When I first laid eyes on a photo of this golden and curvy loaf of Pane Bianco, I was in awe and intrigued. As a baking newbie, I was intimidated by the gorgeous loaf until I read the recipe. Very little special equipment is required, (a stand mixer or rolling mat aren’t necessarily required, they just make the work easier,) and the recipe uses straightforward ingredients I always have on hand. Since I am actively working on developing my baking skills, this was a great confidence boosting recipe to try. The attractive valleys created by slicing through a rolled log are filled with aromatic and colorful specs of tomato and basil. The scent of freshly baked bread and garlic was intoxicating. So much so, that my children followed their noses down the stairs to the kitchen to ask what I was cooking. I turned the oven light on and they sat in my lap in front of the oven and we watched it bake away together. “I can’t wait to eat that!” Emily exclaimed. “Mommy, can I have that for lunch tomorrow?” Asked Olivia. I responded with, “Yes, you can have that in your lunch tomorrow . . . if we don’t end up eating the whole thing tonight!”
Notes: King Arthur Flour notes that you may substitute all-purpose flour for the bread flour in the recipe but to reduce the water in the recipe to 1/4 cup. They also warn that the bread may not hold its form as well. This recipe is endlessly adaptable and can be filled with a myriad of combinations! If you’re a novice baker like me, sometimes bread recipes can be intimidating or confusing because you might not trust your judgement on what exactly the visual descriptions are supposed to look like. Because of that and because I am a visual learner, I have watched many a YouTube video on bread and scrolled through thousands of pictures on Instagram to expose myself to the process of baking. This may or may not help you, but I have found it helped my judgement in what to look for, immensely.