Bianca Bread

The latest twist on chewy and tender focaccia. Bianca bread is an artisan loaf that can be used in a variety of applications. It is stone-baked, offering a chewy exterior and a delicate, open cell structure on the interior. Its texture and flavor is versatile enough to be used with warm or cold dips, and sturdy enough to be used for sandwiches or artisan pizzas.

Reorder No. 241361

Case Pack: 18 ct.

PARTIALLY BAKED

Baking Instructions

Frozen:  6 - 8 mins.

Bake Temp:  410°

Preparation Instructions:

Bake from frozen.

Quick Tip

Try it grilled or plain, brushed with spreads or dipped in sauces, or simply topped with cheeses and vegetables.

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Delicious Recipes

Bistro Steak Melt

Yield: 24 servings
Cook time: 5 mins.
Reorder #DescriptionAmount
241361Sienna Bakery Bianca Bread4 each
432040Liquid Pan & Grill Oil1 1/2 oz.
694450Beef Minute Medallions6 lbs.
198161Carrots, shredded1 1/2 lbs.
532312Cucumbers24 oz.
291510Asiago Cheese, sliced48 slices
 Grilled Onions1 1/2 oz.
162510Basil, fresh1 1/2 oz.
431541Bistro Sauce1 1/2 lbs.

Preparation Instructions

Slice off a small amount of the rounded edge of the bread, so the inside of the bread is just exposed. Slice the bread in half lengthwise. Slice each half into three equal size pieces. Slice each 1/6 piece in half widthwise, keeping the matching halves together. Place in a storage container until needed.

Place a piece of bianca bread on a metal baking pan. Place in a 350F oven. Cook just until the top of the bread is golden brown and the inside is warmed and moist.

Place 1 tbsp. of oil in a heated saute pan. Place 4 oz. of sliced steak in the pan and saute. Brown on all sides until just cooked through. Remove the steak from the pan. Add 1 oz. of carrots. Saute until just cooked through. Season to taste with salt and pepper.

Spread 1 tbsp. of bistro sauce on the bottom half of the bread. Place 1/2 oz. of cucumbers on top of the sauce. Place the steak on top of the cucumbers. Place 1 slice of cheese on top of the steak. Place under a heated salamander or broiler to melt the cheese.

Place 1/2 oz. of warmed onions, the cooked carrots and 1/2 oz. of cucumber slices on top of the cheese. Place 3-4 of basil leaves on top of the cucumbers. Spread 1 tbsp. of bistro sauce on the inside of the top half of the bread. Place on a warmed serving plate.

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Portobello Bianca

Yield: 24 Servings
Cook time: 3-4 mins.
Reorder #DescriptionAmount
241361Sienna Bakery Bianca Bread4 each
586323Portobella Mushroom4 1/2 lbs.
438197Tomato3 lbs.
605850Muenster Cheese, sliced24 each
182570Romaine Hearts12 oz..
214220Creamy Caesar Dressing1 1/2 lbs.

Preparation Instructions

Slice off a small amount of the rounded edge of the bread, so the inside of the bread is just exposed. Slice the bread in half lengthwise. Slice each half into three equal size pieces. Slice each 1/6 piece in half widthwise, keeping the matching halves together. Place in a storage container until needed.

Place a piece of bianca bread on a metal baking pan. Place in a 350F oven. Cook just until the top of the bread is golden brown and the inside is warmed and moist.

Place 3 oz. of mushroom and two tomato slices on a heated char grill or broiler. Season with salt and pepper. Cook on one side until just warmed through. Slice the mushroom on a bias into 3-4 pieces.

Place 1/2 oz. of romaine on the bottom half of the bread. Place the mushroom slices. Place 1 slice of cheese on top of the mushroom. Place under a heated salamander or broiler to melt the cheese. Place the 2 cooked tomato slices on top of the cheese. Spread 1 oz. of Caesar dressing on the inside of the top of the bread. Place the top on the sandwich. Place on a warmed serving plate.

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