Mexican Pane Bianco

Mexican Pane Bianco | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Unfortunately, I’m a little late sharing this King Arthur Flour Pane Bianco recipe with y’all. Life sort of got in the way yet again, and I waited till the very last minute to get off my butt and bake this fancy dancy but super-simple loaf of bread. Every month King Arthur Flour will be posting a new recipe on their site, challenging people to #bakealong. This first yeasty bread challenge was pretty much perfect for me. I love King Arthur Flour, I love baking, and I need all the help in the world when it comes to baking bread…and I do mean all the help…I truly do Suck big time when it comes to baking bread. Yup, that was Suck with a capital S. It’s bad y’all; I have absolutely no patience for rising dough, especially in this cold drafty house of ours.

Mexican Pane Bianco | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

While it may be too late to #bakealong with King Arthur Flour using their Pane Bianco recipe, you can still make this gorgeously shaped bread on your own just to give it a try. It looks a little daunting at first, but I swear it’s really easy. So easy that I even I could do it, and remember I’m yeast challenged. Add whatever filling ingredients your little heart desires, or choose to try out my Mexican-inspired version using Homemade Taco Seasoning. If you’re not feeling up to the task, you can always check out September’s challenge, which is for Inside-Out Pumpkin Muffins. It’s the time of year pumpkin pretty much takes over everything. You can get a head start jumping on the pumpkin bandwagon before everyone else, and get to scarf down muffins at the same time. Don’t forget to share your results and don’t be afraid to make the recipe your own. I’m excited to see what you come up with.

Mexican Pane Bianco | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Ingredients:

Bread:

  • 3 Cups Unbleached Bread Flour
  • 2 Teaspoons Instant Yeast
  • 2 Teaspoons Homemade Taco Seasoning
  • 1 1/2 Teaspoons Kosher Salt
  • 1 Egg, Lightly Beaten
  • 1/2 Cup Lukewarm Whole Milk
  • 1/3 Cup Lukewarm Water
  • 3 Tablespoons Extra Virgin Olive Oil

Filling:

  • Cotija Cheese, Crumbled
  • Sundried Tomatoes, Finely Chopped
  • Fresh Chives, Finely Chopped

Mexican Pane Bianco | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Directions:

  1. In a large bowl, whisk all of the bread dry ingredients together.
  2. Add the bread wet ingredients; mix into the dry bread ingredients with your hands.
  3. Knead the bread until it comes together.
  4. Form the dough into a ball and place it into a large olive oil greased bowl, cover with plastic wrap, and then place inside of a microwave or a draft-free warm place.
  5. Go to work and forget about the dough, allowing it to double in size.
  6. Roll the dough out into a large 22″ x 8 1/2″ rectangle on a flour-covered surface.
  7. Evenly top the rolled out dough with the filling ingredients, being careful to avoid the edges.
  8. Roll the dough up lengthwise and pinch the seam together to seal.
  9. Place the dough seam-side down on a Silpat or parchment paper lined baking sheet.
  10. Using scissors, cut the dough lengthwise down the center. Leave 1″ on each end of the dough untouched and cut approximately 1″ deep.
  11. Keeping the cut-side facing up, form the dough into an S shape. Tuck the ends of the dough under the S to form an 8. HERE is what the bread should like.
  12. Cover and allow to double in size again.
  13. Preheat oven to 350 degrees.
  14. Uncover the bread and bake for 20 minutes, tent with foil, and then continue to bake for an additional 20 to 25 minutes.
  15. Allow the bread to cool on a baking rack.

Mexican Pane Bianco | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Suggestions:

  • Use Homemade Taco Seasoning in this recipe; it contains less salt than store purchased varieties.
  • The bread will take anywhere from 1 hour to 3 hours to double in size each time. Be patient. It’s worth the wait.
  • Don’t overfill the bread or the fillings will spill out everywhere. You will only need a thin layer of ingredients. Approximately 1/3-cup of cheese, 3-tablespoons of sundried tomatoes, and 2-teaspoons of chopped chives.
  • Tenting the bread helps to prevent it from burning.
  • You can substitute all-purpose flour in this recipe for the bread flour, but you will need to reduce the water used to 1/4-cup.

Mexican Pane Bianco | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Improvements:

Saf-Instant Yeast

Mexican Pane Bianco

Mexican Pane Bianco

Ingredients:

    Bread:
  • 3 Cups Unbleached Bread Flour
  • 2 Teaspoons Instant Yeast
  • 2 Teaspoons Homemade Taco Seasoning
  • 1 1/2 Teaspoons Kosher Salt
  • 1 Egg, Lightly Beaten
  • 1/2 Cup Lukewarm Whole Milk
  • 1/3 Cup Lukewarm Water
  • 3 Tablespoons Extra Virgin Olive Oil
  • Filling:
  • Cotija Cheese, Crumbled
  • Sundried Tomatoes, Finely Chopped
  • Fresh Chives, Finely Chopped

Directions:

  1. In a large bowl, whisk all of the bread dry ingredients together.
  2. Add the bread wet ingredients; mix into the dry bread ingredients with your hands.
  3. Knead the bread until it comes together.
  4. Form the dough into a ball and place it into a large olive oil greased bowl, cover with plastic wrap, and then place inside of a microwave or a draft-free warm place.
  5. Go to work and forget about the dough, allowing it to double in size.
  6. Roll the dough out into a large 22" x 8 1/2" rectangle on a flour-covered surface.
  7. Evenly top the rolled out dough with the filling ingredients, being careful to avoid the edges.
  8. Roll the dough up lengthwise and pinch the seam together to seal.
  9. Place the dough seam-side down on a Silpat or parchment paper lined baking sheet.
  10. Using scissors, cut the dough lengthwise down the center. Leave 1" on each end of the dough untouched and cut approximately 1" deep.
  11. Keeping the cut-side facing up, form the dough into an S shape. Tuck the ends of the dough under the S to form an 8. HERE is what the bread should like.
  12. Cover and allow to double in size again.
  13. Preheat oven to 350 degrees.
  14. Uncover the bread and bake for 20 minutes, tent with foil, and then continue to bake for an additional 20 to 25 minutes.
  15. Allow the bread to cool on a baking rack.
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*Recipe adapted from King Arthur’s Pane Bianco.

*Some affiliate links can be found in this post.

I’ll be joining the Fiesta Friday Link Party today. Head on over HERE to see what everyone else is bringing to the celebration.




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  • I love that you always have such beautiful, new and exciting recipes to follow! This yummy bread is no exception. Pinned!

    • Colleen Delawder

      I’m really looking forward to the muffin recipe this month! No yeast!

  • Your loaf turned out so pretty! I love homemade breads like these!

    • Colleen Delawder

      So glad you think so…I was pretty happy with how it turned out!

  • How fun! I just love these challenges. Your bread is just beautiful. You should be so proud of it. Such a creative idea too!

    • Colleen Delawder

      Thanks Julie!

  • I can almost smell it through the screen!
    I adore bread and this looks gorgeous!
    Thanks!
    Michelle

    • Colleen Delawder

      Thanks Michelle! I was so happy with how it turned out!

  • Judi Graber

    I’m glad you joined the challenge – that makes 3 of us (that have posted) from Fiesta Friday. I was thrilled with being featured and I’m sure Jess was too. Your Mexican version looks delicious but do try the sun-dried tomato/basil/cheese – it was so good 🙂

    • Colleen Delawder

      It’s been wonderful to see everyones bakes posted on social media over the last month…I’ll give the traditional version a try sometime!

  • Sarah ‘n Spice

    This bread is stunning! I would like a piece right now please 🙂

    • Colleen Delawder

      Thanks Sarah! Not only was it stunning, but it also tasted amazing!