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Eggless Spinachy Pane Bianco Recipe

AN amazing Italian bread,it is so different from normal breads in taste ,look,texture.On top of it,it adds the goodness of veggies in it along with herbs,making it a wholesome meal for all and sundry.You are going to fall in love with this beautiful offering from the Italian kitchen.

  • Prep time:
  • 1hrs 30mins
  • cook time:
  • 40mins
  • serves:
  • 4

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : Italian

Course : Bread

Tags

  • #Contest169
  • #OutoftheBorderRecipe
Ingredients

Ingredients For Eggless Spinachy Pane Bianco Recipe

Methods
  • 1. Activate yeast with sugar in lukewarm water till it froths. In a kneading bowl, add maida, activated yeast, milk powder, 1/4 tsp salt and start kneading dough using water little by little.
  • 2. In between, add 4 tbsp olive oil and knead a soft little sticky dough. Keep the dough covered in a greased bowl till double in volume.
  • 3. Meanwhile, cut onions in thin slices.In a pan, heat 1 tbsp butter and sauté onions on low flame till they caramelize.
  • 4. Meanwhile, wash and chop spinach leaves in Rena Germany chopper. Cut mushrooms vertically in thin slices.
  • 5. Chop garlic and bell peppers in very small pieces.When the onions are caramelized, transfer them in a bowl and let cool.
  • 6. In the same pan, add rest of the butter and sauté garlic. When garlic releases its aroma, add spinach and mushroom and stir fry till water evaporates. Let this cool.
  • 7. By now the dough doubles. Punch it to knock out the air.Dust counter top with dry flour and roll the dough into a ½ inch thick rectangle.
  • 8. Spread cheddar cheese, half mozzarella cheese, caramelized onions, spinach mixture, bell peppers, Olives and ¾ th tsp Italian Herbs on it.
  • 9. Starting with the long side, roll the dough into a tight log, just like for swiss roll. Pinch the edges to seal. Place the log seamside down on a parchment lined baking tray in such a way that it becomes a large `S’.
  • 10. Tuck both edges under the `S’ to create `8’.Pinch ends together to seal. Using a knife, cut a deep slit lengthwise, starting one inch from one edge and ending one inch before other edge.
  • 11. Grate remaining mozzarella cheese on it. Sprinkle remaining herbs on this.
  • 12. Cover it with a cling wrap and let it rise for about 40 minutes. Meanwhile, pre heat the OTG for 10 minutes at 200 degree.
  • 13. When the dough doubles, brush olive oil on it and bake for about 40 minutes or till cheese develops brown spots. Take out and brush the remaining olive oil on it.

Products used in Recipe

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