Pane Bianco

This is an award winning recipe found over at kingarthurflour.com, filled with basil, tomatoes, and cheese. It is so flavorful with a beautiful presentation that is easy to do.

Pane Bianco

Dough
1/2 cup lukewarm milk
1/3 cup lukewarm water
2 tsp instant yeast
1 large egg, beaten
3 Tbl olive oil
3 cups flour
1¼ tsp salt

Filling
3-4 Tbl basil paste*
1/2 cup oil-packed sun-dried tomatoes
3/4 cup shredded Italian-blend cheese

In bowl of mixer, mix milk, water, and yeast; let sit until foamy. Mix in egg and olive oil. Add flour and salt, knead dough for approx. 5-7 minutes, until it’s smooth and just barely sticking to bottom and/or sides of bowl. Place dough in lightly greased bowl, cover with plastic wrap and let rise until dough doubles, about 1 hour. While dough rises, thoroughly drain tomatoes, patting them dry, and cut into small pieces.

Deflate dough and pat or roll it into a 22″ x 9″ rectangle. Spread with basil paste, sprinkle with cheese and tomato pieces. Start with long edge and roll dough into a log. Pinch edges to seal. Place log seam-side down on lightly greased or lined (parchment or silpat) baking sheet. Start 1/2″ from one end and cut log lengthwise down center about 1″ deep, to within 1/2″ of the other end. Keeping cut side up, form an “S” shape. Tuck both ends under center of “S” to form a “figure 8;” pinch ends together to seal. Cover and let rise in a warm place until double, 45 to 60 minutes.

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Preheat oven to 350°. Bake bread 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning. Remove bread from oven, and transfer to rack to cool.

*I used basil paste, the original recipe calls for fresh basil. There is garlic in the original recipe, I omitted it because I just wanted the flavor of the tomatoes, basil and cheese. If you would like to add garlic to the filling, it calls for 3-6 cloves peeled and minced.

Sun Dried Tomato, Basil and Feta Scones

A savory scone, perfect with salad or soup, brunch along side an omelet, or an afternoon snack. Quick to stir together and look at those pretty babies! Recipe from abigmouthful.com.

Sun Dried Tomato Basil & Feta Scones

3 cups flour
2 Tbl baking powder
1/2 tsp baking soda
2 tsp sugar
1 tsp salt
8 Tbl cold butter, cut into pieces
1¼ cup buttermilk
1 cup crumbled feta cheese
3/4 cup sun dried tomatoes, well drained, roughly chopped
1/2 cup fresh basil, chopped

Preheat oven to 400°. Line two baking sheets with parchment paper or silpats. Mix together flour, baking powder, baking soda, sugar and salt. Cut in butter with pastry blender or two knives. Refrigerate 20 minutes. Gently mix buttermilk, feta cheese, sun dried tomatoes and basil into dry mixture, just until comes together, do not overmix. Turn out onto lightly floured surface, divide in half. Roll each half into 7″ diameter circle, about 1″ thick. Cut each circle into 8 triangles. Place on prepared pans. Bake for 15 to 17 minutes, or until they are puffed and browned on top.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Baked Penne with Chicken and Sun-Dried Tomatoes

This is a Martha Stewart recipe.  I served it over spinach leaves, it added pretty color and the heat of the pasta wilted the spinach nicely.  Our family really enjoyed this dish.


6 Tbl butter
Coarse salt and ground pepper
1 lb penne rigate
1 tsp olive oil
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
1/2 cup plus 2 tablespoons flour (spooned and leveled)
4 garlic cloves, minced
6 cups milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone or mozzarella
1 cup finely grated Parmesan

Preheat oven to 400°.  Spray a 9×13 baking dish.  In a large pot of boiling salted water, cook pasta al dente; drain pasta, and return to pot.  In a large nonstick skillet, heat oil over medium-high.  Season chicken with salt and pepper, cook until opaque.  In a large heavy pot, melt butter over medium.  Add flour and garlic; cook, whisking, 1 minute.  While whisking, gradually add milk; bring to a simmer, whisking frequently.  Add mushrooms and sun-dried tomatoes, cook 1 minute.  Remove from heat, gradually stir in provolone or mozzarella and 1/2 cup Parmesan.  Add chicken and pasta to pot, season with salt and pepper. Pour pasta mixture into baking dish, sprinkle with remaining Parmesan.  Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.  Serve over a bed of baby spinach leaves if desired.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.