to taste or same amount of bottled lemon juice or use white vinegar instead

1.    In a small to medium bowl, whisk together the mayo and sour cream; add buttermilk tablespoon by tablespoon whisking until smooth and dip/dressing is the correct thickness.

2.    Measure the spices into another small bowl. 

3.    Add the spices and whisk until combined. 

4.    Add the lemon juice and whisk again.

5.    Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. 

The kids also tried their hand at arranging  veggies in creative ways. 

Here are a few ideas of their creations . . .

Recipe without photos . . .

Homemade Ranch Dip was on the menu for a recent kids cooking class. We were banking on the idea that most kids like Ranch and a homemade version would allow them to measure + snip and tear fresh, fragrant herbs. . It worked, they all added to the bowl, took turns mixing and then each filled a small container so they could dip fresh veggies. 

Ranch Dip or Dressing

1/2 cup mayonnaise

1/2 cup sour cream

3 or 4 tablespoons buttermilk for dip; 6 to 8 tablespoons for dressing 

3/4 to 1 teaspoon dried dill weed

1/2 teaspoon dried parsley or 1 tablespoon fresh, finely chopped

1/2 teaspoon dried chives or 1 tablespoon fresh, finely chopped

1/4 teaspoon onion powder or 1 tablespoon finely minced onion

1/2 teaspoon garlic powder

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

(About 1 tablespoon finely chopped fresh rosemary -- this was an extra addition to the usual recipe since we had it in the herb garden)

1 tablespoon freshly squeezed lemon juice to taste or same amount of bottled lemon juice or use white vinegar instead

1.    In a small to medium bowl, whisk together the mayo and sour cream; add buttermilk tablespoon by tablespoon whisking until smooth and dip/dressing is the correct thickness.

2.    Measure the spices into another small bowl. 

3.    Add the spices and whisk until combined. 

4.    Add the lemon juice and whisk again.

5.    Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week