well this week when I told a friend I would make Pane Bianco, the reply was oohh - a pull apart bread! Actually that would be better so I followed this recipe from King Arthur Flour. https://www.kingarthurflour.com/recipes/pane-bianco-recipe
Instead of cutting and twisting, I cut across the dough making about 1 inch or so slices then arranging them as you would cinnamon rolls. Absolutely wonderful made this way! sorry no crumb shots as this was for a luncheon function. I froze once cooled then reheated for about 15-20 minutes (covered) on the day. Will definitely make Pane Bianco this way again.
Bake happy everyone
Leslie
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They look great, wished I could sample them. Did you bake them outside in the pit?
How are you coming along with the pit baking?
I am still working on the BBQ project - it is slow ‘cause I don’t bake frequently any more. I am making progress though!
Leslie