Cod, yes that is correct, cod. You know the fish that is delicious in a traditional fish and chips menu. I adore cod, yes that is true, I adore cod as long as it is fried. Since frying is not so good for me these days, we are adding baked cod to our nightly menu. My daughter is thrilled as she loves fish in any way, shape or form and truly, she could enjoy fish everyday. Her mother, not so much, and her dad rides the fence.

The solution? Well, it’s easy. On the night that we are going to have baked cod, I plan to prepare an accompaniment that I enjoy and that will balance the “uck” factor that I experience when I eat baked cod. It becomes a win/win for everyone. We eat a bit healthier and at the same time enjoy this stuffed Italian bread that is a winner any day of the week.

This recipe came across my desk several times the past few weeks and I knew I had to give it a try. It is slightly adapted from King Arthur Flour’s recipe for Pane Bianco. If you are new to bread baking, this one is a great recipe to begin with and if you are a seasoned bread baker then you know your go to source for all things bread is King Arthur Flour.

You can enjoy this with or without the fish! 😃

Stuffed Italian Bread

3 cups bread flour
2 teaspoons instant yeast
1 ¼ teaspoons salt
1 egg
½ cup lukewarm milk
⅓ cup lukewarm water
3 tablespoons olive oil
2 teaspoon garlic paste
¾ cup shredded Italian blend cheese or shredded mozzarella
½ cup oil packed sun-dried tomatoes, drained and patted very dry
⅓ cup thinly sliced fresh basil

Combine the flour, yeast, salt, egg, milk, water and olive oil in a mixer or mix by hand to make a smooth, soft dough. Place dough in a greased bowl. Cover and let rise until double in size, about one hour.

Punch the dough and form into a 22 x 8-inch rectangle. Spread the garlic paste over the entire surface of the dough. Sprinkle with the cheese, tomatoes and basil. Roll the dough up lengthwise and pinch the edges to seal. Place seam side down on a baking sheet that has been greased or lined with parchment paper.

Starting about ¼-inch from the end of the log, use a sharp knife and cut down the center of the log about 1-inch deep, continue within ¼ inch of the other end of the log. Form an “S” with the log and tuck the ends under. Cover the loaf and let it rise in a warm place for about 45 minutes.

Preheat the the oven to 350ºF. Uncover the loaf and bake for 35 to 40 minutes or until golden. Transfer to a rack to cool slightly before serving.

Note: I use my bread machine on the dough setting and proceed as directed.