Pane Bianco

Pane Bianco 1

Pane Bianco
Recipe source: King Arthur Flour

3 cups all-purpose flour
2 tsp instant yeast
1 large egg
½ cup warm milk (or water, but add 2 tbsp milk powder to flour)
5 tbsp warm water
3 tbsp olive oil
1 tsp salt

¾ cup shredded cheese of your choice
½ cup sun dried tomatoes diced to small pieces
4 cloves garlic minced or grated
8-10 basil leaves chopped

Mix all ingredients by hand or in a food processor bowl and knead till fairly smooth and soft. Dough will be/should be slightly sticky.
Lightly oil a large container and let the dough rise in it for 1 hr.
Gently punch the dough down and make into a ball and keep aside for 5 mins.
Roll the dough into a large thin rectangle. (atleast 20-22” long)
Spread the dough with cheese, tomato, garlic and basil.
Roll the dough into a log from the long edge and pinch the edges to seal.
Place the log on a lightly greased baking or parchment covered baking tray.
Using sharp kitchen scissors, cut log lengthwise approx 1” deep. (don’t cut into 2)
Keeping cut side up, roll into ‘S’ shape or roll to form circle. Tuck ends. Pinch any edges to seal as required.

Pane Bianco 2

Let rise in a warm place covered for 30-45 mins until doubled.
Bake in a preheated oven at 160 degree Celsius for 30-40 mins. If the top browns too quickly, tent with a foil.
Cool completely before serving.


Viennese Striezel


This is sweet braided bread. I halved the original recipe and added walnuts as well, though the original calls for only raisins.

Viennese Striezel
Recipe source: My favourite Pastime

2 ½ cups all-purpose flour
1 tsp instant yeast
2-3 tbs sugar
¼ tsp salt
½ cup raisins
½ cup chopped walnuts (optional)
2 tsp grated lemon rind
1 tsp vanilla essence
½ cup warm milk (may need additional 2 tbsp)
1 egg
1 egg yolk (keep the white for glaze)
3 tbsp melted butter
1 tbsp slivered almonds
1 tbsp extra sugar for sprinkling
1 egg white too glaze

Mix flour, yeast, salt, sugar, lemon rind in a large bowl or food processor bowl.
Stir in raisins and nuts.
In a separate bowl, whisk egg, egg yolk, milk, vanilla essence and melted butter.
Add to flour and mix to get smooth dough.
Knead for 10 mins.
Place the dough in a lightly oiled bowl and keep aside in a warm place for 1 hr till doubled in size.
Take a baking tray and line with parchment paper. Sprinkle cornmeal or semolina and keep aside.
Knead the dough lightly and divide into 2 parts (original calls for 3)


Divide each part to 3 and roll to long rope. Braid the 3 pieces.
Place on the baking tray.
Braid the other dough as well and keep on top of the first braid and press down gently.


Cover with oiled cling wrap and keep aside for 30 -40 mins.
Meanwhile preheat oven to 180 degree Celsius.
Beat egg white lightly and brush on top of the risen bread.
Sprinkle sugar and slivered almonds.
Bake for 30-40 mins until golden in colour.
Cool completely on a wire rack.
Slice and serve.


Pull Apart Pizza Bread -Beautiful Bread

Pull Apart Pizza Bread 5

Pull Apart Pizza Bread -Beautiful Bread

5-6 tbsp pizza sauce
¾ cup shredded mozzarella
4-5 tbsp chopped pepperoni (optional)
Egg wash (1 egg beaten with 1 tbsp water)
1 tbsp sesame seeds (optional)

Divide the dough into two.
Roll each to thin circles of same size. (use an inverted plate to make same size and cut out edges)
Place one dough disc on a lightly greased baking tray or parchment paper.

Pull Apart Pizza Bread 1

Spread pizza sauce on the dough and sprinkle cheese and pepperoni. (keep filling minimum)
Carefully cover with the other dough. Pull edges slightly to cover.
Place a small cap or bowl in the center and slightly press.
Take a sharp knife or pizza cutter and divide the dough into four and further into two.
Now cut again into 2 or 3 as possible.
Twist each section 3 or 4 times and press end to the tray.

Pull Apart Pizza Bread 3

Remove the cap in the center and keep aside for 30 mins.
Meanwhile preheat oven to 180 degree Celsius.

Pull Apart Pizza Bread 4

Brush egg wash all over and sprinkle sesame seeds in the center.
Bake for 15-20 mins until edges and top start to brown.
Cool slightly and serve.

Pull Apart Pizza Bread

Use filling of your choice. Even Nutella!!

Beautiful Cinnamon Bread

Cinnamon bread

Beautiful Cinnamon Bread
Adapted from daringbakerduluth

3 ¼ cups all-purpose flour
2 tsp yeast (instant or active dry)
½ tsp salt
¼ cup sugar
¾ cup milk
¼ cup water
1 egg lightly beaten, room temperature
¼ cup butter softened

¼ cup butter softened
½ cup brown sugar
4 tbsp cinnamon powder

Mix sugar and cinnamon and keep aside.

Add water, milk and butter in a sauce pan and heat. Take off fire when butter melts. Bring to warm temperature.
(If you are using active dry yeast: add yeast + sugar to milk mixture and keep aside for 10 mins so yeast becomes frothy).
Or Add all ingredients to a food processor bowl or knead by hand to get a smooth dough.
Place the dough in lightly oiled bowl, cover with cling wrap and keep aside for 1 ½ -2 hrs.
Turn the dough into a lightly floured surface and knead lightly.
Divide into 4 equal parts.
Roll each part to a circle of about 9-10 inch in diameter. If the dough pulls back while rolling, let it rest for few mins and roll again. Trim edges using a plate or bowl as guide.
Place one roll on a parchment paper.

Cinnamon bread 4

Spread approx. 1 tbsp butter and sprinkle liberally with cinnamon mixture.
Place another roll on top. Repeat the process till you complete 4 rolls. Spread butter on topmost layer but don’t sprinkle cinnamon.
First mark 8 triangles on top leaving 1 inch of edge intact and slits on each triangle in the middle leaving both edges intact.

Cinnamon bread 3

Now cut the dough into 8 triangles using a very sharp knife or pizza cutter. Cut the marked slits as well.

Pull the tip of each triangle and insert into the slit from underneath and pull out from top. Repeat for all triangles.

cinnamon bread 1

Brush with milk and bake in a preheated oven at 180 degree Celsius for 10-15 mins or until the bottom and top becomes golden brown.
Brush butter on top as soon as the bread is taken out.
Serve warm.

cinnamon bread 5