The Bread Baker’s Apprentice Challenge: No 5. Casatiello
Each week I will be making a bread recipe from Peter Reinhart’s wonderful book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. The fifth recipe in the Bread Baker's Apprentice Challenge was Casatiello.
This bread is Italy's answer to a brioche. It doesn't quite contain as much butter as a brioche though. So it is easier on the old waist line. :) Casatiello is a savoury bread that is traditionally made with meat and cheeses. The bread is perfect on it's own served with a nice salad and a cold glass of beer.
For my Casatiello, I added crispy pancetta cubes, shredded provolone cheese and finely chopped rosemary. The dough came together easily and it rose beautifully. I baked it in a 9 inch springform pan and it baked into a tall, lovely boule.
You know, I think I might just be getting the hang of this bread baking business.....(famous last words). I really loved the Casatiello bread and I think it is my favourite one so far.
Be sure to check out what the other challenge participants have done.
Next bread: Challah!