Filled Pane Bianco [BBB]

filled pane biancoFilled Pane Bianco can take on it’s own personality depending on what you tuck inside the tender dough. Make it sweet or savory, depending on what you like!

When I start a batch of bread dough, the first question my DH asks is Salado o Dulce?” “Savory or Sweet?” If I answer savory, it is almost like I have personally offended him. He “knows” the bread is not for him. If I answer sweet, he has high hopes that he will love it. He definitely prefers sweet breads over savory. Thus the reason I have done my best to make sweet treats like Sour Cherry Fantans, Apple Kuchen, and the Peruvian Manjar Rose Bread.

filled pane biancofilled pane biancoThe dough for the Filled Pane Bianco seems to be completely versatile and could be filled with a number of things. I chose a few variations. First, I made a shredded apple pecan filling. To be honest, it was so watery that the dough did not appreciate the shaping step and rebelled at every curve. I loved the idea, but the execution did not go over so well. Given the apple filling fail, I chose to go for a different, but still sweet, direction and used chocolate chips, sliced almonds and sweetened condensed milk. Flavors that all sound delicious together, although I would use chopped chocolate instead of chocolate chips to get some melting going on. Personally, I love savory breads and just adore tomato, basil and garlic together so I may just have to make a savory version of the Filled Pane Bianco for myself one of these days.

filled pane biancofilled pane biancoShould you try Filled Pane Bianco in your own home? Absolutely! The dough really is a cinch to throw together, even by hand. I did it while visiting with a friend and making lunch. Of course, I got busy while the dough was rising and will admit that I left it alone about 3 times as long as I should have. Oops! But that is just proof positive that it is not a dough that you can mess up easily.

filled pane biancofilled pane biancoMake the filling your own! I was dreaming filling the dough by spreading peanut butter and jelly. Or coconut and Brazil nuts with a little bit of jam. What about ham and cheese? Really, the possibilities are endless. To be honest, as I am writing this, I am considering throwing together another batch of Filled Pane Bianco today just to try some of these other flavors! what would you fill this bread with?

Filled Pane Bianco

Yield: 2 loaves

Source: Adapted from King Arthur Flour

Filled Pane Bianco can take on it's own personality depending on what you tuck inside the tender dough.


    Bread Dough
  • 1/2 cup water
  • 1/3 cup butter
  • 1 cup evaporated milk
  • 2 large eggs
  • 1/4 cup sugar
  • 4 teaspoons instant yeast
  • 5-5 1/2 cups King Arthur Unbleached Bread Flour
  • 1 teaspoons salt
  • Italian Filling
  • 1 cup sun-dried tomatoes, softened in hot water & minced
  • 1 teaspoon minced garlic
  • 1 1/2 cups shredded parmesan cheese
  • 1 cup chopped fresh basil
  • Chocolate Almond Filling
  • 100 grams chopped chocolate
  • 1/2 cup sliced almonds
  • 1/2 cup sweetened condensed milk
  • Coconut White Chocolate Filling
  • 1 cup coconut
  • 100 grams chopped white chocolate
  • 1/2 cup sweetened condensed milk
  • Mixed Berry & Pecans Filling
  • 1 cup mixed berry jam
  • 1/2 cup chopped pecans


  1. Combine the water and butter in a glass measuring cup. Heat in the microwave on high until the butter is melted.
  2. Add milk to the butter mixture and heat until warm to the touch (should be warm to the touch, but not hot!).
  3. In a large bowl, beat eggs until well combined. Add sugar and yeast, stir together well and let it rest until it begins to foam, about 10-15 minutes.
  4. Add salt and flour by the cup and stir in until stirring becomes difficult, about 4 cups. Turn the dough out onto a floured surface and knead in the remaining flour. Continue to knead until dough becomes smooth, about 10 minutes. Place the dough in a large greased bowl, turning over to ensure the entire dough's surface is greased. Cover loosely and set it to rise until double, about 45 minutes.
  5. Prepare your baking sheet by lining it with parchment paper and coating the paper with baking spray.
  6. Gently deflate the dough and cut it in half. Cover one half while you begin to work with the second half.
  7. Roll out the half you are working with into a large rectangle. Evenly sprinkle on the filling of your choice. Roll up the dough starting with the long edge and pinch the seam to seal. Place the seam side down on the prepared baking sheet. Cut the dough lengthwise about 1-inch deep, leaving a 1/2-inch seal on both ends. Gently form an "S" shape, maintaining the cut side facing up. Tuck both ends under the middle to form a "figure 8" and pinch the ends to seal. Cover loosely and set it to rise until double, about 45 minutes. Repeat with remaining dough.
  8. Once the loaves are almost finished rising, preheat the oven to 350F. Bake loaves until golden brown, about 40 minutes. Tent the bread with foil to prevent over browning if necessary.
  9. Transfer to a cooling rack and allow bread to cool before slicing into it.


The recipes for the fillings assume that you are using one filling to fill both loaves. Should you want to make a variety, reduce the filling accordingly.

I did brush mine with 1 beaten egg a few times because I need to coax the golden color out of them. If your oven browns evenly, you do not need to do this.

Experiment with fillings, but know that the runnier the filling, the more difficult the shaping will be. This works best with dry ingredients and cheese to help it stick together. But, that doesn't stop me from doing other delicious combinations!

Filled Pane Bianco in Other Kitchens:

filled pane bianco

filled pane bianco BBB logoThe Filled Pane Bianco loaves were baked for March’s Bread Baking Babes event. Natashya from Living in the Kitchen in Puppies is the Kitchen of the Month for the Bread Baking Babes and Buddies.  The Baking Babes would LOVE to have you to bake this bread with us and be a Bread Baking Buddy! You will be rewarded with a delicious bread and a badge.

These Filled Pane Bianco loaves are also being submitted to Yeastspotting.

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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13 Responses

  1. Lien says:

    Love all your variations, I’m a sweet girl myself, though tomato, basil and cheese it right up there.

  2. Tanna says:

    Your fun shines through here. I think some of your combos call for another baking.

  3. Gorgeous! I love that you had so much fun and made them all different. Lovely!

  4. I love all of your variations – but I’m coveting that chocolate almond one the most! I also like the smaller loaves – such a fun little curve to them.

  5. Elizabeth says:

    I can’t believe that our husbands aren’t related! My husband is always vying for brioche-like bread with sweet fillings!

    How brilliant are you to have compromised by dividing the dough and making it so you can have your savoury and sweet cake and eat it too.

    Don’t let me forget to say that your loaves are beautiful!

  6. These all look so delicious, I love that you can make them either savoury or sweet!

  7. This is the first time I’ve heard of Pane Bianco, but it sounds incredible! I would definitely be on the same page as your husband as far as filling it with something sweet, but a cheese filling would be awesome as well, I bet. I especially love that chocolate almond filling; that’s my kind of thing!

  8. Elle says:

    So wonderful to have four different breads and both sweet and savory fillings. I like that chocolate almond one. Might have to bake this bread again.

  9. Goodness they look gorgeous! I’ll take any one of them, savory or sweet!

  10. I just love your photos here with the writing on the paper. I’m a “salado” girl myself, and tend to take sweet recipes in the savory direction.

  11. Katie says:

    I’ll have the chocolate… Or, maybe the tomato basil…. or – they all look fantastic

  12. They all look delicious but I’ll always prefer “dulce” bread instead of “salado”…

  13. Sandie says:

    Oh My! how did you ever decide which to eat first?? Amazing!!

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