My new website is coming along. I’ve been using ProPhoto for my blog since ProPhoto 3, I think, and now they’re up to ProPhoto 6. After seeing how powerful ProPhoto 6 was, I decided to build my entire site using it. But I’ve discovered that while ProPhoto 6 is amazing, it’s also a completely different beast. There’s a bit of a learning curve. I’ve got it figured out now, and my site is coming down to some final tweaks, but it’s taken a wee bit longer than I planned for it to. I’m hoping to introduce it to the world soon though! In the meantime, let’s talk about bread. Specifically this bread …
I don’t know about you, but I like looking at food blogs and recipes with pretty pictures and catalogs like the King Arthur Flour catalog. Usually looking at the King Arthur Flour catalog leads me right back to the recipes on their site, which is where I was introduced to Pane Bianco. I love fresh baked bread. But fresh baked bread with cheese and garlic and sundried tomatoes and basil? I AM SO THERE.
This bread looks fancy and impressive, but trust me on this, it’s really quite easy to make. I’m not just saying that because I’ve done a fair bit of baking before. I think this is one of those recipes that you could tackle even if you aren’t a baker. If you’re pretty good at following directions, it’s doable. And delicious.
It was only after buying all of the ingredients that I realized this was King Arthur Flour’s bakealong challenge for August. They pick out a recipe for people to try and give some tips and tricks. Then you can feel super successful when you make your own delicious loaf of bread. I like it. It sounds fun. And I’m intrigued by their teaser for their next bakealong challenge on September 1st. A treat featuring pumpkin? I am so down.