This homemade Pane Bianco may look elaborate, but it’s surprisingly simple to make. This easy, forgiving Italian cheese bread combines shredded cheddar, sun-dried tomatoes, garlic, and fresh basil for a savory loaf that’s perfect warm from the oven.
Italian Bread with Cheese
Pane Bianco is an Italian-style stuffed bread that takes homemade bread to the next level. The dough is soft and tender, while the filling—cheddar, sun-dried tomatoes, garlic, and basil—adds bold Mediterranean flavor. The loaf is shaped into an attractive “S” that shows off the layers of filling and ensures a generous distribution of cheese and tomatoes in every slice. It’s a wonderful choice for serving alongside soups, salads, or a pasta dinner, and it makes a memorable appetizer or snack.
Why you’ll love it
- Versatile: Serve it as a side dish, an appetizer, or enjoy it on its own.
- Aromatic and flavorful: Garlic, sun-dried tomatoes, and basil combine with melted cheese for a mouthwatering loaf.
- Eye-catching presentation: The twisted “S” shape reveals swirls of filling and looks impressive on the table.
- Comforting homemade bread: Fresh-baked bread with savory filling is deeply satisfying and perfect for sharing.
This bread is irresistible when served warm with butter or compound butter. It also makes excellent sandwiches or grilled-cheese-style toasts the next day.
Recipe Shopping List
If you’re gathering ingredients, here’s everything you’ll need. For exact quantities, see the ingredient list below.
- Active dry yeast
- Milk
- Warm water
- Bread flour
- Salt
- Egg
- Olive oil
- Shredded cheddar cheese
- Sun-dried tomatoes, roughly chopped
- Garlic
- Fresh basil
More bread ideas and variations can inspire additional fillings and serving ideas—think olives and feta, or a garlic-herb butter for dipping.
How to Make This Recipe
Below is an overview of the process. Read the full instructions before starting so you’re prepared for proving and shaping times.
- Proof the yeast: Mix yeast into warm milk and a bit of warm water. Let it sit in a warm spot until bubbly, about 15–20 minutes.
- Make the dough: Add bread flour, most of the salt, egg, and some olive oil. Knead until smooth and elastic. A stand mixer makes this easier, but you can knead by hand.
- First rise: Place the dough in an oiled bowl, cover, and let it rise until doubled, roughly one hour depending on room temperature.
- Prepare the filling: Combine chopped sun-dried tomatoes, minced garlic, chopped basil, a pinch of salt, and remaining olive oil.
- Assemble and shape: Roll the dough into a rectangle, spread the tomato mixture and cheese, then roll into a log. Cut a shallow lengthwise slit to reveal the filling, twist into an “S,” and tuck ends underneath.
- Second rise and bake: Let the shaped loaf rise again until nearly doubled, then bake at 350°F (175°C) for about 35–45 minutes until golden. If it browns too quickly, tent lightly with foil.
Allow the loaf to rest 15–20 minutes before slicing so the interior firms and the cheese sets slightly.
Ingredients
- 1 package active dry yeast
- 1/2 cup warm milk
- 1/3 cup warm water
- 3 cups bread flour
- 2 1/2 teaspoons salt, divided
- 1 large egg
- 6 tablespoons olive oil, divided
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sun-dried tomatoes, roughly chopped
- 3 cloves garlic, minced
- 1/3 cup fresh chopped basil
Step-by-Step Instructions
- In a mixing bowl, combine yeast with warm milk and water. Let proof 15–20 minutes until bubbly.
- On low speed, add flour, 2 teaspoons of salt, the egg, and 3 tablespoons olive oil. Knead about 5 minutes until the dough is smooth. Adjust flour or water slightly if needed.
- Lightly oil a large bowl, place the dough inside, flip once to coat, cover with a towel, and let rise until doubled—about one hour.
- Mix sun-dried tomatoes, garlic, basil, 1/2 teaspoon salt, and the remaining olive oil. Set aside.
- Turn risen dough onto a floured surface and roll into a large rectangle. Spread the tomato mixture evenly and sprinkle with cheese.
- Roll the dough into a tight log and seal the seam. Place on a prepared baking sheet.
- Carefully cut a shallow slit about 1 inch deep down the center of the log to expose the layers, then twist into an “S” shape. Tuck and pinch the ends to seal.
- Cover and let rise another 45–60 minutes while the oven heats to 350°F (175°C).
- Bake 35–45 minutes until golden. If the crust darkens too quickly, loosely tent with foil. Remove and cool 15–20 minutes before slicing.
Recipe FAQ
No—good bread can absolutely be made by hand. A mixer saves effort, but hand-kneading works fine; expect to knead longer, roughly 10–15 extra minutes, to develop the gluten properly.
You can oven-roast tomatoes to concentrate flavor, but store-bought sun-dried tomatoes typically deliver the deeper, more intense taste you expect in this recipe.
Add chopped olives and crumbled feta for a stronger Mediterranean profile, or swap cheddar for mozzarella or provolone for a milder, melty center.
Yes—use whichever cheese you prefer. Cheddar, mozzarella, provolone, or a blend all work well. Adjust salt accordingly if using a salty cheese like feta or aged parmesan.
Serve with
- Chicken Alfredo or similar creamy pasta
- Spaghetti and meat sauce
- Caesar or mixed green salad
- Garlic-herb compound butter or a simple oil-and-vinegar dip
Nutrition (Approximate)
Per serving (estimate): 260 calories, 13 g fat, 4 g saturated fat, 0 g trans fat, 8 g unsaturated fat, 30 mg cholesterol, 548 mg sodium, 27 g carbohydrates, 1 g fiber, 1 g sugar, 9 g protein. Nutrition values are estimates—consult a nutrition professional if you need exact data for medical reasons.
Pin for later
