I have always been intimidated by baking. I find that I have the hardest time with measuring and weighing exact amounts, as I'm more of a heaping-scant-dash kind of cook. I also have severe time and personal management skills, which means I start things at the most inopportune time and/or completely forget that I was in the middle of something. And ya know what, I also am a "little more time shouldn't hurt" kind of person, too. I have left cakes in the oven for a few extra minutes to make sure they are baked through. They are definitely baked through. And very dry. Take it from me, these are all poor qualities to possess if you want to bake yummy things.

Making pizza dough for the first time was a revelation. The transformation of water and flour, (with a dash of patience,) was remarkable, and I felt like a magician. Ever since then, I have successfully baked rich profiteroles and golden, airy gougères. Somehow, baking a multitude of batches of pâte à choux dough has awoken the baker inside of me. I bought a two-pound package of yeast from Costco and a Pullman Loaf pan, and I am baking more than my family of four can consume. King Arthur's flours, customer service, and recipes are all infallible. (This is not a sponsored post). When they began their Bakealong social media campaign in August, I was immediately hooked. August's recipe was for Pane Bianco, (Italian for "white bread",) featuring the enduring and eternally perfect combination of cheese, garlic, tomato and basil. While this bread may look fancy or complicated, it was truly easy and FUN to make.

Follow us to the recipe

Pane Bianco