Pane Bianco Bakealong: Challenge #1


Definition of a baking thrill: Making a loaf of bread that tastes like a great slice of pizza, looks like it was shaped and baked by an expert — and is simplicity itself to execute, no matter your skill level.

We’re talking Pane Bianco, our first Bakealong challenge. Filled with fresh basil, tomatoes, garlic, and shredded cheese, this bread has wonderfully soft texture and is packed with flavor. The unique shape is simple to achieve, and makes an impressive presentation.

While the recipe calls for oil-packed sun-dried tomatoes, August is the perfect month to substitute your own home-roasted tomatoes. Pair those tomatoes with basil from your garden, and you’ll never enjoy a fresher-tasting stuffed bread.

Let’s make it! Read all the way through this blog post before you start; we offer some handy test-kitchen tips at the end.

And remember, take #bakealong photos from start to finish; you’ll get some great process shots for Instagram — as well as beauty shots of the final product, of course.

Mix the following together in a bowl:

3 cups King Arthur Unbleached Bread Flour*
2 teaspoons instant yeast
1 1/4 teaspoons salt
1 large egg
1/2 cup lukewarm milk
1/3 cup lukewarm water
3 tablespoons olive oil

*See our tips at the end of this post for substituting all-purpose flour for bread flour.

Pane Bianco Bakealong via @kingarthurflour

Knead the dough until it’s fairly smooth and elastic — by hand, using a mixer, or in your bread machine set on the dough cycle. As you can see, the dough will be quite soft.

Pane Bianco Bakealong via @kingarthurflour

Lightly grease a bowl or other large container. Put the dough into the container, cover it, and let it rise for about an hour, or until it’s quite puffy; it should just about double in size. I like to use an 8-cup measure to see when it’s doubled, but any large-ish bowl will do.

Pane Bianco Bakealong via @kingarthurflour

Gently deflate the dough and round it into a workable ball. Let it rest for 10 minutes or so (no need to cover it). This short rest will relax the dough’s gluten, making it easier to roll/pat out.

While the dough is resting, gather your filling ingredients:

3/4 cup shredded Italian-blend cheese or the cheese of your choice
1/2 cup oil-packed sun-dried tomatoes, drained and diced into 1/2″ pieces; or your own oven-roasted tomatoes, diced
3 to 6 cloves garlic, peeled and minced
1/3 cup chopped fresh basil, green or purple

Pane Bianco Bakealong via @kingarthurflour

Roll and pat the dough into a large rectangle, about 22″ x 8 1/2″. A rolling mat with marked measurements is a big help here.

Pane Bianco Bakealong via @kingarthurflour

Spread the dough with the cheese, tomatoes, garlic, and basil; I’m using purple basil here. Note the tomatoes, too; if you use your own tomatoes, make sure they’ve been roasted thoroughly enough that they won’t exude any additional juice as the bread bakes.

Notice the quantity of filling seems rather spare. No, it’s not because I’m a culinary ascetic, but because too much stuffing can lead to a misshapen, messy looking loaf.

Starting with one long edge, roll the dough into a log the long way.

Pane Bianco Bakealong via @kingarthurflour

Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.

Using kitchen shears, start 1/2″ from one end and cut the log lengthwise down the center about 1″ deep, to within 1/2″ of the other end.

Pane Bianco Bakealong via @kingarthurflour

Keeping the cut side up, form an “S” shape. Tuck both ends under the center of the S to form a figure-8; pinch the ends together gently to seal.

Cover and let rise in a warm place until doubled in size, 45 to 60 minutes.

While the loaf is rising, preheat the oven to 350°F.

Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 25 to 30 minutes to prevent over-browning. When it’s done, remove the bread from the oven and transfer it to a rack to cool.

Pane Bianco Bakealong via @kingarthurflour

See how colorful the bread looks using green basil? While I love the flavor of purple basil, green is definitely more attractive. For even greater visual impact, sprinkle additional chopped fresh basil over the loaf once it’s out of the oven.

Enjoy warm or at room temperature.

So, our first Bakealong challenge looks entirely do-able, right? Trust me, it is. I’ve made this bread several times in the last few weeks, sometimes adding other ingredients — diced black olives, or artichoke tapenade. Just make sure you don’t add TOO much filling. Speaking of:

Pane Bianco Bakealong tips

  • Don’t want to use bread flour? The bread may not hold its shape quite as well, but feel free to substitute all-purpose flour 1:1 for the bread flour in the recipe. Reduce the water to 1/4 cup.
  • Don’t be tempted to go heavy on the fillings; over-stuffing this bread will create a messy-looking loaf.
  • Be careful not to let the bread rise too long; over-risen bread will lose its shape.
  • Some of the filling will be exposed as the bread bakes, which means it may char. When shaping the loaf, tuck any larger pieces of tomato or basil down into the dough. And keep your eye on it. When the loaf is a light golden brown, tent it with aluminum foil to protect the filling from burning.
  • Are you baking gluten-free? Try our Gluten-Free Focaccia, following the tip for adding filling.

Interested in more? See our complete collection of Bakealong recipes.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. Phyllis Towns

    This looks amazing! However, I’m not a white bread girl 🤷🏼‍♀️ I love the flavor of whole wheat. How much white wheat could I sub in & still have it turn out well in shape & rise? How much extra liquid would I need, also? Thanks so much!

    1. Susan Reid

      Phyllis, try using half whole wheat for half the white flour; another 1 to 2 tablespoons of liquid should do it. See how the dough performs, and if you’re happy with it, you can try 3/4 whole wheat next time (in that case, you might want to use bread flour for the balance, and go to 3 tablespoons more liquid). Susan

    1. The Baker's Hotline

      Hi there, Li! To make the “S” shape you’ll just gently move your dough into an “S”, being sure to keep the part of the dough with the exposed filling upwards. Then you’ll tuck the end of the dough under the center and pinch the ends together. We hope this helps and happy baking! Morgan@KAF

    1. The Baker's Hotline

      Hi Mary! You’re welcome to do that, and then shape it the following day. If possible, we’d recommend doing it as close to bedtime as you can so it isn’t in there for much longer than 8 hours or so. Annabelle@KAF

    1. The Baker's Hotline

      Hi Debbie! Bread never needs sugar, it just speeds the yeast-rising process along. You’re welcome to dissolve your yeast in water around 100°F if you’d like, but it isn’t necessary. Happy baking! Annabelle@KAF

  2. Susan Heidel Lacy

    I have this bread doing it’s second rise right now. I’m concerned though. It wasn’t near as loose, and soft when finished kneading. As a matter of fact it went from shaggy to together within 3 minutes. I left it to knead in the KA another 5 minutes. It was smooth but stiff. It rose almost 1/2 again but still not a very soft dough. It looks great at this stage but I’m worried it won’t be as light as it should be.

    1. The Baker's Hotline

      Hi Susan! This dough is usually quite soft and on the sticky/tacky side. The most common reason a recipe turns out dry is if any extra flour was packed (which flour likes to do!) into the measuring cup.

      To ensure you’re using the right amount, we recommend checking out the “Recipe Success Guide,” link next to the ingredients header of the recipe. You’ll see that either measuring your flour by weight using a scale, or fluffing and sprinkling the flour into your measuring cup are the most accurate ways to measure flour.

      Because the filling has so much flavor, your bread shouldn’t taste too bland from the extra flour, but it may drier and denser in texture. Annabelle@KAF

  3. Carol

    I see you use milk in this recipe. Milk always makes a softer bread. Is there a way to leave out the milk and just add more water to make a crustier bread?

    1. The Baker's Hotline

      While you’re welcome to use water instead of milk in this recipe, it’s worth noting that both the egg and oil also make this bread soft and tender. You might be better off using a recipe for a crusty bread that you know you already enjoy, and then try filling it using the Pane Bianco technique. Something like our French-Style Country Bread might be just right to get all the flavors and textures you’re looking for. We hope this helps! Kye@KAF

  4. Kim Dang

    Thank you for your sharing a easy,wonderful dish. It came out from the oven while the kid walk in the door from school. Perfect dish,perfect time. Happy meal !!
    I will substitute the filling in the future, many flavor in my mind ,can’t wait to do this again.
    Thank you. 😁


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