This is just a quick post to review the recipe for Pane Bianco — featured in the King Arthur Flour bake along this month. I’m not sure I can commit to a second bake along, but the gorgeous photo on Instagram inspired me to bake this recipe immediately.
I followed the recipe to the letter, the only change was using a sun-dried tomato and basil spread instead of sun-dried tomatoes which would have needed to be chopped. I used a grated pecorino romano for the cheese. The dough was absolutely lovely, and the filling smelled wonderful before the bread even went in the oven. I think the biggest challenges with this recipe were making it look pretty in the shaping process, and keeping it from over browning in the oven. None of my kitchen work surfaces are quite long enough to make a 22″ long roll, so maybe next time I need to take it to the dining room. Although I tented the bread during baking, it still was over browned at the end which was troublesome. The taste of this bread, however was phenomenal so I will absolutely bake it again. By the way, the loaf you end up with is absolutely huge so I ended up cutting it in half and freezing it for later. I have plenty of ideas for filling combinations or substitutions. Pine nuts and olives are two ideas that come to mind, as well as using a basil pesto.